Storey Stout ( cold steeped ) - Sometime In The Summer

 

Ingredients in Mash

9 lbs. Crisp Maris Otter

2 lbs. Flaked Oats

Cold Steeped one or two days before brew day.

Use 1 gallon of RO water tossed in the fridge for 2 days in a pot.

Strain into the boil the last 10 min. Do not sparge if you can help it. You may have too

much in the boil and sparging may dilute the mixture. Play it by ear. If it turns to a cake like mixture, add a bit of sparge water to loosen it up.

                                              GETTING THAT GUINNESS TWANG

To get it I have to add some lactic acid to my keg. Seems to me that adding a small amount,

say, .5 ml. Shake it and sample. Go to 1 ml, shake and sample and so on. I read do not go over 3 ml, it will be too sour.

8.8 ozs. ( .55 lbs. ) CaraFa Special III

6 ozs. Black Malt

6 ozs. Roast Barley

6 ozs. Choc Malt 

57.5 grams EKG at 60 minutes

O.G. - 1.045

F.G. -

% -

SRM - 38.7

BU - 40.6

MASH ( maris otter and flaked oats only )

Gyp - 1 gram

CC - 2.1 grams

Eps - 1.4 grams

Lactic Acid - 2.2 ml

BOIL

Gyp - 1 gram

CI - 2 grams

Eps - 1.3 grams

SPARGE

Lactic Acid - .2 ml

MASH VOLUME - 5.25 gallons

SPARGE VOLUME - 5 gallons

I am going to make 2 batches of this. I can make this in June as I think we are not busy then.

I have enough Maris Otter for one batch, but not a second one.