The following beer recipe is featured in the September/October 2016 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Sean Torres, Patrick Wade, and Philip Gardner of Staten Island, NY and members of Pour Standards - Richmond County Brew Society won a gold medal in Category #14: Stout during the 2016 National Homebrew Competition Final Round in Baltimore, MD. The team's Irish stout was chosen as the best among 278 entries in the category.
The following beer recipe is featured in the September/October 2016 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Sean Torres, Patrick Wade, and Philip Gardner of Staten Island, NY and members of Pour Standards - Richmond County Brew Society won a gold medal in Category #14: Stout during the 2016 National Homebrew Competition Final Round in Baltimore, MD. The team's Irish stout was chosen as the best among 278 entries in the category.
Ingredients:
- 10.5 lb (4.76 kg) Maris Otter pale malt
- 4 lb (1.81 kg) flaked barley
- 2 lb (0.9 kg) roasted barley
- 8 oz (227 g) chocolate malt
- 1 lb (0.45 kg) rice hulls
- 1 oz (28 g) East Kent Golding pellets (60 min)
- 1 oz (28 g) East Kent Golding pellets (30 min)
- 2 packs Danstar Nottingham dry ale yeast
- 1 tablet Whirlfloc
Specifications:
Yield: 11 gallons ( 41.64 L)
Original Gravity: 1.046
Final Gravity: 1.012
ABV: 4.40%
Directions:
Mash at 148° F (64° C) for 60 minutes. 60 minute boil. Primary Fermentation: 15 days at 64° F (18° C) Secondary Fermentation: 2 days at 36° F (2° C)
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