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76. Dry stout

Dry stout

2,5kg Maris Otter
400g Flaked barley
428g Roasted barley

2ml lactic acid in mash, pH 5,4, 6ml in sparge water
mash for 60 min. @ 67°C

50g East Kent Goldings (5.6%) for 60 min.

WLP004 Irish Ale Yeast with 1 tsp nitrivit + 1 tsp nutrisal

OG: 8,8 brix (1.035)
FG: 5,2 brix (1.011)

Bottled 24/6 with 100g dextrose

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