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 (4500 grams)
Crisp Crystal Malt (300 grams)
Dingemans Special B (200 grams)
Crisp Chocolate Malt (500 grams)
Crisp Roasted Barley (200 grams)
Cascade 100g Whole Hops (1 packs)
Lactose 500g (1 packs)
NBS Classic English Ale Yeast 12g (1 packs)
Beer Style (main): Irish Ales
Beer Style (sub): Export-Style Stout
Batch Size: 25 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:
40g Cascade 60 min.
40g Cascade 10min.
Secondary additions and timing:
0.5kg Lactose 10 min.
20g yeast nutrient 10 min.
Yeast: NBS English dry yeast or any favourite ale yeast
Fermentation temperature/steps: 18-21°C
Mash thickness 3L/kg
Total water 31.06L
Trub loss 0.5L
Equip. loss 0.2l
Pre-boil volume 28.21L
Strike water 19.35L 74.4°C
Sparge water 11.7L 80°C
You can consider cold steeping dark malts for better flavour.