Beamish Genuine Irish Stout clone

19.09.2014 Слава Ирландская кухня

Beamish Genuine Irish Stout clone

(5 gallons/19 L, all-grain)

• OG = 1.039
• FG = 1.008
• IBU = 26
• SRM = 40
• ABV = 4.0%

Ingredients

• 5.88 lbs. (2.65 kg) 2-row pale ale malt
• 8.0 oz. (226 g) wheat malt
• 6.0 oz. (170 g) cane sugar
• 4.0 oz. (0.11 kg) crystal malt (60 °L)
• 6.0 oz. (170 g) chocolate malt
• 4.5 oz. (128 g) roasted barley (500 °E)
• 1.5 oz. (43 g) black patent malt (500 °E)
• 3.5 AAU Challenger hops (60 mins)
  (0.5 oz/14 g of 7% alpha acids)
• 3.0 AAU Kent Goldings hops (60 mins)
  (0.6 oz/17 g of 5% alpha acids)
• 1 AAU Hallertau Hersbrucker hops (15 mins)
  (0.25 oz f l g of 4% alpha acids)
• 1 tsp. Irish moss (15 mins)
• Wyeast 1968 (London FSB) or White Labs WLP002 (English Ale) yeast
  (1 qt./1 L yeast starter)
• 0.66 cups corn sugar (for priming)

Step by Step

Mash grains at 149 °F (65 °C) in 9.5 qts. (9.0 L) of mash water. Mash for 60 minutes. Collect 4.0 gallons (~15 L) of wort. Add 2.5 gallons (9.4 L) of water and boil wort for 90 minutes, adding hops at times indicated in recipe. Add sugar and Irish moss for final 15 minutes of boil. Ferment at 70 °F (21°C).

(5 gallons/19 L, extract with grains)

• OG = 1.039
• FG = 1.008
• IBU = 26
• SRM = 40
• ABV = 4.0%

Ingredients

• 0.5 lbs. (0.23 kg) light dried malt extract
• 3.3 lbs. (1.5 kg) light liquid malt extract (late addition)
• 0.5 lb. (0.23 kg) 2-row pale ale malt
• 0.5 lb. (0.23 kg) wheat malt
• 6.0 oz. (170 g) cane sugar
• 4.0 oz. (0.11 kg) crystal malt (60 °E)
• 6.0 oz. (170 g) chocolate malt
• 4.5 oz. (128 g) roasted barley (500 °L)
• 1.5 oz. (43 g) black patent malt (500 °E)
• 3.5 .AAU Challenger hops (60 mins)
  (0.5 oz/14 g of 7% alpha acids)
• 3.0 AAU Kent Goldings hops (60 mins)
  (0.6 oz./17 g of 5% alpha acids)
• 1 AAU Hallertau Hersbrucker hops (15 mins)
  (0.25 oz/17 g of 4% alpha acids)
• 1 tsp. Irish moss
• Wyeast 1968 (London FSB) or White Labs WEP002 (English Ale) yeast
  (1 qt./~1 L yeast starter)
• 0.66 cups corn sugar (for priming)

Step by Step

Place crushed malts in a nylon steep ing bag and steep in 3.0 qts. (2.8 L) of water at 149 °F (65 °C) for 30 minutes. Rinse grains with 1.5 qts. (~1.5 L) of water at 170 °F (66 °C). Add water to make 3 gallons (11 L). stir in dried malt extract and bring to a boil.

Boil for 60 minutes, adding hops at time indicated in ingredient list. Add the liquid malt extract and Irish moss with 15 minutes left in the boil.

Cool brewpot in sink, with the lid on. until the side of the brewpot no longer feels warm. Transfer wort to fermenter and top up to 5 gallons (19 E) with cool water. Aerate wort and pitch yeast. Ferment at 70 °F (21 °C).

Beamish, Beamish подлинный ирландский Стаут, Альфа-кислот