Batch Volume: 22 L

Boil Time: 60 min

Mash Water: 19.53 L

Sparge Water: 9.76 L

Total Water: 29.29 L

Boil Volume: 26.96 L

Pre-Boil Gravity: 1.039

Vitals

Original Gravity: 1.043

Final Gravity: 1.011

IBU (Tinseth): 34

BU/GU: 0.78

Colour: 74.5 EBC 

Mash

Temperature — 66 °C — 60 min

Malts (4.26 kg)

3.3 kg (77.5%) — Pale Ale Golden Promise — Grain — 5 EBC

400 g (9.4%) — Barley, Flaked — Grain — 3.3 EBC

300 g (7%) — Chocolate Malt — Grain — 750 EBC

260 g (6.1%) — Roasted Barley — Grain — 1400 EBC

Hops (85 g)

30 g (17 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 60 min

25 g (8 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 20 min

30 g (8 IBU) — East Kent Goldings (EKG) 4.7% — Boil — 15 min

Miscs

1 items — Whirlfloc — Boil — 15 min

2.5 g — Yeast Nutrients (WLN1000) — Boil — 15 min

Yeast

1 pkg — S-04 74%

Fermentation

Primary — 18 °C — 14 days

Carbonation: 2.4 CO₂-vo

Notes

Alternative Yeast Options – Fermentis SafAle S-04 Or Lallemand Windsor.

Irish Dry Stout is Dark black beer with a dry-roasted character thanks to the use of roasted barley.

The emphasis on coffee-like roasted barley and a moderate degree of roasted malt aromas define much of the character.

Hop bitterness is medium to medium high.

Here Is the Link to Brewfather

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All Grain – 8.5% ABV

Batch Volume: 18 L

Boil Time: 120 min

Mash Water: 23.5 L

Sparge Water: 8.78 L @ 77 °C

Total Water: 32.28 L

Boil Volume: 27 L

Pre-Boil Gravity: 1.066

Vitals

Original Gravity: 1.089

Final Gravity: 1.024

IBU (Tinseth): 64

BU/GU: 0.72

Colour: 74.5 EBC 

Mash

Temperature — 70 °C — 60 min

Malts (6.6 kg)

5.5 kg (79.3%) — Thomas Fawcett Pale Malt, Maris Otter — Grain — 5.9 EBC

350 g (5.1%) — Simpsons Brown Malt — Grain — 515 EBC

250 g (3.6%) — Joe White Maltings Chocolate Malt — Grain — 750 EBC

250 g (3.6%) — Joe White Maltings Crystal — Grain — 142 EBC

250 g (3.6%) — Special B Malt — Grain — 355 EBC

Other (335 g)

335 g (4.8%) — date Syrup — Sugar — 85 EBC

Hops (60 g)

60 g (64 IBU) — Magnum 10.2% — Boil — 60 min

Miscs

200 ml — Bourbon — Bottling

3 items — Orange Peel Zest — Bottling

1 items — Vanilla bean pod — Bottling

Yeast

2 pkg — Mangrove Jack’s M42 New World Strong Ale 76.5%

Fermentation

Primary — 20 °C — 14 days

Carbonation: 2.4 CO₂-vol

On brew day, zest 2-3 oranges & soak with the vanilla bean in the bourbon. Leave to soak, shaking the jar everyday until 24 hours before bottling/kegging. Add the contents of the jar into the fermenter, straining out the vanilla bean & orange peel zest as you do so, stirring slowly to combine with the brew.

Bottle/keg as normal once sediment has settled.

Note: Vanilla essence or extract can be used in place of vanilla pods, we suggest roughly 5-15ml as a starting point.

Here’s the link to this recipe on the Brewfather app.

The post All Grain Recipe Orange Is The New Black Imperial Stout appeared first on Brew Distill Ferment.

Batch Size: 19L
Brewhouse efficiency: 72%
OG: 1.051
FG: 1.013
IBUs: 27
ABV: 5.1%

MALT/GRAIN BILL

2.3kg Maris Otter
900g Munich malt
455g Chocolate malt
455 Victory malt
230g Crystal malt
230g Carafa T3

HOPS & ADDITIONS SCHEDULE

43g Fuggles [5% AA] at 60 minutes
28g Fuggles at flame-out
230–450g coarsely ground roasted coffee, post fermentation (something with rich cocoa notes rather than the fruitier coffees).

YEAST

Fermentis Beer Yeast Safale S-04 11.5

Or

Lallemand Yeast LalBrew Verdant IPA 11g

DIRECTIONS

Mill the grains and mix with 11.8 L of 73°C strike water to reach a mash temperature of 67°C. Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 15.6L and top up as necessary to obtain 23L of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 17°C. Aerate the wort with pure oxygen or filtered air and pitch yeast.

Ferment at 17°C for 14 days. Allow the temperature to free-rise while making your cold-brew coffee addition: place ground coffee (minus 55–85 g) in a sealable container and cover with water, steeping for 2–3 days. At the same time, put the remaining ground coffee in a muslin bag and steep in the beer. Remove the steeped grounds from the beer, then strain the cold-brew and add to taste into the finished beer. Cold crash, then bottle or keg the beer and carbonate to 2.25 volumes of CO2.

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