Dry Stout #2
This is essentially the same recipe as last year. I’ve tweaked it slightly based on the feedback I received at the Castle Hill Comp last year. The mash temp is slightly lower (down to 65C from 67 last year), there is slighly less flaked barley and I’ve increased the bitterness slightly (by 2 calculated IBUs)
Dry Stout #2
Fermentables
Joe White Ale – 4kg
Flaked Barley – 1.1kg
Roast Barley – 0.6kg
Hops
69g Fuggles (4.4%) @ 60mins
Other
1 tsp CaCO3
SafAle S-05 (pitched onto yeast cake from Ordinary Bitter)
Mashed at 65C
OG = 1.050
FG = 1.013
Cubed on 3/4/2011
Pitched on 13/4/2011
Bottled on 23/4/2011
Notes:
I bulk primed this one with ~90g sugar, but it didn’t mix in very well so all the bottles except the last were under carbonated. Whilst you can get away with this in a stout, the beer isn’t what I was hoping it would be.
