DRY IRISH STOUT Brewfather link:- https://share.brewfather.app/k01rePyrgsu60b Please note that this original recipe was calculated using different software, so the Brewfather version shows some different predictions. Batch Size: 20L / 5.28 US LIQUID GALLONS Boil Time: 30 min BH Efficiency: 75.00 % Est Original Gravity: 1.044 SG Est Final Gravity: 1.010 SG Estimated Alcohol by Vol: 4.4 % Bitterness: 38.2 IBUs Est Color: 83.6 EBC BU:GU 0.872 MASH STEPS MASH IN @ 65 DEG C/ 149 DEG F FOR 60 MINUTES MASH OUT @ 75 DEG C/ 167 DEG F FOR 10 MINUTES FERMENTABLES Pale Malt, Maris Otter 2.87 KG / 6.32 LBS 68% Flaked barley 0.76 KG / 1.67 LBS 18% Roasted Barley  0.41 KG / 1.05 LBS 9.7% WHEAT CRYSTAL (150 EBC) 0.13 KG / 0.29 LBS 3% CARAFA SPECIAL 3 (925.9 EBC) 0.05 KG / 0.11 LBS 1.6% HOP ADDITIONS Challenger 8.3 % AA 35g / 1.23 oz 30 Minutes 34.7 IBU East Kent Goldings 5.7% AA 9g / 0.31 oz 15 minutes 3.5 IBU IMPORTANT!! NOTE THE ALPHA ACID. YOU WILL NEED TO MATCH THE IBU IF YOUR HOPS HAVE A DIFFERENT ALPHA ACID %, WHICH IS HIGHLY LIKELY!! YEAST 1 packet of Mangrove Jacks Liberty Bell FERMENTATION SCHEDULE 7-10 days at 18 deg c. Then raise at 1 deg c per day until you reach 21 deg c. You must ensure that you have a consistent FG for 3 days before your beer can be deemed finished. For the best results give your beer some extra days in the fermentation vessel so that the yeast can clean up after itself. There really is no rush!! Channel links:- facebook.com/groups/Brewbeer https://www.teespring.com/stores/david-heath-homebrew Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae ... https://www.youtube.com/watch?v=08BNplHH2bk

Berliner Weisse OG:- 1,030 FG:- 1,007 Batch Size:-23 L / 6.07 US Gallons Boil Time: 15min Mash in @ 65 deg c / 149 deg f for 60 mins Mash out @ 75 deg / 167 deg f for 10mins FERMENTABLES German Pilsner malt 1.5kg / 3.30 lbs (50%) German Wheat malt 1.5kg / 3.30 lbs (50%) HOPS 25g / 0.81 oz Saaz (or any low alpha Noble hop) (4.3%) added at the start of the 15min boil YEAST 1 packet Mangrove Jack's Liberty Bell Ale M36 Use yeast nutrient and a clearing agent. Please see the video for the full process, as souring needs to be done also for this style. Process overview Mash with 50/50 pilsner/wheat malt Sparge No boil yet Chill to 46 deg c / 115 deg f Drop ph down to 4.5 Add unmilled pilsner malt to sour Add Cling film on top onto sides of your system to keep oxygen out Check pH Regularly until ph is 3.4- 3.6 Add hops, Irish moss and yeast nutrient Boil for 15mins Chill to fermentation temp Transfer to fermenter Add yeast. Channel links:- facebook.com/groups/Brewbeer https://www.teespring.com/stores/david-heath-homebrew Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae ... https://www.youtube.com/watch?v=KysIMLdUATQ