Dublin Stout

(Guiness Clone)

( Dud recipe - use original )

Started: 14 Jul 98

Bottled: 29 Jul 98

Ingredients

1.5 Kg can My Brew Dublin Stout

Chocolate Malt 50 gms

1 Kg Half Light/Half Dark Dry Malt Extract

Method

Bring Choc malt to boil in 1L water

Turn off heat - stand for 20 mins

Strain into fermenter

Add other ingredients

Facts and Figures

FG target: 1.018  

OG: 1.042  

FG reached: 1.018 

22 Litres

Analysis

Dry malt extract clumped in hot water - mix with cold next time.

First attempt at fermenting over winter with heater pad underneath.

Temp around 24 - 26 throughout extra long fermentation period.

Not as strongly flavoured as previous Dublin - a little watery.

Needs more chocolate malt and/or less water next time?