1.043
OG1.012
FG4.1%
ABV18
IBU35
SRMNotes
Charlie Papazian's recipe as published by the AHA. "Simple stout with hints of caramel, roasted barley and cocoa. Smooth as silk and easy drinking."
*Yeast is either/or, not both.
** Ferment at 65-72F. Fermenting at higher temps will increase fruitiness, fermenting lower will lend to a cleaner profile.
Fermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 7.50 lb | Pale 2-Row (US) | Mash | 75.00% |
| 1.00 lb | Caramel/Crystal 20L (US) | Mash | 10.00% |
| 1.00 lb | Roasted Barley (US) | Mash | 10.00% |
| 0.50 lb | Black Malt (Black Patent) (US) | Mash | 5.00% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.25 oz | First Gold - Pellet | Boil | 60 Minute(s) | 8.2% | 7.11 |
| 0.40 oz | East Kent Golding - Pellet | Boil | 60 Minute(s) | 5.0% | 6.93 |
| 0.25 oz | Willamette - Pellet | Boil | 60 Minute(s) | 5.0% | 4.33 |
| 0.25 oz | Cascade - Pellet | Boil | 0 Minute(s) | 7.0% | 0.00 |
Yeast
| Name | Attenuation |
|---|---|
| White Labs WLP004 Irish Ale Liquid Yeast | 69% - 74% |
| Wyeast 1084 Irish Ale Liquid Yeast | 71% - 75% |
Mash Schedule
| Temperature | Time |
|---|---|
| 152 F | 60 Minutes |
Fermentation Schedule
| Temperature | Time |
|---|---|
| 68 F | 14 Day(s) |
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