Bru’n Dry Stout (orig)
132 calories
13.8 g
330 ml
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
42 g |
East Kent Goldings42 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
60 min |
30.33 |
75% |
14 g |
East Kent Goldings14 g East Kent Goldings Hops |
|
Pellet |
5 |
Boil
|
15 min |
5.02 |
25% |
56 g
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
|
Infusion |
-- |
64 °C |
60 min |
|
|
Temperature |
-- |
76 °C |
-- |
|
|
Sparge |
-- |
76 °C |
-- |
Target Water Profile
Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
0 |
0 |
0 |
0 |
0 |
0 |
Mash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a mash pH of 5.3–5.5).
Minimal brewing salts are desirable in the water. As a starting point, when using reverse osmosis (RO) or distilled water, add a half-teaspoon of both gypsum and calcium chloride per 8 gallons (30 L) of water, or use a program such as Bru’n Water to guide the mineral and acid additions. |
Mash Chemistry and Brewing Water Calculator
|
Notes
Bru’n Dry Stout | Stout
INGREDIENTS
For 5.5 gallons (20.8 L)
6.5 lb. (2.95 kg) two-row pale malt
1.3 lb. (590 g) flaked barley
14 oz. (397 g) roast barley
1.5 oz. (42 g) East Kent Goldings hops, 5% a.a. (60 min.)
0.5 oz. (14 g) East Kent Goldings hops, 5% a.a. (15 min.)
Irish ale yeast, such as White Labs WLP004 or Wyeast 1084
SPECIFICATIONS
Original Gravity: 1.042
Final Gravity: 1.012
IBU: 36
SRM: 31
Efficiency: 76%
DIRECTIONS
Mash pale malt and flaked barley in low-alkalinity water (acidify as necessary to produce a mash pH of 5.3–5.5) at a temperature of 146–150° F (63–65° C) for 60 minutes. Add roast barley to mash at the end of mashing period. A mash out step to 168° F (76° C) is helpful, but optional. Sparge the mash with low-alkalinity water that is acidified to a pH between 5.2 and 5.7. Boil the wort for 60 minutes. Minimal brewing salts are desirable in the water. As a starting point, when using reverse osmosis (RO) or distilled water, add a half-teaspoon of both gypsum and calcium chloride per 8 gallons (30 L) of water, or use a program such as Bru’n Water to guide the mineral and acid additions.
Extract Version:
A partial mash is recommended to help break down the flaked barley. Mash 2 lb. (0.9 kg) of pale malt with flaked barley in low-alkalinity water at 120–150°F (49–65°C) (lower temperature is better) for 60 minutes. Add roast barley at the end of the mash. Sparge mash with low-alkalinity water (acidified as above). Substitute 3.5 lb. (1.59 kg) of liquid pale malt in the recipe. Use low-alkalinity water to dilute extract. Boil as indicated above.
Variations:
Many English hop varieties can be substituted in this beer. Irish ale yeast is preferred for its ester profile; however, a clean U.S. ale yeast may be substituted. For broadened flavor, an ounce or so of the roast barley may be substituted with black, coffee, or chocolate malt. If preferred, a separate liquor made from steeping the roast malt in low-alkalinity water can be created and added to the finished wort.
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Last Updated: 2017-08-25 12:43 UTC