Today, its a stout - a recipe that I took from brewers friend, and was a Coopers Best Extra Stout clone. This was modified to suit what I had in the cupboard. Then modified again to make it more of a 'user upper', so I didn't have lots of *** ends of malts and hops kicking around.
Then Monkey (our youngest daughter) announced that it wasn't take a toy to school day, but take your parents toy into school and then they come in and talk about it. So I need to be at her primary for 1.30. Then I realised I had agreed to pop into Grimsby to get stuff for tea, and that I needed to pick up some Notty yeast from Wilko as I had nothing suitable in. So, its a bit of a rushed job today. Anyhows, the following has been mashing for 105 mins (rather than the planned 90 ~ went to Town during the mash!) and is now draining as the sparge water heats;
Title: East Street Best Extra Stout
Brew Method: All Grain
Style Name: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Boil Size: 24.9 liters
Boil Gravity: 1.048
Efficiency: 70% (brew house)
STATS:
Original Gravity: 1.062
Final Gravity: 1.013
ABV (standard): 6.5%
IBU (tinseth): 42.29
SRM (morey): 44.43
FERMENTABLES:
2.16 kg - United Kingdom - Golden Promise (38.5%)
2.158 kg - United Kingdom - Lager (38.5%)
0.421 kg - United Kingdom - Roasted Barley (7.5%)
0.325 kg - United Kingdom - Dark Crystal 80L (5.8%)
0.105 kg - United Kingdom - Chocolate (1.9%)
0.14 kg - United Kingdom - Crystal 60L (2.5%)
0.302 kg - Flaked Barley (5.4%)
HOPS:
20 g - Challenger, Type: Pellet, AA: 8.5, Use: Boil for 60 min, IBU: 23.2
28 g - Bramling Cross, Type: Pellet, AA: 6.5, Use: Boil for 30 min, IBU: 19.09
MASH GUIDELINES:
1) Infusion, Temp: 65 C, Time: 105 min, Amount: 15.9 L
2) Sparge, Temp: 78 C, Time: 15 min, Amount: 16.7 L
Starting Mash Thickness: 3 L/kg
YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry