All Grain Yeast:
WLP004, Irish Ale Yeast Starter:
2 liter Batch Size (Gallons):
10.5 Original Gravity:
1.045 Final Gravity:
40.6 Boiling Time (Minutes):
33.1 Primary Fermentation (# of Days & Temp):
7 days at 65 Secondary Fermentation (# of Days & Temp):
3 weeks at 75 Tasting Notes:
really, really good!
This is a 10.5 gallon recipe for my "Moustache Stout". It came in 3rd in the 13A-F class with a score of 42. I used a 2 liter starter that i split between both carboys. fermented for a week at 65 then kegged and aged for 3 weeks at 75. cold crashed and force carbed to a carb level of around 2.5 volumes.
11 lb Marris Otter
5 lb flaked barley
1.75 lb roasted barley
1 lb rice hulls
3 oz EKG 5.5% for 60 minutes
2 liter starter of WLP004, Irish Ale
2 tbsp 5.2 stabilizer
2 tsp yeast nutrient
added 6 grams of gypsum and 4 grams of chalk. this brought my water profile right in line with the dublin profile in beersmith
Mashed at 154 for 60 minutes. double batch sparge with a preboil volume of approx 12.25 gallons.
this beer finished out right at 3.9% and is damned tasty. poured off of a stout tap, it has a nice, thick tan head with an awesome waterfall effect. it will leave you with a great stout moustache, hence the name. it has become one of my 2 house beers. enjoy!!!!