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rixie bixie irish stout
Dry Stout • Extract • 5.33 gal
rix iebixie
January 2, 2002 pm 04:43pm
0.0/5.0 0 ratings
Ingredients (Extract, 5.33 gal)
- .25 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- .5 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .25 lbs
British Black Patent
British Black Patent
Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.
- 3.5 lbs
Dark; John Bull
Dark; John Bull
Colored using roasted malt to give a rich mocha flavor and aroma bringing individuality to mild, porter, and stout brews.
- 1.5 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 2 oz
Fuggle - 5.0 AA% pellets; boiled 60 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 1/2 tsp
irish moss - (omitted from calculations)
irish moss
- 1.25 lb
Lt DME(priming), CUPS - (omitted from calculations)
Lt DME(priming), CUPS
-
Imperial Yeast A09 Pub
Imperial Yeast A09 Pub
Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Notes
steep cracked grains in 2 gallons water at 152 degrees 30 minutes, sparge with 2 qts at 165 degrees. bring boil to 3 gallons after adding extracts. bring cooled wort to 5 1/3 gallons before pitching yeast.
Style (BJCP)
Category: 13 - Stout
Subcategory: A - Dry Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.041 | 1.036 - 1.050 |  |
| Terminal Gravity: | 1.011 | 1.007 - 1.011 | |
| Color: | 52.5 SRM | 25 - 40 | |
| Alcohol: | 4.0% ABV | 4% - 5% | |
| Bitterness: | 42.3 IBU | 30 - 45 | |
Discussion
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