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Beer Style: Dry Stout (13A)
Recipe Type: partial mash
Yield: 5 US gallons
Description:
I have a stout that finished with a higher final gravity than I expected.
Ingredients:
- 3 lb Schreier two-row
- 1 lb Aromatic Malt
- 1/2 lb roasted barley
- 1/2 lb black patent
- 1/4 lb flaked barley
- 3.5 lb M&F dark DME
- 1 oz Bullion hops 60 min
- 1 oz Willamette 30 min
- Wyeast Irish
Beer Profile
Original Gravity: 1063
Final Gravity: 1017
Recipe Type: partial mash
Yield: 5.00 US Gallons
Procedure:
Mashed grains at 155 deg. O.G. 1.063 I pitched a very active starter, and had visible fermentation within 3 hours. The next morning, the fermentation was furious, and my fermometer read 75 deg. Concerned that the temp was too high, I draped some wet towels over the carboy. The next day the temp was 64 degreres, and the yeast looked pretty sluggish. After the 3rd day, all activity stopped, I racked to secondary with a gravity of 1.017.
Source: Scott Bukofsky