Codename : Mountain Portage Bog Hoppier Stouthorpe
Returning to a stout, in this case, an Irish Extra Stout.
Recipe inspiration : https://abthorpe.org/tag/stout/
- 1 lb 14 oz Maris Otter malt
- 3.5 oz Chocolate malt
- 2 oz Torrified wheat
- 0.5 oz Roasted Barley
- 0.30 oz East Kent Golding hops at 60 minutes
- 0.30 oz East Kent Golding hops at 10 minutes
- ¼ tsp Irish Moss (optional) at 10 minutes
- ¼ tsp yeast nutrient (optional)
- 0.20 oz Fuggle hops at 5 minutes
- 0.20 oz Fuggle hops at 0 minutes
- 4 ml Nottingham ale yeast
Anticipated IBU : 45
Anticipated ABV : 5.8%
Target OG : 1.058
Target FG : 1,014
Brewhouse (in)efficiency : 70%
Prepare 6.3L strike water, 154F
Add the milled grains to the bag.
Place the bag in the hot water, set the timer for 60 minutes, and maintain the temperature at 149 F. Turn temperature up to 167 F, set timer for 10 minutes. Looking for SG 1.045.
Calibrate the sonic screwdriver.
Lift the bag out of the water, and allow it to drip into the pot, don’t be afraid to give it a hard squeeze. Every bit of sugar that can be extracted will benefit the end ABV.
Bring wort up to 205F.
Set the timer for 60 minutes. Add hops, Irish Moss and yeast nutrient as prescribed above. Looking for SG 1.058.
Sanitise everything required for fermentation.
Cool to room temp, an ice-bath or a snowbank work effectively.
Prepare yeast mixture.
Add wort to the jug. Pitch yeast.
Store in a cool place for primary fermentation for 7 days.
Sanitise everything required for bottling.
Transfer from carboy to bottling pot.
Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
Preferably conduct bottle conditioning for at least 4 weeks.
- FG of 1.058
Tasting Notes to follow
Brew day : 30-Aug-2022
Bottling day : 9-Sep-2022
NFT : to follow