This is a Community Recipe created by vaclav
(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 (9000 grams)
Crisp Crystal Malt (600 grams)
Dingemans Special B (400 grams)
Crisp Chocolate Malt (1000 grams)
Crisp Roasted Barley (400 grams)
Cascade 100g Whole Hops (2 packs)
Lactose 500g (2 packs)
NBS Classic English Ale Yeast 12g (2 packs)
Beer Style (main): Irish Ales
Beer Style (sub): Export-Style Stout
Batch Size: 50 liters
Original Gravity: 1.055
Final Gravity: 1.014
ABV %: 4.8
Temperature °C: 68
Length (mins): 90
Out temp °C:
Out time (mins):
Boil time (mins): 75
Additions and timing:
80g Cascade 60 min.
80g Cascade 10min.
Secondary additions and timing:
1 kg Lactose 10 min.
40g yeast nutrient 10 min.
Yeast: 2x NBS English dry yeast or any favourite ale yeast
Fermentation temperature/steps: 18-21°C
Mash thickness 3L/kg
Strike water 74.4°C
Sparge water 80°C
You can consider cold steeping dark malts for better flavour.