Wheat Stout

All Grain Recipe

Submitted By: graybabe (Shared)
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Brewer: Gray Slater
Batch Size: 5.37 galStyle: American Stout (13E)
Boil Size: 6.64 galStyle Guide: BJCP 2008
Color: 38.7 SRMEquipment: My Equipment Profile
Bitterness: 62.2 IBUsBoil Time: 60 min
Est OG: 1.065 (15.9° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
6 lbs Wheat Malt, Bel (2.0 SRM) Grain 1
5 lbs Maris Otter (Crisp) (4.0 SRM) Grain 2
1 lbs 4.00 oz Chocolate Malt (350.0 SRM) Grain 3
8.00 oz Munich 10L (Briess) (10.0 SRM) Grain 4
6.40 oz Black (Patent) Malt (500.0 SRM) Grain 5
4.00 oz Carapils (Briess) (1.5 SRM) Grain 6
1.00 oz Willamette [5.5%] - Boil 60 min Hops 7
0.50 oz Summit [17.0%] - Boil 60 min Hops 8
1.00 oz Ahtanum [6.0%] - Boil 30 min Hops 9
1.00 oz Willamette [5.5%] - Boil 10 min Hops 10
1 pkgs Nottingham Ale Yeast (White Labs #WLP039) Yeast 11

Notes

Make sure to measure and record the following PH of the mash PH of the sparge runoff Gravity of the run off Pre Boil Volulme Pre Boil Gravity Batch Size (Amount going into the fermenter before the addition of the yeast starter) Original Gravity Final Gravity Kegging Volume Trub Loss Fermentation Loss