Stout

Classification: stout, Irish stout, dry stout, partial-mash

Source: Scott Bukofsky (scott.bukofsky@yale.edu), HBD #1906, 12/11/95

I have a stout that finished with a higher final gravity than I expected.

Ingredients:

3 lb Schreier two-row
1 lb Aromatic Malt
1/2 lb roasted barley
1/2 lb black patent
1/4 lb flaked barley
3.5 lb M&F dark DME
1 oz Bullion hops 60 min
1 oz Willamette 30 min
Wyeast Irish

Procedure:

Mashed grains at 155 deg. O.G. 1.063 I pitched a very active starter, and had visible fermentation within 3 hours. The next morning, the fermentation was furious, and my fermometer read 75 deg. Concerned that the temp was too high, I draped some wet towels over the carboy. The next day the temp was 64 degreres, and the yeast looked pretty sluggish. After the 3rd day, all activity stopped, I racked to secondary with a gravity of 1.017.

Specifics:

O.G.: 1063
F.G.: 1017