Fumihiro's Lactoatstout #2

All Grain Recipe

Submitted By: kanekof (Shared)
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Brewer: Fumihiro Kaneko
Batch Size: 5.15 galStyle: Oatmeal Stout (16B)
Boil Size: 7.18 galStyle Guide: BJCP 2015
Color: 33.0 SRMEquipment: My Equipment #3
Bitterness: 38.0 IBUsBoil Time: 90 min
Est OG: 1.062 (15.2° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.021 SG (5.4° P)Fermentation: Ale, Two Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.50 Campden Tablets (Mash 90 min) Misc 1
0.50 Campden Tablets (Mash 60 min) Misc 2
8 lbs 9.92 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 3
12.17 oz Chocolate Malt (350.0 SRM) Grain 4
8.11 oz Biscuit Malt (23.0 SRM) Grain 5
8.11 oz Crystal 75, 2-Row, (Great Western) (75.0 SRM) Grain 6
8.11 oz Oats, Flaked (1.0 SRM) Grain 7
8.11 oz Roasted Barley (300.0 SRM) Grain 8
1.98 oz East Kent Goldings (EKG) [5.0%] - First Wort Hops 9
15.87 oz Milk Sugar (Lactose) [Boil for 30 min] (0.0 SRM) Sugar 10
1.00 tsp Irish Moss (Boil 15 min) Misc 11
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 12
1.0 pkgs Nottingham (Danstar #-) Yeast 13

Notes

Treat both the mashing water and the sparging water with 1/12 tsp of campden powder. 1 step mashing at 68C for 90 min.

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