Balcony Black

Source: Mike Leslie
Recipe added: 01/24/99
Email: jakeith@attcanada.com

Admittedly, Thames Valley Yeast is not standard for Irish Stout. It did, however, do an exceptional job in bringing out the flavour of the raw and roasted barley. I would recommend trying it. The only reason I did is because I popped the wrong package of yeast. This recipe is a very close rendition of the Guiness Clone v.3 on Cat's Meow. I like the Chinook hops better than Goldings for bittering.

Specifics

Recipe type: All Grain
Batch Size: 6 US gallons
Starting Gravity: 1.042
Finishing Gravity: 1.010
Time in Boil: 60 min
Primary Fermentation: 7 days at 67 F
Secondary Fermentation: 10 days at 62 F
Additional Fermentation: none

Ingredients:

7.5 lbs. Gambrius BC pale malt
0.5 lbs. Lager malt
2.0 lbs. Flaked barley
1.5 lbs. Roasted barley
0.6 oz. Chinook 11.6% AA
0.5 oz. Goldings 5.1% AA
2 grams of gypsum
5 grams of chalk
(Vancouver water is extremely soft but acidic rainwater from Cedar forests. Just make Dublin water out of yours)
Wyeast Thames Valley Yeast in 1 pint starter

Procedure:

4 gallons of water in mash Mash at 152 F for 70 min Sparge until runoff is 1.010 (could go lower) Bring to boil and add hops Boil for 60 minutes Dilute to 1.040 if necessary and save remainder for souring Chill and Pitch yeast at 70 F

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