O' Flannagain Standard
All Grain Recipe
Submitted By: ScubaSteve51 (Shared)
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Brewer: ScubaSteve | |
Batch Size: 5.00 gal | Style: Dry Stout (13A) |
Boil Size: 6.22 gal | Style Guide: BJCP 2004 |
Color: 29.3 SRM | Equipment: Wood Single Tier |
Bitterness: 18.0 IBUs | Boil Time: 60 min |
Est OG: 1.053 (13.1° P) | Mash Profile: Double Infusion, Full Body |
Est FG: 1.016 SG (4.1° P) | Fermentation: My Aging Profile |
ABV: 4.8% | Taste Rating: 42.0 |
Ingredients
Amount |
Name |
Type |
# |
5.00 gal |
Los Angeles, CA (East) |
Water |
1 |
7 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
1 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
3 |
1 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
4 |
12.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
5 |
8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
6 |
1.00 oz |
Goldings, East Kent [5.0%] - Boil 60 min |
Hops |
7 |
1.0 pkgs |
Irish Ale (White Labs #WLP004) |
Yeast |
8 |
Notes
Add whirlflock and immersion chiller at T-20 mins. At flameout, start IC and start whirlpool. Once pitching temp is reached, remove IC and do a strong whirlpool, allowing 15 mins for cone formation. Drain/pump to fermenter and aerate. Pitch yeast starter and apply carboy hood with blowoff. **Mash ended up being 152 at start. With heat loss, decided to do direct fire recirc @3/4 pump valve. Sampled recirc, tasted bitter/slightly burnt. (could be roasted grain, it is very mild). Stopped recir, added mashout, which eq'd at 170. Perfect. Added 3/4 gal to wort...looked too low. NEED SIGHTGLASS. 3 hour lag time!This Recipe Has Not Been Rated