STOUT 2

All Grain Recipe

Submitted By: likehumansdo (Shared)
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Brewer: Patrick and Kay
Batch Size: 6.60 galStyle: American Stout (13E)
Boil Size: 8.06 galStyle Guide: BJCP 2008
Color: 71.3 SRMEquipment: 20L Kettle + 36L Cooler Mash Tun
Bitterness: 88.4 IBUsBoil Time: 90 min
Est OG: 1.063 (15.4° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.019 SG (4.8° P)Fermentation: My Aging Profile
ABV: 5.8%Taste Rating: 35.0

Ingredients
Amount Name Type #
11.01 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
3.12 g Baking Soda (Mash 60 min) Misc 2
8 lbs 1.41 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 3
2 lbs 0.78 oz Crystal, Dark (Thomas Fawcett) (182.0 SRM) Grain 4
1 lbs 14.49 oz Brown Malt (65.0 SRM) Grain 5
1 lbs 11.31 oz Chocolate Malt (Thomas Fawcett) (517.8 SRM) Grain 6
1 lbs 6.26 oz Oats, Flaked (1.0 SRM) Grain 7
12.75 oz Roasted Barley (Thomas Fawcett) (609.0 SRM) Grain 8
0.74 oz Nugget [13.0%] - Boil 90 min Hops 9
0.74 oz Nugget [13.0%] - Boil 60 min Hops 10
1.76 oz Cascade [5.7%] - Boil 30 min Hops 11
1.10 tsp Yeast Nutrient (Boil 10 min) Misc 12
1.76 oz Cascade [5.7%] - Boil 0 min Hops 13
1 pkgs English Ale (White Labs #WLP002) Yeast 14

Taste Notes

Cross between Shakespeare and Beer Geek, with a personal touch.

Notes

11/20/11 - Mash was 1 degree warmer (66.5C). Drained and sparged with 10.5 liters at just under 100C. Much better efficency as a result. Should have sparged at 77C, or so say the books. 11/27/11 - SG 1.022, racked 10L onto 3/4 IBA-cake, racked back. 12/29/11 - FG 1.016. Bottled, 2 vols. of CO2.