Wolfhound Dry Irish Stout
Recipe Type: Extract
Yeast: WLP 007 Dry English Ale
Yeast Starter: Yes
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.062
Final Gravity: 1.018
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14 days at 68deg
Secondary Fermentation (# of Days & Temp): 21 days at 68deg
1/2lb Roasted Barley
1/2lb Chocolate Malt
1/2lb Flaked Barley
Steeped grains for 20 minutes in 1.5 gallons of 160deg water. Sparged with 1qt of 150deg water.
Brought to boil, removed from heat and added extract.
3lbs Muntons Amber DME
3lbs Muntons Dark DME
Returned to boil and waited for hot break before adding hops.
1oz Target 10%AA for 60 min
.5oz EK Goldings 5%AA for 20 min
.5 oz EK Goldings 5%AA for 5 min
Added to fermenter and topped off to 5.5 gallons total. Pitched yeast at 64deg.
And now we go AG!
On Tap: Nadda
Planning: Extra Special Bitter