STOUT 2 (Thoughtfully Adjusted)

All Grain Recipe

Submitted By: likehumansdo (Shared)
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Brewer: Patrick and Kay
Batch Size: 13.21 galStyle: American Stout (13E)
Boil Size: 12.42 galStyle Guide: BJCP 2008
Color: 80.1 SRMEquipment: My Equipment
Bitterness: 76.7 IBUsBoil Time: 60 min
Est OG: 1.068 (16.7° P)Mash Profile: Single Infusion, Full Body
Est FG: 1.023 SG (5.7° P)Fermentation: My Aging Profile
ABV: 6.0%Taste Rating: 35.0

Ingredients
Amount Name Type #
22.02 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
6.25 g Baking Soda (Mash 60 min) Misc 2
15 lbs 1.72 oz Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 3
5 lbs 0.22 oz Dark Crystal Malt (152.3 SRM) Grain 4
4 lbs 0.17 oz Chocolate Malt (Thomas Fawcett) (517.8 SRM) Grain 5
4 lbs 0.17 oz Oats, Flaked (1.0 SRM) Grain 6
3 lbs 2.27 oz Brown Malt (65.0 SRM) Grain 7
2 lbs 2.23 oz Roasted Barley (Thomas Fawcett) (609.0 SRM) Grain 8
1.78 oz Nugget [13.0%] - Boil 90 min Hops 9
1.78 oz Nugget [13.0%] - Boil 60 min Hops 10
4.01 oz Cascade [5.7%] - Boil 30 min Hops 11
2.21 tsp Yeast Nutrient (Boil 10 min) Misc 12
3.31 oz Cascade [5.7%] - Boil 0 min Hops 13
2 pkgs English Ale (White Labs #WLP002) Yeast 14

Taste Notes

A 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.