Fisticuffs Strongman Stout

All Grain Recipe

Submitted By: stevebremer (Shared)
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Brewer: Steve
Batch Size: 11.00 galStyle: Imperial Stout (13F)
Boil Size: 13.23 galStyle Guide: BJCP 2008
Color: 59.2 SRMEquipment: Steve's Cooler 11 gal
Bitterness: 94.8 IBUsBoil Time: 120 min
Est OG: 1.105 (24.9° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.027 SG (6.7° P)Fermentation: Ale, Two Stage
ABV: 10.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 g Calcium Chloride (Mash 60 min) Misc 1
5.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.00 g Chalk (Mash 60 min) Misc 3
33 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 4
4 lbs Chocolate Malt (350.0 SRM) Grain 5
4 lbs Wheat Malt, Ger (2.0 SRM) Grain 6
2 lbs Roasted Barley (300.0 SRM) Grain 7
1 lbs 12.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 8
1 lbs Oats, Flaked (1.0 SRM) Grain 9
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 10
5.00 oz Magnum [14.2%] - Boil 60 min Hops 11
1.00 oz Magnum [14.2%] - Boil 27 min Hops 12
3.00 oz Goldings, East Kent [7.2%] - Boil 12 min Hops 13
1.0 pkgs California Ale (White Labs #WLP001) Yeast 14

Taste Notes

Notes

Mash in at 155 deg F 12:06 PM Pre boil gravity: 22 degrees Brix, 13.5 gallons wort collected Gravity on May 29 2014: 1.028 (73% ADF) San Diego Super Yeast claims 76-83% ADF. BS2 suggests the yeast has just about run its course.

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