Dry Irish Stout
ABV: ___%    ___ Calories
Guiness knock off
September 2, 2023
    Mash
    Sep 2 - 9:00
  1. Strike Water
    1. Fill kettle with 6.5 gallons
    2. Add water salts
      1. 4 g Calcim Chloride
      2. 3 g Baking Soda NaHCO3
      3. 2 g Gypsum CaSO4
      4. 1 g Epsom Salt MgSO4
    3. Check pH - should be around 6.8
    4. Heat to 160 degrees, remove heat
  2. Mash In
    1. Grain Bill (double crushed)
      1. 6 lbs English Maris Otter
      2. 2 lbs Flaked Barley
      3. 1 lb English Roasted Barely
    2. Stir in grist and remove doughballs
  3. Mash
    1. Insulate and hold for 60 minutes @ 152 +/- 2 degrees (Saccharification rest)
    2. Check pH - adjust to 5.4
  4. Mash Out
    1. 170 degrees for 10 minutes
  5. Remove grain bag and drain
    6. Boil
    Sep 2 - 10:30
  6. Bring wort to rolling boil
  7. Start timer for 60 minutes
    1. 1.5 oz Cluster @ 60 minutes
    2. Add chiller @ 15 min
    3. Add Whirlflock @ 15 min
  8. Chill to 90-95 degrees asap
    11-30--0001
    9. Ferment
    Sep 2 - 12:00
  9. Transfer to Reactor fermentor
    1. Stabilize temp around 90 degrees
  10. Take sample for OG - target = 1.042
    11-30--0001
  11. Oxygenate
  12. Pitch Yeast
    1. Lutra Kveik
  13. Hold temp 80+ for 2 week(s)
    11-30--0001
  14. Cold crash almost to freeze
    09-11-2023
    15. Package
    Sep 13
  15. Check final gravity FG
  16. Transfer to keg
    09-13-2023
    1. Pressure 10-12 PSI for 2+ weeks
    17. Results
    Sep 21
Notes:
https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XKG8NH9
https://cdn.shopify.com/s/files/1/2785/6868/t/3/assets/AG-DryIrishStout-1526680983525.pdf?356620686622634481