Dry, roasty with a silky mouthfeel, this Irish Stout knocks the pants off the Guiness you can get here in SA. If you like a easy drinking dark Ale you will love this recipe.
2.8kg Pale Malt
0.55kg Barley, Flaked
0.30kg Roasted Barley
0.2kg Cara Dark Malt (120 EBC)
14g Magnum Hops
15g Tettnanger Hops
1 x sachet SafAle S-04 English Ale Yeast
Add 9 liters of water at 78°C to the mash tun and allow to cool to 73°C.
Add all grains. Temp should drop to about 67°C. (Add cool/hot water to reach this
temp). Steep for 60 min. Temp should remain constant.
(2-Step Batch Sparge)
Step 1: Add 5 litres water to the mash tun at 76°C. Tap off wort to Boil Pot until water level is just above surface of grain bed.
Step 2: Add 10 litres of water to mash tun at 76°C. Tap off wort into Boil Pot.
Boil Size: 20 litres. Add 14g of Magnum hops at beginning and boil. Add 15g Tettnanger hops 10 min before the end of the boil.
Cool wort to 22°C, pour/siphon into fermenter, aerate well and pitch yeast.
Estimated Original Gravity (OG) is 1.048 SG. Allow to ferment for 7-14 days or
until Specific Gravity (SG) readings are identical over a 24-hour period.
Estimated Final Gravity (FG) is 1.012 SG. Once fermentation is done, tap off