berapnopod
Well-Known Member
- Joined
- 12/1/05
- Messages
- 374
- Reaction score
- 1
Mum's Stout
Ale - Irish Dry StoutAll Grain
Brewer's Notes
Salt Additions:
4tsp CaCO3 to mash
1tsp MgSO4 to mash
1/2 tsp sodium met between mash and sparge
1/2 tsp lactic acid to sparge
Method
--------
Heat 20 litres of water+salts to 63C and add grains -> temp=57C
Adjust with 2 litres of cold water -> Temp=52C
Leave for 10 minutes
Remove about 33% of mash for decoction and start heating decoc
When temp of decoc is 66C -> rest for 10 minutes
Heat decoc to boiling and boil for 30 minutes
Return dococ back to main mash which is at a temp of 49C
Temperature stabilises at 58C
Heat mash to 65C and rest for 55 minutes
Remove about 40% of mash for second decoction and heat to boiling.
boil for 30 minutes -> temp = 78C
Sparge with 37 litres of water for 2 hours.
When boiling, add hops and boild for one hour.
Chill and collect 40 litres at 1.046
Pitch yeast
Primary temp varied between 22 and 17C.
Rack after 12 days
Bottle/keg after another 6 days
FG at 1.016
4tsp CaCO3 to mash
1tsp MgSO4 to mash
1/2 tsp sodium met between mash and sparge
1/2 tsp lactic acid to sparge
Method
--------
Heat 20 litres of water+salts to 63C and add grains -> temp=57C
Adjust with 2 litres of cold water -> Temp=52C
Leave for 10 minutes
Remove about 33% of mash for decoction and start heating decoc
When temp of decoc is 66C -> rest for 10 minutes
Heat decoc to boiling and boil for 30 minutes
Return dococ back to main mash which is at a temp of 49C
Temperature stabilises at 58C
Heat mash to 65C and rest for 55 minutes
Remove about 40% of mash for second decoction and heat to boiling.
boil for 30 minutes -> temp = 78C
Sparge with 37 litres of water for 2 hours.
When boiling, add hops and boild for one hour.
Chill and collect 40 litres at 1.046
Pitch yeast
Primary temp varied between 22 and 17C.
Rack after 12 days
Bottle/keg after another 6 days
FG at 1.016
Malt & Fermentables
| % | KG | Fermentable |
|---|---|---|
 | 6 kg | JWM Traditional Ale Malt |
| 0.5 kg | JWM Chocolate Malt |
| 0.5 kg | JWM Roast Barley |
| 0.5 kg | JWM Crystal 140 |
Hops
| Time | Grams | Variety | Form | AA |
|---|---|---|---|---|
 | 120 g | Goldings, East Kent (Pellet, 5.0AA%, 60mins) |
Yeast
 | 100 ml | White Labs WLP004 - Irish Ale |
40L Batch Size
Brew Details
- Original Gravity 1.046 (calc)
- Final Gravity 1.013 (calc)
- Bitterness 39.5 IBU
- Efficiency 78%
- Alcohol 4.28%
- Colour 81 EBC
Fermentation
- Primary 12 days
- Secondary 12 days
- Conditioning 1 days
