Codename : Westfort Irish Stouthorpe

After all the stouts I have brewed, it was about time to do a regular Irish Stout.

Ingredients

• 1 lbs 5 oz Maris Otter malt
• 2.2 oz Roasted barley (488L)
• 2 oz Torrified wheat
• 1.5 oz Chocolate malt (325L)
• 1 oz Crystal malt (67L)
• 0.10 oz Cascade hops at 60 minutes
• 0.20 oz East Kent Golding hops at 15 minutes
• ¼ tsp Irish Moss (optional) at 15 minutes
• 0.20 oz East Kent Golding hops at 10 minutes
• 0.20 oz Fuggle hops at 5 minutes
• 0.20 oz Fuggle hops at 0 minutes
• 4 ml Nottingham Ale yeast

Vital Stats

Anticipated ABV : 4.2%
Anticipated IBU : 35
Anticipated SRM : 33
Target OG : 1.042
Pre-boil SG : 1.028
Target FG : 1,010
Brewhouse (in)efficiency : 67%

Brew Day

•  Prepare 7.4L strike water, 159F. 
• Add the milled grains to the bag. Double check you included all the ingredients,
• Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152 F.
• Calibrate the sonic screwdriver.
• Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
• Bring up to a boil, 212F, set the timer for 60 minutes. Add hops, cocoa and Irish Moss as prescribed above.
• Sanitise everything required for fermentation.
• Cool to room temp, an ice-bath or a snowbank work effectively.
• Prepare yeast mixture.
• Add wort to the jug. Pitch yeast.
• Store in a cool place for primary fermentation for 7-14 days.

Bottling Day

• Sanitise everything required for bottling.
• Transfer from carboy to bottling pot.
• Prepare 24g corn sugar with enough hot water to dissolve it. Add to pot.
• Bottle.
• Preferably conduct bottle conditioning for at least 6 weeks. You can crack one open early, but you might be disappointed. You have been warned.

Brew Notes

• Requisite gravity achieved

Brew day : 7-Nov-2022
Bottling day : 14-Nov-2022