Overseas Stout All Grain 1 42.0 50.0 90 70.0 1.076 1.021 43 46 7.2 V empatage = 45L V rinçage = 20L V ébu = 50L V fin = 42L Use a single-infusion mash at 154°F (68°C) for 60 minutes. Raise the temperature to mash out at 168°F (76°C) for 10 minutes. Boil for 90 minutes following the hops schedule. After the boil, chill the wort to slightly below fermentation temperature, about 66°F (19°C). 2 4 19.0 10 20.0 30 18.3 2.3 18.0 3 EBC Pale Malt, Maris Otter Maris Otter Grain 11.9 3 82.5 1 EBC Barley, Flaked Grain 0.92 1 70.0 60 EBC Caramel/Crystal Malt - 60L Grain 0.92 60 74.0 280 EBC Pale Chocolate (Crisp) Grain 0.7 280 77.0 300 EBC Roasted Barley Grain 0.7 300 55.0 Challenger 0.086 8.5 Boil 60 Goldings, East Kent 0.057 5.0 Boil 20 Irish Ale 0.2506 FALSE 1084 Wyeast Labs 73.0 20L rinçage attention 5.4 76.0 Mash In Temperature 60 67 Mash Out Temperature 10 75