Irish Stout Recipe - Rackarns Stout

Recipe Info

Recipe Image

Rackarns Stout

by on
All Grain
24 Liter(s)
29 Liter(s)
60 min
90%
Irish Dry Stout Water from tap: pH 8,2 Mash pH should be 5,2-5,6 Heat 18 L of water to 72 °C and stir in crushed pale ale grains, flaked barley and half of the chocolate and rosted malt. Malt for 20 min and measure pH. If higher than 5,6 pitch the rest of the rosted malts and mash in on top. Mash for 40 min moore. Mash 66 °C for totally 60 minutes. Mash out for 10 min at 76 °C. Sparge with 16L 77 °C water. Boil wort for 60 minutes, adding hops with 60 minutes left in boil. Cool wort to 19 °C and transfer to fermenter. Aerate wort and pitch yeast. Ferment at 18-19°C intil fermentation is complete (aprox 10 days). Guiness Tang: After 7 days of fermentation, rack 620 ml of wort over to a e-flask. Add 30ml of spraymalt. Bring to a boil and add 2ml of yeast nutrition. Boil for 2 minutes. Let it chill down to 20 C. Add 2 capsules of probiotika (probi mage) lactobacillus. Let it ferment intil its time (at least 4 days) for bottling. Heat the solution up to 80 C on bottling day. Let it chill to 20 C. Add the solution to the wort together with sugar syrup. Alternative: On botteling day: Rack a new sanitized bucket - pitch 4ml of lactic acid (80%) together with sugar syrup. If beer is kegged, consider pushing with a nitrogen blend. BREWING Equipment: Bulldog Master Brewer & Sparger SET 0: 72 C, Heat water to 72 C before programming as instructed below SET 1: 66 C, 10 minutes (mash in), 2200W SET 2: 66 C, 20 minutes (mash), 1800W: measure pH SET 3: 66 C, 40 minutes (mashing), 1800W: pitch rest of rosted malt (if pH > 6) If mash pH is between 5,2-5,6 pitch the rest of rosted malts 5 min before mash out SET 4: 77 C, 10 minutes (mash out), 2200W SET 5: 94 C, 20 minutes, (sparging), 2200W, 15 liters 78 C slowly 15-20 min up to 28 l of wort. Here you can let the brewer be shut off and ”start again” when the sparging is finished. SET (1) 5: 105 C, 60 min (Rolling boil) : #1 Hops (60 min) Remember yeast nutricient at 15 min! Chill down to 19 C.

This recipe was cloned from WIDS Wittja Irish Dry Stout.

Fermentables

22% - Flaked Barley - US
1
32
2
Mash
67% - Pale Ale - DE
3
39
2
Mash
3% - Chocolate - UK
0.15
34
380
Mash
8% - Roasted Barley - UK
0.35
29
430
Mash

Hops

East Kent Goldings
50
Pellet
Boil
60 min(s)
5.5
28.7

Yeast

Wyeast Irish Ale 1084
62%

Other Stuff

Calcium Carbonate
10
g
Mash
Lactic Acid
4
ml
Secondary
Fermax Yeast Nutrient
10
g
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

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Recipe Facts

Rackarns Stout
Irish Stout
  • 24.00 Gallons Liters Batch Size
  • 29.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.051 OG
  • 1.020 FG
  • 28.7 IBU (tinseth) Bitterness
  • 0.56 BG:GU
  • 29.3° SRM Color
  • 90% Efficiency
  • 4.1% ABV Alcohol
  • 175 per 12oz Calories
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