Second Hand Stout

Name: Second Hand Stout
Prep time: 1 h
Cook time: 1 h
Total time: 170 h
Yield: 19 liters
Cuisine: Beer
Ingredients: 3.1 kg Thomas Fawcett - Maris Otter Pale Ale Malt; 0.9 kg Flaked Barley; 0.35 kg Weyermann - Roasted Barley; 0.25 kg Crisp Malting - Pale Chocolate; 0.1 kg Briess - Black Malt; 0.05 kg Briess - Black Barley; 56 g East Kent Goldings (boil, 60 min); Irish Ale yeast

15B. Irish Stout · 5.0% ABV · 34 IBU · OG 1.050 · FG 1.012 · 42 SRM · 19 L batch · by Lucas

Second Hand Stout is a homebrew Irish Stout recipe.

Full recipe details

Vitals

OG 1.050
FG 1.012
ABV 5.0%
IBU 34
Color 42 SRM
Est. mash pH 5.57
163 cal / 355 mL
16.3 g carbs / 355 mL

Fermentables

3.1 kg — Thomas Fawcett - Maris Otter Pale Ale Malt (3 °L)
0.9 kg — Flaked Barley (2 °L)
0.35 kg — Weyermann - Roasted Barley (432 °L)
0.25 kg — Crisp Malting - Pale Chocolate (220 °L)
0.1 kg — Briess - Black Malt (500 °L)
0.05 kg — Briess - Black Barley (550 °L)

Hops

56 g — East Kent Goldings (5% AA, boil, 60 min)

Yeast

Irish Ale

Water

Source (Montreal): Ca 31, Mg 8, Na 15, Cl 26, SO₄ 22, HCO₃ 0 ppm
Salts: CaCl₂ 12.2 g, Epsom 1.5 g, Baking soda 4 g
Target: Stout / Porter

Mash schedule

Saccharification — 65°C for 60 min

Fermentation

Primary Fermentation — 19°C for 3 days
Diacetyl Rest — 21°C for 4 days

Process

Efficiency: 70%
Boil: 60 min
Boil-off: 2.8 L/hr
Mash thickness: 3.2 L/kg
Batch volume: 19 L

Packaging

Method: keg
Target CO₂: 2 volumes
Priming sugar: corn-sugar
Serving temp: 2°C

Notes

Brewing this on top of Irish Red yeast cake. Using a bunch of left over grains.