On Tap - Crannog, ‘back Hand Of God’ Stout Recipe
Recipe information
Make On Tap - Crannog, ‘back Hand Of God’ Stout in just 3h . Organic, Sorrento
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Ingredients
Stout Base
Sorrento Infusion
Brewing the Stout
1. Mash the Grains
In a large pot, heat 5 cups of water to 160°F (70°C). Add Pale Malt, Roasted Barley, and Crystal Malt. Stir and maintain the temperature for 60 minutes.
2. Boil the Mixture
After mashing, bring the wort to a boil. Add bittering hops and boil for 60 minutes. Add aroma hops in the last 5 minutes of the boil.
3. Cool and Ferment
Cool the wort rapidly to around 70°F (21°C). Transfer to a fermentation vessel, pitch the yeast, and seal. Allow to ferment for 1-2 weeks.
Infusing Sorrento
4. Prepare the Lemons
While the stout is fermenting, wash and slice the Organic Sorrento Lemons. Combine with sugar in a jar and let sit for 24 hours to create a syrup.
5. Combine and Carbonate
After fermentation is complete, strain the lemon syrup into the stout. Bottle the stout and carbonate according to your brewing method.
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