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Hi, I'm Mark on behalf of Expert Village. In this segment, we are going to go over the
recipe that we are going to use for our brew session today. For all of my recipes, I will
be using liquid malt extract instead of dry malt extract. If you'd like to use dry malt
extract, you can use twenty-five percent less. I will also be using whole hops instead of
pellet hops. If you'd like to use pellet hops, you can also reduce the amount of hops you
are using by twenty-five percent. Finally, all of our boils will be going for sixty minutes.
For our dry stout, today we are going to be adding six pounds of liquid dark extract.
We are going to add 1.5 pounds of roasted barley, one pound of flake barley, and .25
pounds of black patent malt. We are also going to add (for hops) two ounces of East Kent
Goldings at 5.3 percent alpha acids (AA) at sixty minutes which is basically the beginning
of your boil. We are also going to add one teaspoon of Irish Moss with fifteen minutes
left which will help with our protein coagulation. For the stout, I'm going to give you three
choices of yeast. If you want a very clean stout, you can go with the Safale US-05. However,
I'm going to recommend going with the Safale 04 which is an English strain which will come
out nice and clean with a slight fruity profile. Or finally, if you want to go with something
very characteristic of the Irish-style you can go for the Wyeast 1084 Irish Ale Yeast.