T15: Harp Stout 
All Grain Recipe
Submitted By: andycr (Shared)
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| Brewer: Andrew | |
| Batch Size: 2.50 gal | Style: Dry Stout (13A) |
| Boil Size: 2.95 gal | Style Guide: BJCP 2008 |
| Color: 36.9 SRM | Equipment: 2.5 Gallon BIAB - No Strain |
| Bitterness: 29.6 IBUs | Boil 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 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
12 |
| 1.0 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.This Recipe Has Not Been Rated
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