#17 Zebra

Partial Mash Recipe

Submitted By: Adeering (Shared)
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Brewer: FUggin Hiccups
Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 7.01 galStyle Guide: BJCP 2008
Color: 36.8 SRMEquipment: FUggin Hiccups BIAB
Bitterness: 32.1 IBUsBoil Time: 60 min
Est OG: 1.064 (15.7° P)Mash Profile: BIAB, Full Body
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Caraaroma (130.0 SRM) Grain 2
1 lbs Caramel Malt - 60L (Briess) (60.0 SRM) Grain 3
1 lbs Chocolate (Briess) (350.0 SRM) Grain 4
1 lbs Munich Malt (9.0 SRM) Grain 5
3 lbs Amber Dry Extract (12.5 SRM) Dry Extract 6
0.50 oz Chinook [11.8%] - Boil 60 min Hops 7
1.00 tsp Gypsum (Calcium Sulfate) (Boil 60 min) Misc 8
0.50 oz Perle [7.1%] - Boil 30 min Hops 9
0.50 tsp Irish Moss (Boil 10 min) Misc 10
1.00 oz Hallertauer [4.0%] - Boil 5 min Hops 11
1 pkgs British Ale (White Labs #WLP005) Yeast 12
4.00 Vanilla Bean (Secondary 1 weeks) Misc 13

Notes

- Started water for mash in 5.5gal - 6:49 Mash in @ 161 - Hold temp @ 156 steady with temp controller - Started to Mash out @ 55min up to 168 - Reached 168 @ 2min left @ 10 min mash out - Sparged 1gal @ 168 - Started Boil ------------------ Added extract before boil Not hard hot break, lowered flame before temp got to boil Added 1st hops at boil Added 2nd hop addtion and more water @ 30 min Added wort chiller @ 20min Added 3rd hops and irish moss @ 5min ------------------ Added 4 vanilla beans, split, scraped and chopped up, soaked in vodka for 1 day to secondary on March 6th, day 4 Kegged on March 12th