Dibbs American Stout (extract version

Extract Recipe

Submitted By: Dibbs (Shared)
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Batch Size: 5.00 galStyle: American Stout (13E)
Boil Size: 6.97 galStyle Guide: BJCP 2008
Color: 37.4 SRMEquipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Bitterness: 59.4 IBUsBoil Time: 60 min
Est OG: 1.072 (17.4° P)
Est FG: 1.021 SG (5.4° P)Fermentation: Ale, Single Stage
ABV: 6.7%Taste Rating: 35.0

Ingredients
Amount Name Type #
0.50 oz Burton Water Salts (Mash 60 min) Misc 1
15.60 oz Rice Hulls [Steep] (0.0 SRM) Adjunct 2
1 lbs 8.00 oz Oats, Flaked [Steep] (1.0 SRM) Grain 3
14.40 oz Chocolate Malt [Steep] (350.0 SRM) Grain 4
14.40 oz Crystal 150, 2-Row, (Great Western) [Steep] (150.0 SRM) Grain 5
3.60 oz Roasted Barley [Steep] (300.0 SRM) Grain 6
1.00 oz Centennial [10.0%] - First Wort Hops 7
10 lbs 8.00 oz Pale Liquid Extract [Boil] (8.0 SRM) Extract 8
0.50 oz Centennial [10.0%] - Boil 60 min Hops 9
0.50 oz Northern Brewer [8.5%] - Boil 60 min Hops 10
1.00 Whirlfloc Tablet (Boil 15 min) Misc 11
1.00 oz Centennial [10.0%] - Boil 0 min Hops 12
1.0 pkgs British Ale (White Labs #WLP005) Yeast 13
1.00 tsp Yeast Nutrient (Primary 3 days) Misc 14

Notes

Add coffee to fermenter during secondary fermenation. Ground coffee beans should be steeped in cold water that has been sanitized overnight. Pour the liquid coffee into the fermeter to taste.

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