Monday, February 13, 2012

Welcome All

WELCOME TO THE SARATOGA ZYMURGIST BLOG!

Upstate New York's Premier Home-Brewing and Wine-Making Shop


St. Patrick’s Day is a little over 30 days away so there is still time to make Irish Stout from the Brewer’s Best Kits. These can also be done in 30 days or less.

Or for the more adventurous, here is Reed's dry stout recipe...

Dry Stout
Final volume: 5.5 gallons
Original gravity: 1.048
Final Gravity: 1.010
Grain Bill:
8.50 Lbs. Maris Otter Pale Ale Malt
1.30 lbs. Carafa Special® III
0.6 lbs. 80°L Crystal MaltMy 
Efficiency: 70%
Hops:
One addition, for 60-minutes, Kent Goldings, 15 AAU. 30 IBU’S
Strike temperature 152°F
Total boil time 60-minutes
Yeast:
1099 Whitbread from Wyeast®, but the 1084 Irish Ale is also an excellent choice

No comments:

Post a Comment