Guinness-type Irish Dry Stout / Steps:
1. 20 l water. Heat to 52 C.
2. Mash in at 52 C, put in X g of calcium carbonate and let temp rise to 67 C during the mash-in (takes about 10-12 min). The Flaked barley goes in uncrushed.
3. Mash for 60 min with temp 67 C.
4. Mash out at 76 C for 10 min, then sparge with 12 l water at 78 C up to 28 l of wort.
5. Rise temp in boiler to 103 C during mash-out. When rolling boil, put in first hops and start timer.
6. Boil for 60 min. When 15 min left, put in Irish Moss and yeast nutritient.
7. Chill down to 20 C. Measure OG (we got 1053)
8. Rack to sanitized vessel.
9. Oxidize wort and add the yeast.
10. Ferment for approx 14 days in 18-19 C until it’s ready (Primary fermentation)
(11. Optional: Rack to another vessel do a secundary fermentation for ca 7 days (We did’nt)).
12. Lower temperature to 1-8 C and keep it there for 24 hrs (cold crash).
13. On bottling day:
14. Pour suger syrup (39 g tablesugar/liter wort) in a new sanitized vessel before racking.
13. Rack it over to the vessel with the sugar syrup. Be sure that syrup mixed well with wort but do not oxygenize.
Measure FG (we got 1018) and calculate ABV.
14. Bottle and let it be bottled for 14 days at 18-206 C.
15. Store in mildly cold place approx 15-16 C for a week.
Note 1: Since we forgot to buy 0,4 kg rosted barley, we changed recipe and exchanged that to 0,2 pale wheat and 0,2 Carafa 1.
Note 2. We ended up with 21 liters of fermentable wort.
Note 3. We did not add any calcium carbonate in this first brew. Wort PH was measured to approx 5,0 (a little to low. should be 5,2-5,5) so we should do it next time..
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