Attempting a dry, drinkable Irish Stout with simple ingredients with abbreviated mash and boil (30/30) using some fairly aged stock that had been hanging round -hence the name, inspired by Marshall Schott's Short and Shoddy podcasts.
BIAB, single temperature infusion mash with 27L strike water at 66ºC for 30min. As things turned out (take away curry turned up) the mash ran to an hour as did the boil. Grain was rinsed in approximately 4L water to put create 27L pre-boil. Chilled at end of boil with immersion coil.
SG at 20ºC 1.050. Suggests a brew house efficiency at fermenter of ~83%.
Racked with trub to Fastferment conical fermenter.
FF set up with electrim immersion heater at 22-24. Drew a bottle of overnight trub from FF and pitched yeast.
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Last Updated: 2022-11-13 16:17 UTC
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