Irish Stout 20 L
Grain bill
| Pale ale malt | 2.96 kg 6.53 lb | 6 EBC 3.0 SRM |
| Flaked barley | 0.59 kg 1.30 lb | 3 EBC 1.5 SRM |
| Roasted barley | 0.39 kg 0.86 lb | 1300 EBC 659.9 SRM |
Hops
| East Kent Goldings (5.0 % α) | 56 g 1.98 oz | 60 min |
Yeast
SafAle S-04 (11.5 g), 1 sachet
Water
Mash water 14 L (about 3.7 gal) + sparge water 15.5 L (about 4.1 gal) = 29.5 L (about 7.8 gal)
Brewing steps
- Clean and sanitise everything that touches the wort after the boil.
- Measure out 29.5 L (about 7.8 gal) of water. Roasted barley acidifies the mash: use “beer colour” in the brewing-water calculator, more residual alkalinity is fine here.
- Split the water: mash water 14 L (about 3.7 gal), sparge water 15.5 L (about 4.1 gal).
- Heat the mash water to 70 °C (158 °F) and mash in 2.96 kg (6.5 lb) pale ale malt, 0.59 kg (1.3 lb) flaked barley and 0.39 kg (0.86 lb) roasted barley (gives about 66 °C / 151 °F).
- Rest: 66 °C (151 °F), 60 min. Iodine test at the end (hard to see in a dark mash, 60 min is safely enough).
- Mash out: heat to 78 °C (172 °F) and hold for 10 min.
- Rest 10 min, lauter and sparge with 15.5 L (about 4.1 gal) water at 78 °C (172 °F).
- Boil the wort for 60 min. At the start of the boil add 56 g (2 oz) East Kent Goldings.
- Chill to 18 °C (64 °F), measure original gravity (target 10.5 °P (SG 1.042)), run 20 L (about 5.3 gal) into the fermenter, aerate well and pitch the SafAle S-04 (amount see yeast).
- Primary fermentation 7–10 days at 18–20 °C (64–68 °F).
- Measure final gravity (target about 2.6 °P (SG 1.010)). Priming sugar per bottle from the carbonation calculator (target 4.0 g/l, low carbonation), then bottle.
- Bottle-condition 2 weeks at room temperature, then store cool for 1–2 weeks.
Notes
Jet black, dry and roasty with coffee and chocolate notes. The flaked barley gives the creamy head.