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British Dry Stout
| Brewer: | Fred Riech | Email: | - | |||||
| Beer: | British Dry Stout | Style: | English Strong (Extra Special) Bitter | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 55 IBU | |||||
| OG: | 1.057 | FG: | 1.012 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Grain: | 9 lb. American 2-row 2 lb. Roasted barley 1 lb. Flaked barley |
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| Mash: | 75% efficiency | |||||||
| 15 quarts of water at 170°F added to the grain. Temperature dropped to 156°F. Stirring occationally to maintain temperature. Enzyme aciton keeps the temperature constant. 20 quarts of water at 170°F used for sparging, producing around 7.5 gallons of wort for boil |
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| Boil: | 75 minutes | SG 1.045 | 7 gallons | |||||
| added irish moss and boiled for 60 minutes |
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| Hops: | 2 oz. Cascade (7.5% AA, 75 min.) 1 oz. Willamette (5% AA, 5 min.) |
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| Yeast: | Wyeast British Ale. Prepared a 500mL starter 1 day prior to brewing | |||||||
Recipe posted 09/14/02.