T15: Harp Stout

All Grain Recipe

Submitted By: andycr (Shared)
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Brewer: Andrew
Batch Size: 2.50 galStyle: Dry Stout (13A)
Boil Size: 2.95 galStyle Guide: BJCP 2008
Color: 36.9 SRMEquipment: 2.5 Gallon BIAB - No Strain
Bitterness: 29.6 IBUsBoil Time: 60 min
Est OG: 1.048 (11.9° P)Mash Profile: BIAB, Medium Body
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 4.7%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.50 gal Bru'n Water - RO Water Water 1
1.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
0.70 g Calcium Chloride (Mash 60 min) Misc 3
0.60 g Slaked Lime (Mash 60 min) Misc 4
0.40 g Baking Soda (Mash 60 min) Misc 5
0.10 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 6
3 lbs 4.00 oz Maris Otter (Crisp) (4.0 SRM) Grain 7
1 lbs 4.00 oz Barley, Flaked (1.7 SRM) Grain 8
8.00 oz Roasted Barley (Crisp) (550.0 SRM) Grain 9
2.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 10
0.80 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 11
0.50 Whirlfloc Tablet (Boil 15 min) Misc 12
1 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 13

Notes

Originally BierMuncher's Guinness clone, adapted for 2.5 gallon BIAB. Aiming for Bru'n Water "Black Balanced" water profile. Active fermentation happened at around 64, only spiked at 68 once for a couple hours. No krausen to speak of. Second beer to do that, and both are the ones I was experimenting with building water in - wondering if one of my water salts has an impurity or something that's killing bubbles in it (and how that will affect head retention if so). Active fermentation ended after about 2 days, forgot about temperature monitoring and let it get to 70 for the next 2 days.