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Basic Moa Dry Stout #1

A simple stout recipe to start experimenting with. I will sour 3-4% with White Labs WLP677 Lactobacillus Bacteria, pasteurize and then add back to try and get the guiness tang.

Brewer: Jonathan Davies Email: davies.jh@gmail.com
Beer: Basic Moa Dry Stout #1 Style: Irish Dry Stout
Type: Extract w/grain Size: 20 liters
Color:
170 HCU
Bitterness: 45 IBU
OG: 1.044 FG: 1.010
Alcohol: 4.4% v/v (3.4% w/w)
Grain: 500g Crystal 40L
500g British black patent
Boil: minutes SG 1.088 10 liters
2.5kg Muntons Dark Malt Extract
Hops: 50g Fuggles (6.9% AA, 60 min.)
45g Fuggles (6.9% AA, 15 min.)
Yeast: White Labs WLP013 London Ale for main fermentation and WLP677 Lactobacillus Bacteria added to 1 Litre fermented seprately and pasterized and added back prior to bottling.

Recipe posted 04/22/08.