Red Head Irish Stout

Source: Joe Hankinson
Recipe added: 10/02/03
Email: minnienjoe@pennswoods.net

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

Specifics

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: --------------------------------------------------

Ingredients:

1 can (3.8 lbs.) Roasted Dark by John Bulls (1/2 lb. of roasted barley grain and a dark extract of any kind will suffice--need roast flavor for stouts)
2 lb. dark DME
1/2 lb. black patent
1/4 lbs. chocolate malt
1/4 wheat (or torrified wheat-- for head retention!!!)
1/4 lb. crystal 90 optional
1 1/4 oz. Cascade (6.6)
1 11gram packet Nottingham (Danstar) brewing yeast

Procedure:

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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