27 lines
622 B
Markdown
27 lines
622 B
Markdown
|
# Baierdorfer Dry Stout
|
||
|
|
This recipe is one of my favourites. But since it's very roasty it's surely not for everyone.
|
||
|
|
|
||
|
|
## Batch size
|
||
|
|
For a 20l batch I use a 24l main pour and 8l for the mash out.
|
||
|
|
|
||
|
|
## Malt
|
||
|
|
- 3kg Wiener Malt
|
||
|
|
- 1kg Barley Flakes
|
||
|
|
- 0.6kg Roasted Barley
|
||
|
|
|
||
|
|
## Mashing
|
||
|
|
- Start to mash at 72°C
|
||
|
|
- Mash 1h at 72°C
|
||
|
|
- Mash out at 75°
|
||
|
|
|
||
|
|
## Hops
|
||
|
|
- 60min 30g Hallertauer 3.7% alpha acid
|
||
|
|
- 30min 30g East Kent 6.3% aplha acid
|
||
|
|
|
||
|
|
## Fermenting
|
||
|
|
Ferment with Nottingham Ale Yeast for 5 to 7 days. After that fill it into a keg with ~24g of sugar.
|
||
|
|
|
||
|
|
## Serving
|
||
|
|
After a few days in a keg you can serve it with a beer engine.
|
||
|
|
|