Old Dark, Foreign Stout (All Grain) 23 L [ 6 gals. ]

Old Dark, Foreign Stout
(All Grain) 23 L [ 6 gals. ]

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This Homebrew Recipe was added by Barry Cranston on December 18, 1999 at 17:09:33:
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Brewing Method: All Grain
Yeast: White Lab English, WLP002
Yeast Starter: 1L
Batch Size: 23 L [ 6 gals. ]
Original Gravity: 1.066
Final Gravity: 1.018
Alcohol Content: 7.0 %
Total Grains: 8.695 kg
Color: 40+
Extract Efficiency: 70 %
Hop IBU's: 55
Boiling Time: 90 mins.
Primary Fermentation: 13 days, 20oC
Secondary Fermentation: 12 days, 18oC
Additional Fermentation:

Grain Bill:

7.2 kg pale 2 row (schooner)82.4%
0.25 kg wheat malt 3%
0.5 kg crystal 5.7%
0.3 kg roast malt 3%
0.25 kg roast wheat malt 4.3%
0.125 kg rolled oats 1.6%

Hop Bill:

Perle(pellets), 9.2%, 25g FWH, 25g 90 mins boil
Fuggles(flowers),5.7%, 10g FWH

Mash Schedule:

16L of filtered water for mash, single infusion at 69oC for 90 mins.
24L of filtered water for sparge over 60 mins (maximum temp. at mash surface was 73oC). SG of final runnings was 1.020.
The water is very soft, 3g CaCL was added to the mash water and 3g to the sparge.

Brewers Notes:

This stout keeps well for up to two years or more.It is very easy to drink. It was awarded 3rd place in the NSW State Championships, 1999, in the stout class. Judges stated that it was slightly sweet and could be improved with more hop bitterness.
I am thinking of using British grains and the no sparge method the next time. The "waste" of grain in the no sparge method can be avoided by having a second mash to which the spargings of the "no sparge" mash could be added.