St. Forest Stout - Extract

Extract Recipe

Submitted By: Krceder (Shared)
Members can download and share recipes

Brewer: Kevin
Batch Size: 5.00 galStyle: Foreign Extra Stout (13D)
Boil Size: 6.71 galStyle Guide: BJCP 2008
Color: 67.1 SRMEquipment: 5 gal. batch - 8gal plot 10-gal cooler
Bitterness: 52.8 IBUsBoil Time: 75 min
Est OG: 1.065 (16.0° P)
Est FG: 1.018 SG (4.5° P)Fermentation: Ale, Single Stage
ABV: 6.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs LME Golden Light (Briess) (4.0 SRM) Extract 1
1.00 oz Bravo [17.3%] - Boil 60 min Hops 2
2.00 Whirlfloc Tablet (Boil 15 min) Misc 3
1.00 oz Legacy [8.4%] - Boil 15 min Hops 4
1.00 oz Legacy [8.4%] - Boil 0 min Hops 5
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 6
1 lbs 8.00 oz Chocolate Malt (450.0 SRM) Grain 7
1 lbs 8.00 oz Roasted Barley (300.0 SRM) Grain 8
12.00 oz Black (Patent) Malt (500.0 SRM) Grain 9

Notes

A new stout for Forest's birthday. Trying for a big chocolate-coffee flavor. Cold steeped dark grains for the Hopped Toddy and got a wonderful rounded dark chocolate flavor. Trying the same here by with less chocolate and including a bunch of roast barley. Top-up volume in recipe is liquor from steeping dark grains.

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine