Brewing Notes, Dry Stout #1 (mon 28jan)

6 lbs. Northern Brewer Gold LME
1 lb. Roasted Barley
.9 oz. Columbus Hops (12.3% AA)


Same process as normal. Plus water salt and irish moss.

Steeped 1 # of roasted barley in 1 gallon of ~ 150F water with ~ 1tsp of calcium carbonate added to balance the acidity of the grains.

Boiled 75 minutes total, additions:

(60 min) : .9 oz Columbus hops (a little higher IBU when using calculator, but I figure since I'm doing a partial boil and adding my extract at the beginning, I will be getting less than ideal extraction, so this combined with whatever hops oils/acids that are left in the cake from the previous batch will get me around target IBU of 42)

(15 min): rehydrated Irish Moss, 2-2.5 dry tsp. worth. Decided to try this as a clarifier for first time.

Repitched directly onto Wyeast 1084 Irish Ale yeast cake from Oatmeal Stout after wiping most of the crud ring off with a Star-san soaked napkin.

Aerated with a heavy hard pour of water and stirring vigorously for about 3 minutes with a slotted spoon.

Original Gravity ~ 1.041

With 3 gallons of cold water and approximately 2.5 gallons of hot wort (cooled in ice bath for 30 minutes), combined temp after mixing was right at 65 F which was great. Hopefully the cold then warm water didn't shock the little yeasties too bad.