Redundancy dry stout

[MyQul]

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 67°C for 60 Minutes.
Ferment at 20°C with Safale US-05 (got a half packet and want a clean high attenuating yeast in this

(This isn't my recipe it's Clibit's from his Clibit Brewday thread)

 

[clibit]

I bottled this six weeks ago and its been really slow to carbonate due to cold crashing. However, I've had a bottle tonight, it's there at last, and its another stout success. It's spicy and roasty and sharp, and just exactly how I want a dry stout to be. The crystal rye and both the hops are spicy, just use one of them for both additions if you want to keep it to one pack of hops. And reduce the IBUs if mine are a bit high for your liking. I love it as it is. Really proud of this one!!! If you don't have pale choc, use regular choc malt, but reduce the amount, 2%, perhaps.

 

[Twostage]

I MUST do a stout. Only got three brews in the queue in front of it.

(Like the name of the stout by the way, there isn't an emogee for two fingers is there ?)

 

[clibit]

 

[Covrich]

Looks good!