Gregory Harts public house Irish stout ale

Source: Gregory Hart
Recipe added: 05/10/97
Email: nadro@prodigy.net

This stout is very full bodied and drinkable. Appears slightly sweet after primary fermentation but balances nicely with age. The addition of flaked barley gives this stout a great head. Enjoy!!!

Specifics

Recipe type: Extract
Batch Size: 5 gal
Starting Gravity: 1055
Finishing Gravity: 1014
Time in Boil: 1 hr.
Primary Fermentation: room temp. 7 days
Secondary Fermentation: 2 weeks
Additional Fermentation: n/a

Ingredients:

2 4 lb cans of mount mollick lite irish malt extract
2/3 lb roasted barley
1/2 lb crystal malt
1/3 lb choclate malt
north down hops 10 hbu (for the boil)
1/2 lb flaked barley
1/2 oz. north down hops (finishing)
wyeast irish ale yeast

Procedure:

Bring 1 1/2 gallons of water to 160 degrees. Turn off heat and steep grains for 30 minutes. Crystal - choclate malts flaked barley and roasted barley. Put grains in grain bags. After steep remove grain bags and bring to boil. Add malt extract. After boil obtained and hot break commensed add boiling hops. Ten minutes before end of boil add finishing hops. After completion of 60 minute boil add 1 gal of cold water into brew pot and submerse brew pot into a ice water bath for rapid cooling of wort. When wort temperature is 70 degrees put in primary fermenter and top off with 5 1/2 gallons of water and pitch yeast.

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