Imbolg Dry Stout

Back in Boulder in ’96, I wrote down a few recipes from Irish Mike’s brew book. This was one of them. I write it here for our ease of reference.

  • 8 lbs. English 2 row
  • 1 lbs. roasted barley
  • 1/4 lb. black patent
  • 1 lb. flaked barley
  • 12.6 AAU’s Fuggles
  • Irish ale yeast
  • O.G.= 1.046

Mash Notes

  • 2 hour saccrification at 152 F
  • 90 minute boil

Brew Notes

  • evaluation 2 thumbs up!

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