This is a Community Recipe created by nic-firth
(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 Extra Pale Maris Otter (600 grams)
Crisp Flaked Barley (600 grams)
Crisp Roasted Barley (450 grams)
East Kent Goldings ( GOLDINGS ) Pellets (50 grams)
WLP004 Irish Ale Yeast (1 packs)
Premium Grade Light Liquid Malt Extract 1.5kg Pouch (1 packs)
Beer Style (main): Irish Ales
Beer Style (sub): Classic Irish-Style Dry Stout
Batch Size: 19L
Original Gravity: 1040
Final Gravity: 1.010
ABV %: 3.9
Temperature °C: 66
Length (mins): 60
Out temp °C:
Out time (mins):
Boil time (mins): 60
Additions and timing:
Heat about 8-10L of water to 71°C, place the grains in a hop sock and soak in the water for an hour.
Remove the yeast from the fridge and allow to reach room temperature.
At the end of the hour remove the grain and heat the pan to the boil.
Once you reach boiling put the 52g of East Kent Goldings hops in a hop sock and boil with the wort for an hour.
At the end of the hour boil remove the hop sock and place the hot wort in a sterilised fermentor, mix in the liquid malt extract, Top up to 19L with cool water, stirring vigorously to aerate the wort.
Secondary additions and timing:
The yeast and wort should be within 5°C of each other and not more than 26°C
Allow the wort to ferment for 10 days in a stable environment at about 20°C
Yeast: WLP004 Irish Ale Yeast
Fermentation temperature/steps: 20°C10 days