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Basic Moa Dry Stout #1
A simple stout recipe to start experimenting with. I will sour 3-4% with White Labs WLP677 Lactobacillus Bacteria, pasteurize and then add back to try and get the guiness tang.
| Brewer: | Jonathan Davies | Email: | davies.jh@gmail.com | |||||
| Beer: | Basic Moa Dry Stout #1 | Style: | Irish Dry Stout | |||||
| Type: | Extract w/grain | Size: | 20 liters | |||||
| Color: |
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Bitterness: | 45 IBU | |||||
| OG: | 1.044 | FG: | 1.010 | |||||
| Alcohol: | 4.4% v/v (3.4% w/w) | |||||||
| Grain: | 500g Crystal 40L 500g British black patent |
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| Boil: | minutes | SG 1.088 | 10 liters | |||||
| 2.5kg Muntons Dark Malt Extract | ||||||||
| Hops: | 50g Fuggles (6.9% AA, 60 min.) 45g Fuggles (6.9% AA, 15 min.) |
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| Yeast: | White Labs WLP013 London Ale for main fermentation and WLP677 Lactobacillus Bacteria added to 1 Litre fermented seprately and pasterized and added back prior to bottling. |
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Recipe posted 04/22/08.
