Brew Day come’th again, this time with a friend to share in the revelry!
I realize that I just finished bottling 70 pints of beer, but the urge to brew another batch was to much to resist. I really wanted a darker style beer on hand also, so I threw together a half-batch (2.5 Gallons /~10 Liters) of an Irish Dry Stout.
Recipe Type: Extract
Yeast: Coopers Ale Yeast
Batch Size (Gallons): 2.5
Estimated Original Gravity: 1.052*
Final Gravity: TBD
Boiling Time (Minutes): 60
Planned Primary Fermentation (# of Days & Temp): 21-28 Days @ 68F
Planned Bottle Conditioning (# of Days & Temp): 7-14 Days @ 68F
Here is the recipe I used for this one:
- 3.3 lbs Dark Liquid Extract
- 4.0 oz Chocolate Malt
- 4.0 oz Crystal Malt
- 2.0 oz Brown Malt
- 1.00 oz UK Brewers Gold Hops (9.5%) @ 60 Minutes (Bittering hops)
- 1.00 oz Williamette (5.50 %) @ 5 Minutes (Aroma)
- 1/2 tsp of Yeast Nutrients @ Cold Break
The malt grains where steeped in 3L of boiling water for 30 minutes at which point another 2.5L of water was added and brought to boil. Heat was removed, LME was added, brought to boil again and added bittering hops. At 5 minutes to finish of the boil I added the aroma hops. Cold break in an ice bath, moved to primary, pitched yeast and nutrients and moved it to the basement.
* I messed up when taking the OG again, but this time was not due to forgetfulness. Instead it was due to the some of the left over specialty grain pulp giving poor readings in the hydrometer. I threw the recipe into the Beer Recipator to get an estimated OG reading, which I will use when I do the final calculations. Its not perfect, nor good practice when brewing, but I hate taking the chance of contaminating my batch. With that said it is also the reason I generally only take an OG and FG reading.
I will post pictures of the evenings work sometime this week!