I just noticed a mistake in one of the recipes in my book "Stout!" The quantities for black and amber malt were the wrong way around.
This is the corrected recipe:
1849 Barclay Perkins Imperial Brown Stout | ||
pale malt | 16.00 lb | 63.37% |
brown malt | 6.25 lb | 24.75% |
black malt | 0.75 lb | 2.97% |
amber malt | 2.25 lb | 8.91% |
Goldings 90 min | 7.50 oz | |
Goldings 60 min | 7.50 oz | |
Goldings 30 min | 7.50 oz | |
Goldings dry hops | 1.50 oz | |
OG | 1105 | |
FG | 1031 | |
ABV | 9.79 | |
Apparent attenuation | 70.48% | |
IBU | 176 | |
SRM | 41 | |
Mash at | 153º F | |
Sparge at | 170º F | |
Boil time | 90 minutes | |
pitching temp | 56º F | |
Yeast | Wyeast 1099 Whitbread Ale |
This is the book in which the recipe appears. Get your copy now!
1 comment:
I wonder if anyone made this with the pre-correction amounts and how it came out?
Post a Comment