This is a Community Recipe created by bluesoulpaul
(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)
Crisp Maris Otter (610 grams)
Crisp Flaked Barley (270 grams)
Dingemans De-Husked Roast Barley (100 grams)
Brewers Gold Pellets (20 grams)
Beer Style (main): Irish Ales
Beer Style (sub): Classic Irish-Style Dry Stout
Batch Size: 5l
Original Gravity: 1.044
Final Gravity: 1.011
ABV %: 4.6
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10
Boil time (mins): 60
Additions and timing:
Brewers Gold 20g for 60 mins
Secondary additions and timing:
Rack to secondary at 1.011, add finings of your choice (or not!).
Bottle and prime after 24 hours in secondary.
Leave for 2 days at room temperature (20C or thereabouts) to initiate bottle conditioning, then store for 2 weeks.
Yeast: Irish Ale Yeast (not included)
Fermentation temperature/steps: 20 C
Could use East Kent Goldings or Fuggles if Brewers Gold not available.