All Malt Stout
This rich dark stout has brings roasted malt aromas and a hint of caramel, with subtle cocoa and toffee flavours. It is rich, full-bodied and satisfying dry finish. Approx 60-80 EBC, 24-34 IBU and 4.3% ABV at 23L.
Yield: 0
Cost: 45
Equipment
- 1 30 litre fermenter
- 1 Large mixing spoon
- 1 5 litre jug
- 1 Cup
Materials
- 1.5 kg Brick Road Hopped Dark Malt
- 1.5 kg Brick Road Dark Malt
- 1-2 pkt Ferments US-05 yeast
Instructions
- Clean and sanitise fermenter, spoon, cup and jug.
- Soften the malt cans in hot water for about 5 minutes.
- Pour 2 litres of boiling water into your 5L jug. Open the cans and pour the contents into the jug.
- Mix the concentrated wort and water well, then pour into your fermenter. Top up with cold quality brewing water to 23L for approx. 4.3% ABV. Vigourously stir the wort with a large spoon to oxygenate it. Ensure the wort temperature is 16-25 degrees Celcius. Gently pour in the cup of yeast slurry and gently stir into the oxygenated wort.
- Seal the fermenter lid and insert airlock. Ideally ferment at 18-24 degrees Celcius for 10 - 14 days.
- After 10-14 days, check the gravity. If the SG remains steady for three days, fermentation is complete. If in doubt, leave a few more days for better results. Keg or bottle your brew.
