Dark Sweet September Stout

Partial Mash Recipe

Submitted By: Powerstroker (Shared)
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Batch Size: 5.00 galStyle: Sweet Stout (16A)
Boil Size: 3.68 galStyle Guide: BJCP 2015
Color: 30.6 SRMEquipment: Pot ( 4 Gal/15.1 L) - Extract
Bitterness: 31.9 IBUsBoil Time: 60 min
Est OG: 1.066 (16.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.022 SG (5.5° P)Fermentation: Ale, Two Stage
ABV: 5.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Munich Malt, Germany (Avangard) (9.5 SRM) Grain 1
1 lbs Caramunich III (Weyermann) (60.0 SRM) Grain 2
8.00 oz Carafa III (Weyermann) (525.0 SRM) Grain 3
6.00 oz Coffee Malt (160.0 SRM) Grain 4
6 lbs Pale Liquid Extract (8.0 SRM) Extract 5
1.00 oz Northern Brewer [9.6%] - Boil 60 min Hops 6
0.56 oz Hallertauer [2.5%] - Boil 60 min Hops 7
0.99 oz Goldings, East Kent [5.5%] - Boil 15 min Hops 8
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 9
8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 10

Notes

3 gallons of collected wort gives 1.012 at 117 f , for a corrected gravity 1.022 at 60 f. steeped grains at 150 for 75 min rinsed with 170degree sparge water to 2.5 gal added .5 gallons to get to 3 to add 6 lbs lme top with water to 4 gallons after hot brake and before hops. pre boil gravity 1.078 at 3 gallons On 10-10-2016 transfered to secondary for a week to help drop some yeast out. bottle is prefered to keg Kegged anyway 20 psi for 7 days, serving pressure 7 psi serve at 55 F or 13 C
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