Fullers Double Stout — Brewday Checklist

Mash Liquor

• Heat 10.75 L to 72.8°C

Grain Bill

• Maris Otter (Crisp) – 2.53 kg
• Brown Malt – 0.89 kg
• Maize, Flaked (Thomas Fawcett) – 0.28 kg
• Black Malt (Thomas Fawcett) – 0.19 kg
• Invert Sugar – 0.77 kg
• Molasses – 0.03 kg

Sparge Liquor

• Heat null L sparge water

Boil

• Start 90-minute boil
• At 90 min: Add 55 g Goldings, East Kent
• At 90 min: Add 15 g Fuggles
• At 30 min: Add 45 g Goldings, East Kent
• At 30 min: Add 13 g Fuggles

Whirlpool

• No whirlpool

Primary Fermentation

• Pitch yeast: 0 x English Ale (White Labs)
• Ferment at 19.4°C
• Dry hop: none