Probably a tad bit early but I wanted to make sure i got this in. It's a Dry Stout and I'm just trying out a new recipe that I designed but has probably been done. I wanted creamy and full bodied so I added the Flaked barley and Wheat. Should be a fair amount of roast, but i wanted a light ABV as per a dry stout style. I wanted to be able to pound back and not have to worry about calories either. I used a little Chinook because I didn't have enough East Kent to make the 35 BTUs I needed. All in all I hope it will make the Irish proud! Had a great brew day today, everything went smooth hit all my numbers and the beer is nice and snug in the fermenter now. Just thought I would share a couple pics.
The Mash
1st Run off
The Boil
Hops
Transfer to carboy
Ahhh the satisfaction of a brewday.
Can't wait to try this stout! Here is the recipe
Ingredients:
6 lb (64.4%) 2-Row Brewers Malt; Briess
10 oz (6.7%) 2-Row Brewers Malt; Briess
14.0 oz (9.4%) Roast Barley; Crisp
15 oz (10.1%) Barley Flaked
8.0 oz (5.4%) Wheat Malt; Simpsons
6.0 oz (4.0%) Chocolate (Mout Roost 1400); Dingemans
1 oz (74.1%) East Kent Goldings (5.8%) - added during boil, boiled 60 m
.35 oz (25.9%) Chinook; HOPUNION (11.8%) - added during boil, boiled 60 m
1.0 ea White Labs WLP004 Irish Stout
Style:
Recipe
Original Gravity: 1.050
Terminal Gravity: 1.013
Color: 32.06 SRM
Alcohol: 4.85%
Bitterness: 35.2
