Bugalugs Dark Ale

Grainfather - Amber / Stout recipes

A robust dark ale with a complex malt backbone

20 Litre Batch
Grainfather – All Grain
Est. ABV: 5.2%
Est. IBU’s: 30
Est. SG: 1.048
Est. FG: 1.010

MALTS FOR THE MASH:
3.1 kg Ale
1 kg Dark Munich
300g CaraRed
100g Special B
100g Carafa Special 3
Add 15.5 litres of water to your Grainfather and insert inner basket, heat to 71°C. Add grain and stir well. Set temperature to 66°C, attach recirculation arm and recirculate for 60mins. Raise to 75°C and rest for 20 minutes. Raise basket and sparge with 13 litres of 75°C water to make a pre-boil volume of approximately 26 litres.

HOPS FOR THE BOIL (60 minute total):
20g Motueka (7.5% AA) (60min boil)
20g Cascade (6.8% AA), and 20g Motueka (7.5% AA) (20min boil)
1tsp Irish Moss/Whirlfloc (10min boil)
20g Cascade (6.8% AA), and 20g Motueka (7.5% AA) (1min boil)

FERMENTATION:
Attach counter-flow chiller and chill wort. Pump to fermenter and aerate well. Start fermentation as close as possible to 21°C, preferably with Wyeast 1275 Thames Valley Ale, Safale S-04, or Mangrove Jack’s M36 Liberty Bell Ale yeast. On the 5th day of fermentation dry hop with 20g Cascade hops for 5 days.

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Mead

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