Celtic Cross Stout (All Grain) 5 gal.U.S

Celtic Cross Stout
(All Grain) 5 gal.U.S

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This Homebrew Recipe was added by beergroupie on July 06, 1997 at 16:16:44:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Yeast Lab A02 Irish ale
Yeast Starter: 1 quart
Batch Size: 5 gal.U.S
Original Gravity: 1.060
Final Gravity: 1.014
Alcohol Content: 4.6 %
Total Grains: 13.5 U.S.
Color: damned dark
Extract Efficiency: %
Hop IBU's:
Boiling Time: 60 min.
Primary Fermentation: 5 days 67 deg.
Secondary Fermentation: 14 days 60 deg.
Additional Fermentation: 14 days in corney kegs at 40 deg.

Grain Bill:

9# English Pale malt 3#roasted barley (unmalted) 1/4 #English Crystal malt(130L) 1/2# Black Patent malt 1/2#flaked Barley

Hop Bill:

1.5 oz.Chinook hops(13.1%AA for 60 min.) 1.5 oz.Kent Goldings(5.0% AA for 15 min) 0.5 oz.Kent Goldings(5.0AA for 1 min.) 1 tsp. Irish Moss (last 15 min.) All hops are whole flower

Mash Schedule:

Single infusion mash at 152F.deg.for 60 min.Mash out at 168F.deg.

Brewers Notes:

The water I use is the store bought Artesian water I always add 3 tsp Burton water salts as this water is pretty soft. I have made this easy to make recipe 4 times and have always been well pleased with the results. One batch was made with a starter from SN Stout and it had a very different character than with yeastlab A02.(slightly sweeter finish but still plenty dry for the irish palate.Enjoy!