Tompopo Brewhouse & Winery
Irish Stout : fifth batch of 2009
6 lbs Munton's Plain Dark malt extract
1/2 lb 80L crystal malt
1/2 lb 120L crystal malt
1/2 lb roasted barley
1/4 lb chocolate malt
1/4 lb Black Patent
1 oz Columbus hop pellets 14.2%
1 oz Styrian Goldings hop pellets 3.4%
1056 American Ale liquid yeast from Wyeast
Original Specific Gravity: 1.052
Brewed on the morning of September 20, 2009.
Brought 2 1/2 gallons of water to a boil, dropped in the crystal malt and let it steep for five minutes.
Turned down the heat and stirred in 6 lbs plain dark malt extract. Returned the crystal malt to the wort, added the chocolate malt and black patent, as well as the Columbus hops. Boiled for 35 minutes.
Put the wort chiller in the pot, boiled for 15 minutes.
Removed the bag of crystal malt & drained, removed the bag of chocolate malt and black patent & drained; removed the bag of Columbus hops & drained.
Added Styrian Goldings hops and boiled for 3 mins. Turned off heat. Connected wort chiller to faucet and ran water through it until the pot was cool to the touch.
Filled carboy with 2 1/2 gallons of water.
Removed the bag of Colombian hops & drained. Removed the wort chiller.
Added liquid yeast to carboy. Poured wort into carboy. Cleaned carboy & inserted fermentation lock into neck of bottle.
Cleaned up mess.
Removed fermentation lock from neck of bottle & replaced with blow-off tube.
© 2009 Dave Okonski
