Another early dart from work and another small batch brew, to celebrate my redundancy - I finish my job on Thursday.
REDUNDANCY DRY STOUT
Batch Size (L): 8.0
Original Gravity (OG): 1.044
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 4.44 % (priming sugar will take it to about 4.6%)
Colour (SRM): 36.6 (EBC): 72.1
Bitterness (IBU): 42.3 (Average)
Brewhouse Efficiency (%): 75
1.300 kg Maris Otter Malt (83.6%)
0.125 kg Roasted Barley (8.04%)
0.080 kg Crystal Rye (5.14%)
0.050 kg Chocolate, Pale (3.22%)
8.0 g Chinook Pellet (12.5% Alpha) @ 60 Minutes (Boil) (1 g/L)
10.0 g Progress Leaf (7.5% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
Mash at 67ðC for 60 Minutes.
Ferment at 20ðC with Safale US-05 (got a half packet and want a clean high attenuating yeast in this)
Mash is nearly half way through, about to start heating the sparge water. 6L in the mash, 6L for sparging. I'm adding the roast barley to the mash half way through too.
REDUNDANCY DRY STOUT
Batch Size (L): 8.0
Original Gravity (OG): 1.044
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 4.44 % (priming sugar will take it to about 4.6%)
Colour (SRM): 36.6 (EBC): 72.1
Bitterness (IBU): 42.3 (Average)
Brewhouse Efficiency (%): 75
1.300 kg Maris Otter Malt (83.6%)
0.125 kg Roasted Barley (8.04%)
0.080 kg Crystal Rye (5.14%)
0.050 kg Chocolate, Pale (3.22%)
8.0 g Chinook Pellet (12.5% Alpha) @ 60 Minutes (Boil) (1 g/L)
10.0 g Progress Leaf (7.5% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
Mash at 67ðC for 60 Minutes.
Ferment at 20ðC with Safale US-05 (got a half packet and want a clean high attenuating yeast in this)
Mash is nearly half way through, about to start heating the sparge water. 6L in the mash, 6L for sparging. I'm adding the roast barley to the mash half way through too.