stout base 26 litres All Grain
1.050~OG→1.011~FG→5.1%ABV 35 IBU 40.8°L SRM
Yeasts 5 grams Gervin Ale 5 grams Fermentables 6.26 kilograms Maris Otter 34ppg, 2°L 5 kilograms 80% Barley (Roasted) 27ppg, 500°L 0.5 kilograms 8% Crystal 80L 34ppg, 2°L 0.4 kilograms 6% Chocolate 28ppg, 350°L 0.36 kilograms 6% Hops 70 grams Goldings (Kent) 6%, Pellet 70 grams 100% Miscellaneous	Boil 1 hour, 29.64 litres Goldings (Kent) hops 6%, Pellet 70 grams 60 minutes (+0) Add wort chiller 15 minutes (+45) Ferment 14 days @ 17°C

5 Stouts:

B7.1	B7.2	B7.3	B7.4	B7.5
Sweet Stout	oatmeal Stout	Irish Stout	Foreign Stout	Imperial Stout

Gervin Ale Yeast

re-hydrated 15g in 100ml water with 2.5g sugar

Cooled wort, and get active before pitching.

Imperial Stout

5 L of the first runnings of mash.

1.040 at 60c = 1.056 pre boil

add 20g 6.1% Uk goldings

Milk/Sweet Stout 5L

Added 50g lactose – boiled in 200g wort

Irish Stout

200g uncrushed malted Maris otter in ~400g wort. Leave for 2 days. will boil once soured

partial mash on stove, sparged and boiled

• 200g Flaked Barley
• 200g Maris Otter

 

Oatmeal Stout

Partial Mash:

• 40g Pale chocolate
• 160g mid toasted grain
• 200g Rolled Oats
• 200 Maris Otter

 

Base Stout

Fermented in 1L carafe

 

 

 

27 feb
All pretty much finished accept Russian