This is the third time Bongos has brewed this particular stout, using different varieties of yeast each time. His second batch was a true "home" brew as it used hops grown in his own garden! The stout is silky smooth on the palette due to the porridge oats and finishes with some decadent chocolate undertones.
Final Volume: 22.5 Litres
OG: (1.059 for this brew)
Particular Peter's Stout by John Morris
This is my 4th time brewing this, its easy enough and doesn't require secondary fermentation. I bought it from here.
70% - 3.5kg Maris Otter Malt
20% - 1kg Flaked Barley
6% - 300g Roasted Barley 300g
4% - 200g Chocolate
I filled my HLT with 20 litres of filtered water and set temperature to 75c.
Filled the mash tun with 13 litres of water and mashed in the grain.
Mashed at 65c for 60 mins.
Added 7 litres of water for 15 mins.
Heated 14 litres to 80 degrees in the HLT.
Transfered the wort to the boiler using a pump.
Added 14 litres of water to the mash tun at 80c for 15 mins.
Transferred the wort to the boiler.
Boiled for 60 mins adding hops at 60 mins and 0 mins.
With 10 mins to go I added 5g of Irish Moss and put in my copper wort chiller.
Cooled to 20c, transferred to the fermenter, pitched the yeast.
OG = 1.048
Fermented at 20c in my fermentation chamber.
Alchol = 4.73%
Bottled with 1 teaspoon of sugar.
Conditioned at 20c for at least 2 weeks.