#24 - 6.5 gal
Prepping a stout for St. Paddy's Day. It won't be an "Irish" dry stout, but rather one that is (hopefully) both semi-sweet and darkly rich. Having never worked with lactose and just read about cold-steeping dark grains, I can only guess.
This brew takes some inspiration from AHA's Triple-X and Chai Milk Stout recipes, with hopes of submitting this to a local competition in March. In the meantime, I'll split the batch and secondary half of it on some whiskey barrel staves from the Old Sugar Distillery -- great local rum and whiskey if you're in the Madison area.
A smoother brew day overall, with one exception: During sparging, one hose came loose and sprayed wort every.where. I can't wait for warmer weather to fine tune my set up, and better prepare the garage for beer making.
- 11 lbs Maris Otter
- 1 lb Chocolate malt
- 0.75 lb Flaked barley
- 0.75 lb Roasted barley (cold steeped)
- 0.5 lb Black malt (cold steeped)
- 0.5 oz Columbus (16.3%, pellet) (60 min)
- 0.5 oz Magnum (14.3%, pellet) (60 min)
- 0.5 oz UK Goldings (5.0%, pellet) (30 min)
- 0.5 lb Lactose powder (15 min)
- 1 t Irish moss (15 min)
- Wyeast 1728 Scottish Ale yeast starter
Target OG: 1.058
Target FG: 1.015
Target ABV: 5.76%
Target IBU: 49
- Cold-steep roasted barley and black malt in 3.5 qts water, 36 hrs before brew day. Strain and add steeping wort to boil 15 min before flame out. Add bag of steeped grain to mash, but remove before mash out. Doing so to help raise the acidity of the mash, but pulling before risk of tannin extraction during mash out.
- Mash in 5 gal @ 152F for 60 min
- Mash out @ 168F for 10 min
- Sparge 4.5 gal for 10 min
- Boil 60 min
- Add steeped wort 15 before end of boil
- Chill to 68F and pitch yeast
- Ferment 66F for 36 hrs, raise to 68F after peak fermentation
- First runnings: 1.069
- Second runnings: 1.028
- Steeped wort: 1.035
- Pre-lactose: 1.055
- OG: 1.058
- Use 50/50 RO and filtered water