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.
Ingredients
2.8kg Chateau Pale Ale
0.55kg Chateau Chit Barley Malt Flakes
0.30kg Chateau Roasted Barley
0.2kg Chateau Cara Gold or Crystal
14g Magnum Hops
15g Tettnanger Hops
1 x sachet SafAle S-04 English Ale Yeast
Mash
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.
Sparge
(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
(60 min)
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.
Ferment
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
and bottle/keg.