Happy Goat Himalayan Stout

Extract Recipe

Submitted By: drevilz4l (Shared)
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Brewer: Justin Wawrzonek
Batch Size: 5.00 galStyle: Oatmeal Stout (13C)
Boil Size: 4.00 galStyle Guide: BJCP 2008
Color: 37.8 SRMEquipment: Brew Pot (4 Gallon)
Bitterness: 45.0 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Single Stage
ABV: 5.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Rice, Himilayan Red (1.0 SRM) Grain 1
8.00 oz Chocolate Malt (350.0 SRM) Grain 2
8.00 oz Roasted Barley (300.0 SRM) Grain 3
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 4
6 lbs Dark Dry Extract (17.5 SRM) Dry Extract 5
2.00 oz Goldings, East Kent [7.0%] - Boil 60 min Hops 6
1 pkgs Nottingham (Danstar #-) Yeast 7

Taste Notes

1 Week: Gravity 1.020 - Stout Flavor with a mouthfeel more like a porter. Very tasty. 3 Week: Gravity Steady at 1.020 - Flavor has definitely become more stout like. Should be very good when carbonated.

Notes

Himilayan Red Rice Instructions: 1. Boil for 45 minutes in 1 gallon of water. 2. Strain Rice and add to grain bag. 3. Add water from rice to brewpot. 4. Add Specialty Grains and Rice to brewpot and continue brewing like normal.