Discontented Stout 2

All Grain Recipe

Submitted By: omahawk (Shared)
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Brewer: Jason
Batch Size: 5.40 galStyle: American Stout (20B)
Boil Size: 6.94 galStyle Guide: BJCP 2015
Color: 43.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 44.1 IBUsBoil Time: 60 min
Est OG: 1.070 (17.0° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.022 SG (5.6° P)Fermentation: Ale, Single Stage
ABV: 6.4%Taste Rating: 41.0

Ingredients
Amount Name Type #
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
5.28 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2
1 lbs Chocolate (Briess) (350.0 SRM) Grain 3
8.00 oz Pale Chocolate Malt (200.0 SRM) Grain 4
1 lbs Roasted Barley (Briess) (300.0 SRM) Grain 5
5.33 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 6
5.33 oz Caramel Malt - 20L (Briess) (20.0 SRM) Grain 7
1 lbs Oats, Flaked (1.0 SRM) Grain 8
1 lbs Wheat - White Malt (Briess) (2.3 SRM) Grain 9
5.00 g Calcium Chloride (Mash 60 min) Misc 10
4.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 11
1 lbs Extra Light Dry Extract [Boil] (3.0 SRM) Dry Extract 12
0.88 oz Columbus/Tomahawk/Zeus (CTZ) [16.7%] - Boil 40 min Hops 13
0.50 oz Centennial [8.2%] - Boil 30 min Hops 14
2.0 pkgs Pub (Imperial Yeast #A09) Yeast 15

Notes

Actual batch was 10 gallons split with Rob. Really bad efficiency due to full mash tun from double batch. Actually mashed about 2-3 lbs in separate pot. Add 1 t CaCl, 1 t gypsum to the mash. Mash at 154. Used a ton of washed Imperial Pub Yeast and fermentation started within 8 hours. Fermented at 68 degrees F. After 48 hours, SG = 1.021.

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