Ingredients for 5 gallons irish stout
10 lbs english pale malt
8oz black patent malt
8oz dark chocolate malt
6oz crystal malt
2oz kent goldings hops for bittering
1 pack liquid irish ale yeast
17 gallons water
1 bottle dye free iodine for testing
Bring 10 gallons of water to 170f cut the fire add all the grains while stirring , this should put you within mash range temperature wise , shoot for keeping the mash at 152f adding heat as necessary , mash for an hour , take a small sample of mash on a plate add a coupla drops of iodine if the iodine turns black you still have unconverted starch and need to continue mashing . If it doesn't change color raise the temperature to 168f to end the mash . You're gonna need 7 gallons of water at 170f to sparge ie rinse all the good stuff outta the grain . Sparge and start boiling , add the hops , you need to boil for 1 hour or enough to reduce the liquid to 6 gallons . Chill the wort to room temperature , you're gonna see proteins forming that look like ground beef , let them settle and siphon off the top in to a carboy . Shake the crap outta the carboy to aerate the wort . Pitch the yeast in to the wort , put the airlock on and find a cool spot 72f to 75f to put the carboy . After a week of fermenting I like to rack the beer off of the sediment and in to another carboy and continue fermenting for another week . Should be good to go for bottling or kegging then . Almost forgot the most important part , you should be pouring and drinking libations to the brewing gods on mashing day to ensure success !