Red Head Irish Stout

Source: Joe Hankinson
Recipe added: 10/02/03

You're gonna love it, if you love Irish stouts!!!!!!!!!!


Recipe type: Partial Mash
Batch Size: 5 U.S. gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 1 hour
Primary Fermentation: 7 days
Secondary Fermentation: --------------------------------------------------
Additional Fermentation: --------------------------------------------------



Add 2 gallons of cold water to brew pot,crack grains and mash at 155 degrees for 35 minutes. Sparge w/ 1/2 gallon boiling water. Discard spent grains, and bring to a boil. Add your can of liquid extract, the dry malt(save 1 cup for priming), and 3/4 oz. of hops. Boil for one hour. Add remaining 1/2 oz. of cascade 5 minutes before ending boiling cycle. Place in primary fermenter, add about three gallons of cold water to fermenter, and pitch yeast when wort has cooled below 78 degrees. A starter is recommended for your yeast. At bottling time, simply boil 2 cups water and dissolve 1 cup Dark DME. Mix well and enjoy. VERY DARK, nicely balanced hop presence, and smooth--- look for the gorgeous red head two weeks later when you pop the top!!!
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