autoferret
Well-Known Member
Hey guys,
Well for St Pat's day coming up here in March. I decied that I follow my Irish heratige and brew up a Stout. Here's the recipe that I'm brewing:
Ingredients:
6.5 lbs light malt Extract
1.5 lbs American 2-row malt
1 lb. flaked oats
1/2 lb. wheat malt
3/4 lb. roasted barley
1/4 lb. chocolate malt
3/4 lb. crystal malt
1 ounce Northern Brewer hops
Wyeast #1084 Irish ale yeast
Procedure:
"Steep-Mash" process: Steep grains in grain bag in 4-5 gallons water, for 45 minutes at 158-159F. Remove grain bag and rinse grains with water at same temperature, until about 5.5-6.0 gallons in brewpot. Add malt extract. Bring to boil, add hops and boil for 60 minutes. Cool, pitch yeast. 1 week in primary, re-rack to secondary for 1 more week. Bottle/Keg and enjoy!
But i'm going to be keeping it in the secondary for 2 weeks.
Right now she's boiling away. And has a sweet tea smell to it!!! Can't wai for St Pat's Day!!! <----- me drunk!!!
Well for St Pat's day coming up here in March. I decied that I follow my Irish heratige and brew up a Stout. Here's the recipe that I'm brewing:
Ingredients:
6.5 lbs light malt Extract
1.5 lbs American 2-row malt
1 lb. flaked oats
1/2 lb. wheat malt
3/4 lb. roasted barley
1/4 lb. chocolate malt
3/4 lb. crystal malt
1 ounce Northern Brewer hops
Wyeast #1084 Irish ale yeast
Procedure:
"Steep-Mash" process: Steep grains in grain bag in 4-5 gallons water, for 45 minutes at 158-159F. Remove grain bag and rinse grains with water at same temperature, until about 5.5-6.0 gallons in brewpot. Add malt extract. Bring to boil, add hops and boil for 60 minutes. Cool, pitch yeast. 1 week in primary, re-rack to secondary for 1 more week. Bottle/Keg and enjoy!
But i'm going to be keeping it in the secondary for 2 weeks.
Right now she's boiling away. And has a sweet tea smell to it!!! Can't wai for St Pat's Day!!! <----- me drunk!!!