Dry Stout
Brewed 1/6/2008
Bottled 1/20/2008
OG – 1.044
FG – 1.008
8.5 lbs (74%) – Pale 2-Row Malt
1.5 lb (13%) – Flaked Unmalted & Gelatinized Barley
1.0 lb (9%) - Roasted Nonmalted Black Barley (675L)
0.5 lb (4%) – Malted Soft Wheat
2 oz. – Fuggles pellet hops (60 min.)
1 rounded teaspoon – Irish moss
Wyeast 1084 – Irish Ale made10/02/07 (smacked pack night before, not very much activity)
Wyeast 1056 – American Ale made 10/02/2007 (smacked pack in morning, since Irish Ale not very responsive)
Add 3.5 gallons cold filtered water to grains in kettle. Raised temperature to 120F and held for 15 minutes. Then raised temperature to 155F and transferred to Gott cooler and held for 60 minutes. Sparged and collected 8 gallons. Boil 15 minutes, then added hops and boiled for another 45 minutes. Added Irish Moss for final 15 minutes of the boil. Cool to 60F and siphon to carboy for about 5 gallons. Pitch yeast.
Transfer to secondary on 1/12/2008
Used 1 cup Corn Sugar to prime
Yield 49 bottles: mostly ~ 12 oz bottles, but includes a few 16 oz.
Also repeated this batch and cask conditioned in a corny keg for the Heritage Fest. Cask conditioned only because I did not have any keg setup, Dan Stauder loaned me a keg for the Fest.
