Beer Style: Dry Stout
(13A)
Recipe Type: all-grain
Yield: 5 US gallons
Delicious, dry, roasty, a little bit of coffee. More fruit (almost like lavender) on the nose than I was going for. The yeast made my house smell like a berry farm while it was in its primary fermentation. Next time I'll either lower the temp for the primary or give it a longer secondary to lessen this.
Original Gravity: 1.045
Final Gravity: 1.015
Alcohol by Vol: 3.93%
Recipe Type: all-grain
Yield: 5.00 US Gallons
Single step mash @ 152 F for 75 minutes. Mash out @ 170 F. Sparge to collect 7 gallons with 170 F water. 90 minute boil. Start hopping 30 minutes into boil. Irish moss with 20 minutes left in boil. Force chill to 70 F, then pitch yeast starter. Bottled 5 gallons with 1 1/2 cup DME boiled in 2 cups water for batch primer. ABV 4.0%.
Source: Collin Elsea