Description

This recipe is from the book Beer Craft by Jon Finch.
A balanced stout that delivers a festive taste whilst not being too overly sweet and thick.

You will require 350g Maple Syrup, 1 x Vanilla pod, 3 Cinnamon Sticks, and 250ml of cherry extract which are not included with this kit.

Ingredients Included

Crisp Extra Pale Maris Otter (4000 grams)
Crisp Caramalt (370 grams)
Weyermann® CaraMunich® type 1 (370 grams)
Crisp Munich Malt (370 grams)
Crisp Black Malt (20 grams)
Northern Brewer Pellets (28 grams)

Method

Beer Style (main): Irish Ales
Beer Style (sub): Classic Irish-Style Dry Stout
Batch Size: 19L
Original Gravity: 1.064
Final Gravity: 1.013
ABV %: 6.7
IBU: 23.4

THE MASH
Temperature °C: 67
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

27.5g Northern Brewer – 60 mins
1 Vanilla bean – 20 mins (not included)
3 Cinnamon Sticks – 20 mins (not included)

Secondary additions and timing:

Cherry Extract – after 2 weeks (not included)

Yeast: WLP004 Or WHC Old English, Please choose yeast top right
Fermentation temperature/steps: 20c

Comments:

This recipe is from the book Beer Craft by Jon Finch.
A balanced stout that delivers a festive taste whilst not being too overly sweet and thick.

You will require 350g Maple Syrup, 1 x Vanilla pod, 3 Cinnamon Sticks, and 250ml of cherry extract which are not included with this kit.

Cherry extract can be sourced from Amazon or from Health Food stores, also a Polish supermarket/food store or Tesco World Food aisle.