Halloween Stout (original) (raw)
| Beer Style: | stout, Irish stout, dry stout |
|---|---|
| Recipe Type: | partial mash |
| Description: | |
| Ingredients:5 pounds, pale malt1 pound, crystal malt1 pound, chocolate malt3.3 pounds, John Bull unhopped dark malt extract1 ounce, Clusters hops pellets1 ounce, Hallertauer leaf hops1 tablespoon, Irish moss1/2 ounce, Willamette hops pellets2 packs, Red Star ale yeast | |
| OG: 1.044 FG: 1.014 Primary Ferment: 29 days | |
| Procedure:Mash malts in 2-1/2 gallons of 170 degree water; 154 degrees, ph 5.2, maintain at 140-150 degrees for 90 minutes. (Ending pH was 4.8.). Sparge and bring to boil. Add dark extract. Add Clusters and Hallertauer hops 20 minutes into boil. Add Irish moss after another 10 minutes. Add Willamette hops in last 15 minutes. Cool wort and add to carboy. Pitch yeast. Set carboy in cool basement with blow tube. On second day, replace blow tube with airlock. Bottled after 29 days. |
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