nigelnorris
Beavis at Bat
First brewday thread, first Stout
Tried to keep as near trad as I could manage given what was lying about in the kitchen already. Recipe is an amalgam of recipes picked up from half a dozen different sites.
The only roasted barley they had in the shop was a pack past its sell by. Then I got home and noticed it was whole grain so I've had to run it through my coffeee grinder. Bit too fine but better than nothing.
Boiler's up to 60C already so any recommended changes need to be in the next ten minutes.
Wait for the Blackout (Dry Stout)
Original Gravity (OG): 1.057 (ðP): 14.0
Final Gravity (FG): 1.013 (ðP): 3.3
Alcohol (ABV): 5.75 %
Colour (SRM): 46.0 (EBC): 90.6
Bitterness (IBU): 52.9 (Tinseth)
60.24% United Kingdom - Maris Otter Pale
24.1% United Kingdom - Amber
7.23% United Kingdom - Roasted Barley
6.02% United Kingdom - Crystal 90L
2.41% United Kingdom - Chocolate
5 g/L East Kent Goldings (4.6% Alpha) @ 60 Minutes (Boil)
Single step Infusion at 66ðC for 60 Minutes. Boil for 60 Minutes
Fermented at 22ðC with Nottingham Ale Yeast
Recipe Generated with Brewer's Friend
[Dear Diary: Amber malt isn't just a differently hued Pale malt, and Crystal probably doesn't belong here.]
Tried to keep as near trad as I could manage given what was lying about in the kitchen already. Recipe is an amalgam of recipes picked up from half a dozen different sites.
The only roasted barley they had in the shop was a pack past its sell by. Then I got home and noticed it was whole grain so I've had to run it through my coffeee grinder. Bit too fine but better than nothing.
Boiler's up to 60C already so any recommended changes need to be in the next ten minutes.
Wait for the Blackout (Dry Stout)
Original Gravity (OG): 1.057 (ðP): 14.0
Final Gravity (FG): 1.013 (ðP): 3.3
Alcohol (ABV): 5.75 %
Colour (SRM): 46.0 (EBC): 90.6
Bitterness (IBU): 52.9 (Tinseth)
60.24% United Kingdom - Maris Otter Pale
24.1% United Kingdom - Amber
7.23% United Kingdom - Roasted Barley
6.02% United Kingdom - Crystal 90L
2.41% United Kingdom - Chocolate
5 g/L East Kent Goldings (4.6% Alpha) @ 60 Minutes (Boil)
Single step Infusion at 66ðC for 60 Minutes. Boil for 60 Minutes
Fermented at 22ðC with Nottingham Ale Yeast
Recipe Generated with Brewer's Friend
[Dear Diary: Amber malt isn't just a differently hued Pale malt, and Crystal probably doesn't belong here.]