HOMEBREW: Fallen Angel Irish Stout

Stage 1: Place the cracked grain in a large saucepan (at least 9L), cover with water and bring to 66 degrees C. Keep stirring until you are sure that there are no dry pockets in the grain. Once 66 degrees C has been reached, remove from heat, cover and insulate with a towel or rug. Check temperature after 20 minutes, if it has dropped, remove the insulation and lid then place on heat to return to 66 degrees C. Repeat steps 3 and 4 two more times. The idea is to get a full hour at 66 degrees C.

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Stage 2: The Sparge
Note: This should be commenced at the last stage of the mash above.
Heat 4 Litres of water to 76 degrees C. Place your Mash into a colander or Pasta sieve that has been placed over another large pot. GENTLY Ladle the heated water over the mash, this should take about 5-10 minutes.

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Stage 3: The Boil
Following the ladle exercise, you should now have about 4 to 4.5 litres of WORT to which you now add the liquid Malt. mix well and bring to the boil continuing to stir. Once up to the boil, add hops and continue boiling for 30 minutes. Remove from heat, cover and place pot and all into a sink full of cold water for 10 minutes to cool down. Replace water in sink and repeat step 2.

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Stage 4: Prepare the fermentation
Pour the wort into your fermenter and fill to 20 - 23 L with cold water (Vary according to taste). Add dry Hops. Pitch yeast once below 26 Degrees C. Screw on the lid of your fermenter, fit the airlock and allow to ferment as usual