Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Heat 6.0 gallons of brew water to 165°F (74°C). This accounts for grain absorption and yield; aim for a mash temperature of 152°F (67°C). Add 1 tsp gypsum to the mash water if adjusting mineral profile.

Heat Mash Water

Stir in the crushed Maris Otter, flaked oats, caramel/crystal 80L, chocolate malt, roasted barley, and black patent malt into the mash tun. Ensure there are no dry clumps. Target mash temperature: 152°F (67°C). Hold for 60 minutes.

Add Grains

After 45 minutes, check starch conversion with iodine; if positive, continue to full 60-minute rest. Maintain mash temperature within ±2°F (±1°C).

Mash Rest

Raise mash temperature to 170°F (77°C) by adding 1.0 quart of 200°F (93°C) water or direct heat; hold 10 minutes to improve wort flow for lautering.

Mash Out

Recirculate first runnings until clear, then vorlauf into the kettle. Sparge with ~3.5 gallons of water at 170°F (77°C) until you collect ~6.5–7.0 gallons of pre-boil wort. Avoid over-sparging to prevent extracting excessive astringency from roasted grains.

Sparge

Bring wort to a vigorous boil. Watch for boil overs.

Bring to Boil

Boil for 60 minutes total. At 60 minutes (start of boil) add Magnum hops (1.0 oz) for bittering. At 10 minutes left add East Kent Goldings (0.5 oz) and Irish Moss (1 tsp) if using. At flameout, chill wort promptly.

Boil Schedule

Add lactose (1.0 lb) with 10 minutes remaining in the boil so it dissolves and sanitizes. Lactose is unfermentable and will add perceived sweetness and body.

Lactose Addition

Immediately chill wort to 68°F (20°C) using an immersion wort chiller or plate chiller. Minimize time in the danger zone to avoid contamination and DMS formation.

Cool Wort

Transfer chilled wort to a sanitized fermenter and top up with water if necessary to reach ~5.5 gallons. Take a pre-pitch gravity reading (expected OG ~1.076–1.082). Aerate vigorously for 2–3 minutes or oxygenate to ~8–10 ppm dissolved oxygen, then pitch the yeast (one pack or hydrated starter). Add yeast nutrient as indicated.

Aerate & Pitch Yeast

Ferment at 66–68°F (19–20°C) for 7–10 days or until active fermentation slows and gravity is falling. Aim for attenuation consistent with yeast strain; final gravity expected ~1.018–1.020 giving ABV ≈ 7.5–8.0%.

Primary Fermentation

Optional: Rack to secondary for 7–14 days to clear and mellow if desired. Temperature can be reduced to 60–65°F (15–18°C) to help clearing. If not using secondary, extend primary to 2–3 weeks to allow clearing.

Secondary / Conditioning

Bottle or keg when final gravity is stable. If bottling, prime to ~2.2 volumes CO2 (use ~4.5 oz corn sugar for 5 gallons) and condition at 68°F for 2 weeks. If kegging, force carbonate to ~2.2 volumes CO2 and serve at 38–42°F on stout faucet or standard faucet with appropriate gas settings.

Carbonation & Packaging

Pour gently to retain some head and emphasize creamy mouthfeel. Serve in a 16 oz glass at 50–55°F (10–13°C) for best flavor. Expect a full-bodied, roasty, chocolate/coffee character with sweet lactose rounding and a smooth finish.

Serving

Maris Otter Pale Malt (crushed)

Roasted Barley (unsparged, crushed)

Chocolate Malt (450L, crushed)

Black Patent Malt (crushed)

Caramel/Crystal 80L (crushed)

Flaked Oats

Lactose (milk sugar)

Magnum (pellet, 13% AA)

East Kent Goldings (or Fuggle) (pellet, 5% AA)

Wyeast 1084 Irish Ale (or Safale S-04)

Yeast Nutrient

Gypsum (calcium sulfate) - optional, for mash pH

Irish Moss (or Whirlfloc) - optional for clarity

Brew Water (treated/filtered)

Sparge Water (hot)

Straight To Ale - The Salt Factory Brew - BLACK

Make Straight To Ale - The Salt Factory Brew - BLACK Recipe in just 16h . Stout | abv: 7.8% | 16oz. | Alabama

Straight To Ale - The Salt Factory Brew - BLACK

Descriptors

Tasting Notes

Food Pairings

You might also like