Kristoffer
New Member
North Farthing Stout
So here comes my first recipe i brewed some time ago. Target was to create a classic simple but tasty Stout recipe, which should be able to be drank like a runnter Stout from the old days.
The Warminster malt really do the trick. Its the best malt i used until today. The taste is young even better then matured, a real runner to say. The foam is nice and stable.
I brewed with BIAB no sparge method. So if you are doing it differently just take the 29 Liters of water and calculate the fly sparge out of it.
One Point which is maybe good to know: In germany we dont work with brewhouse efficiency we work with Sudhausausbeute (SHA). There is no real way to convert it but one guy posted a formula ones which worked for him. So maybe it helps recalculating the efficiencyfor you ca.
Efficiency ≅ Sudhausausbeute / 0,8
Means for this brew: 54/0,8= 67,5% ca.
No Mater what your efficiency is, dont change any malt amount except the Maris Otter basemalt!
Only time you change all the malts is, if you wanna do more/less than 20 liters of course.
NO SPARGE BIAB
INGREDIENTS for 20L
Grainbill:
Warminster Maris Otter Pale Ale: 4340 g (73.7%)
Warminster Crystal 150: 500 g (8%)
Warminster Brown: 700 g (12.2%)
Warminster Chocolate: 350 g (6.1%)
5,8 kg at a Sudhausausbeute of 54%
Hops:
East Kent Golding (5,3% ISO) : 51.3 g for 60 mins boil
Yeast:
S04 at 15-17 Celsius
Spec:
Original gravity: 15% Plato (1.061)
Apparent attenuation: 73%
ABV: 6.2 % + bottle condition
IBU: 33
EBC: 152
DIRECTIONS
1.Bring 29 liters of Water to 71 Celsius.
2.Mash at (67°C) for 70 minutes. Boil for 60 minutes, following hop schedule.
3.Ferment at (15-17°C) for 14 days. Then bottle condition for min. 14 days or till its finished.
Low carbonisation between Ale and Imperial Stout is recommended
Drink young for coffe/dark chocolate aroma or after six weeks for a more roasty taste.
So here comes my first recipe i brewed some time ago. Target was to create a classic simple but tasty Stout recipe, which should be able to be drank like a runnter Stout from the old days.
The Warminster malt really do the trick. Its the best malt i used until today. The taste is young even better then matured, a real runner to say. The foam is nice and stable.
I brewed with BIAB no sparge method. So if you are doing it differently just take the 29 Liters of water and calculate the fly sparge out of it.
One Point which is maybe good to know: In germany we dont work with brewhouse efficiency we work with Sudhausausbeute (SHA). There is no real way to convert it but one guy posted a formula ones which worked for him. So maybe it helps recalculating the efficiencyfor you ca.
Efficiency ≅ Sudhausausbeute / 0,8
Means for this brew: 54/0,8= 67,5% ca.
No Mater what your efficiency is, dont change any malt amount except the Maris Otter basemalt!
Only time you change all the malts is, if you wanna do more/less than 20 liters of course.
NO SPARGE BIAB
INGREDIENTS for 20L
Grainbill:
Warminster Maris Otter Pale Ale: 4340 g (73.7%)
Warminster Crystal 150: 500 g (8%)
Warminster Brown: 700 g (12.2%)
Warminster Chocolate: 350 g (6.1%)
5,8 kg at a Sudhausausbeute of 54%
Hops:
East Kent Golding (5,3% ISO) : 51.3 g for 60 mins boil
Yeast:
S04 at 15-17 Celsius
Spec:
Original gravity: 15% Plato (1.061)
Apparent attenuation: 73%
ABV: 6.2 % + bottle condition
IBU: 33
EBC: 152
DIRECTIONS
1.Bring 29 liters of Water to 71 Celsius.
2.Mash at (67°C) for 70 minutes. Boil for 60 minutes, following hop schedule.
3.Ferment at (15-17°C) for 14 days. Then bottle condition for min. 14 days or till its finished.
Low carbonisation between Ale and Imperial Stout is recommended
Drink young for coffe/dark chocolate aroma or after six weeks for a more roasty taste.
