Irish Extra Stout
Brewed for the WHBC vs ACB competition.
Malt | Amount | Percent |
---|---|---|
Maris Otter | 2.6kg | 43% |
Pilsner Malt | 2.6kg | 43% |
Chocolate Rye | 320g | 5% |
Crystal 100 | 200g | 3% |
Crystal 240 | 200g | 3% |
Roasted Barley | 200g | 3% |
Hop | AA% | Amount | Minutes |
---|---|---|---|
Magnum | 12 | 30g | 60 |
Yeast: Wyeast 1007 German Ale
Single infusion mash for 60 minutes @ 66oC.
Ferment at 20oC for 2 weeks, then bottle
Carbonate to 2.4 vols CO2
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