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