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!
I wonder if anyone made this with the pre-correction amounts and how it came out?
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