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Category: Stout
Recipe Type: All Grain

Fermentables

11 lbs. (5kg) British pale ale malt
1 lb. (450g) crystal malt, 120L
8 oz. (225g) chocolate malt
2 lb. (900g) dark brown sugar

Hops

20 HBUs Fuggles, 60 minutes
5 HBUs Kent Golding, 10 minutes

Yeast Wyeast Irish Ale (#1084)
Procedure:

Bring 4 gallons (15 liters) water to 140F (60C) and add malts. Stir slowly until grist is completely mixed into water. Add gypsum or calcium carbonate to adjust mash pH to 5.0 (to 5.3) if needed. Bring mash to 150F (654C) and stir thoroughly.

Stir every 15 minutes. Maintain 150F (65C) for 2 hours, and reheat as necessary every 30 minutes for starch conversion.

After 2 hours bring mash to 170F (77C) for 10 minutes.

Sparge with 3 gallons (11 liters) of 170F (77C) water.

Boil for 30 minutes and addhops. Boil for one more hour, adding finishing hops 10 minutes before end of boil.

Chill to 50F (10C), rack to secondary. Twelve to 14 hours later, rack wort off trub and measure SG. Reserve and freeze wort equivalent to 6 oz. (340 g.) sugar for priming, and pitch yeast starter into the rest.
Rack to carboy when primary fermentation is complete. Prime with thawed gyle and bottle.

This recipe is one of 640 from the ‘Brew Your Own Beer’ recipe book. Get all of them here:

640 Beer Recipe Book