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!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s