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(34) Saturday, January 27, 2012 Brew Day — NHDS1.2
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Today is the third iteration of my Night Horse Dry Stout with the changes I described earlier.
Original Volume: 6 gallons
Original Gravity: 1.038 SG
Mash: Protein rest for 15 minutes at 120 °F then saccharification rest for 60 minutes at 150 °F.
Boil: 60 minutes
Fermentation: Ferment at 65 °F then do a diacetyl rest.
Serving: Serve at 52–55 °F with 1–1.5 volumes of CO₂.
| Ingredient | Amount |
|---|---|
| Crisp Maris Otter | 78% |
| Flaked Barley | 11% |
| Crisp Roasted Barley | 11% |
| Kent Goldings (6.1% AA) 60 min. | 38 IBU |
| Wyeast 1084 Irish Ale | 149B Cells |
For the Mash
Heat 3 gallons of water to 138 °F. Transfer to the mash tun. The strike temperature should stabilize at 129 °F. Add the crushed grains to the mash. The mash temperature should stabilize at 120 °F. Allow the mash to rest for 15 minutes. Heat 2 gallons of water to boiling. Transfer to the mash tun. The mash should stabilize at 150 °F. Allow the mash to rest for 60 minutes. Batch sparge with 3.5 gallons of 170 °F water.
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