Beer Snob
Well-Known Member
This is a stout recipe that I found in a book while sitting at Borders yesterday.
88 Drought Stout
-----------------
4 lb Montermellick Irish Stout Extract kit - Hopped
2 lb Telpord's Dark Dry Malt Extract
3/4 lb Crystal Malt 110 Lov.
3/4 Chocolate Malt
1/2 lb Black Pattent Malt
1/2 lb Roasted Barly
1/2 ounce Chinook -AA 12.5 for boiling (80 min)
1/2 ounch Saaz -AA 6.8 for finiishing (5 min)
1/2 ounch Tettnanger - AA 4.2 for finishing (3 min)
2 tsp Gypsom
4 ounch Lactose
Mountemellic Dry Yeast
The recipe says to steep the grains at 175 degrees for 1 hour, then it proceeds like an extract recipe. This is a low alcohol recipe.... SG 1.050 and EG 1.025.
I dont know how much of the specific ingrediants I will find or what substitutions I'll need. What do you think of the grain steep. Palmer seems to think that BPM should be only the last 10 - 15 minutes to avoid tannins...
88 Drought Stout
-----------------
4 lb Montermellick Irish Stout Extract kit - Hopped
2 lb Telpord's Dark Dry Malt Extract
3/4 lb Crystal Malt 110 Lov.
3/4 Chocolate Malt
1/2 lb Black Pattent Malt
1/2 lb Roasted Barly
1/2 ounce Chinook -AA 12.5 for boiling (80 min)
1/2 ounch Saaz -AA 6.8 for finiishing (5 min)
1/2 ounch Tettnanger - AA 4.2 for finishing (3 min)
2 tsp Gypsom
4 ounch Lactose
Mountemellic Dry Yeast
The recipe says to steep the grains at 175 degrees for 1 hour, then it proceeds like an extract recipe. This is a low alcohol recipe.... SG 1.050 and EG 1.025.
I dont know how much of the specific ingrediants I will find or what substitutions I'll need. What do you think of the grain steep. Palmer seems to think that BPM should be only the last 10 - 15 minutes to avoid tannins...