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KOB Stout

St. Patrick's Day is in two months and I want to have a stout ready. This is the Irish stout I hope to have ready by then. The Hallertau hops are only added because I have had them in my fridge forever and this seems like the perfect chance to use them with another, stronger hop.

Brewer: KOB Email: k03019454@hotmail.com
Beer: KOB Stout Style: Irish Dry Stout
Type: All grain Size: 4.8 gallons
Color:
107 HCU (~37 SRM)
Bitterness: 46 IBU
OG: 1.050 FG: 1.018
Alcohol: 4.1% v/v (3.2% w/w)
Water: I'm using filtered tap water. I'm also adding 2tsp. of gypsum to the boil water.
Grain: 6 lb. American 2-row
1 lb. Roasted barley
1.5 lb. Flaked barley
Mash: 65% efficiency
I will be doing a single step mash with a target of 152F.
Boil: 60 minutes SG 1.040 6 gallons
1 lb. Cane sugar
Hops: 1 oz. Northern Brewer (9.3% AA, 60 min.)
.5 oz. Hallertau (4.6% AA, 60 min.)
Yeast: My yeast will be Nottingham ale yeast. I hope to ferment this stout at around 60-65 degrees so to prevent unwanted alcohols ruining my flavor.
Log: Fermenting around 68F.
The 90 min. mash temp. was a little high early but ended around 150F.
I bottled on 1/30. Plan to let carbonate at room temperature for 3 weeks then move to cellar for about 4 weeks.

Recipe posted 02/05/07.