[Update: This beer won NHC BRONZE!!] The second annual Stout brewed in a blizzard! This time it's an Irish Stout. Feel free to skip around using the chapters on the playbar (skip to 2:30 for actual video start).

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Recipe for 5 gallons, your efficiency may vary:

"Blackened"

4.6% ABV 28 IBU

7 lb Thomas Fawcett Maris Otter (66.7%)
2 lb Flaked Barley (19%)
1 lb Roasted Barley (9.5%)
0.5 lb Simpsons Chocolate Malt (4.8%)

Single Infusion Mash at 150 F (65 C) for 60 min

Water (ppm): Ca: 42, Mg: 7, Na: 45, SO4: 62, Cl: 48, HCO3: 117
Add 2g Gypsum, 2g Epsom, 3g CaCl and 5g Baking Soda to 8 gal (30 L) of distilled water.
Adjust mash pH to 5.25.5 with lactic acid or slaked lime if needed.

60 minute boil
60 min Add 1.75 oz (49g) Challenger (5.1% AA)

OG: 1.049

Yeast: Imperial A10 Darkness

Ferment at 65 F (18 C) for 710 days

FG: 1.013

0:00 Intro Cinematic
2:25 Click Here to Skip Intro
2:30 Style Description and Approach
5:10 Recipe
8:58 Brew day
12:49 Fermentation Plan
15:45 Fermentation FollowUp
18:08 Stout Faucet vs Regular Faucet
21:59 Pour and Tasting Notes
26:21 Potential Improvements

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