Brewed in Brew Zone at Marchfest 2020. Grain crush looked very coarse but didn’t inspect closely until had mashed in and wet the grains, so it was hard to tell exactly how bad it was. But efficiency was unusually poor. OG came out at 1.040 instead of target 1.043. (I had measured it at 1.051 but that was a false reading obtained from the bottom of the boil kettle after transferring the out wort. Then added 2 litres water to dilute – not a great move in hindsight). So I think I’m looking at ending up less than 4% ABV. Effect of lower gravity on bitterness will be to increase IBUs. Could end up more bitter than desirable.
Style Information
Name:
Dry Stout
Recipe Type:
All Grain
Grains & Extracts
| Name | Amount | Notes |
|---|---|---|
| Maris Otter Malt | 3.4 kg | |
| Flaked Barley | 1.3 kg | |
| Roasted Barley | 0.6 kg |
Hops
| Name | Amount | Alpha Acid % | AAU | Time | Notes |
|---|---|---|---|---|---|
| East Kent Golding | 0.12093 kg | 4.5% | 0.544185 | 30 |
Adjuncts
| Name | Type | Use | Amount | Time | Notes |
|---|---|---|---|---|---|
| Lactic Acid | Other | Secondary | 0 kg | 0 |
Yeasts
| Name | Amount | Notes |
|---|---|---|
| nottingham |
Mash Steps
| Name | Step Type | Step Time | Temperature |
|---|---|---|---|
| Saccharification Rest | Infusion | 45 | 67 C |
Boil
Amount:
27.3 liters
Water Description:
Time:
30 minutes
Target Batch Size:
26 liters
Profile
Estimated OG:
1.043
Estimated FG:
1.011
Estimated ABV:
4.18%
Actual OG:
1.040
Actual FG:
1.011
Actual ABV:
3.79%
