I'm getting ready to try my second batch. I'd like to give the "O Flannagain Standard Stout" a try. It looks delicious! Thanks for sharing the recipe Flannagain!
I'm still very unsure on terms & procedures. If its possible could someone explain this recipe a bit better to me as I am a bit unsure.
O' Flannagain Standard
Recipe Type: All Grain
Yeast: WLP004 Irish Ale
Yeast Starter: 1/2 C. DME 1 Pint Water 36 hours
Batch Size (Gallons): 5
Original Gravity: 1.046
Final Gravity: 1.014
Boiling Time (Minutes): 60
Color: 29 Black
Primary Fermentation (# of Days & Temp): 1 Week 68
Secondary Fermentation (# of Days & Temp): 2 Weeks 64
6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU
I'm very unsure on what I need to be doing with this. I would have asked this in Flannagain's thread, but I don't want to take his thread over with all the questions I have.
Is this anywhere close?
1. Do I steep just the barley? Roasted & Flaked?
2. Boil the malt, hops, cara-pils/dextrine for 60 minutes
3. Cool wort
4. Put into fermenter
5. Pitch Yeast
6. Once Primary is complete siphon into bucket with priming sugar
7. Siphon from bucket w/ priming sugar into bottles
8. Sit back and wait
9. Crack open one of those bad boys
I'm sorry for all the questions. I hope one of you can write me up some directions. I'm trying my hardest to learn here fellas, and I hope I can do you proud.