Down and Out Stout (1 ratings)

All Grain Recipe

Submitted By: kennfraser (Shared)
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Brewer: Fraser
Batch Size: 6.87 galStyle: Dry Stout (13A)
Boil Size: 8.44 galStyle Guide: BJCP 2008
Color: 33.1 SRMEquipment: Grainfather
Bitterness: 35.5 IBUsBoil Time: 90 min
Est OG: 1.042 (10.5° P)Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.007 SG (1.9° P)Fermentation: Ale, Single Stage
ABV: 4.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
3.96 gal Hobart - Sandy Bay Water 1
1.10 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
0.80 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.60 g Calcium Chloride (Mash 60 min) Misc 4
3.22 g Chalk (Mash 60 min) Misc 5
1.22 g Baking Soda (Mash 60 min) Misc 6
7 lbs 8.05 oz Pale Malt, Maris Otter (3.0 SRM) Grain 7
12.39 oz Black Malt (Thomas Fawcett) (660.0 SRM) Grain 8
7.74 oz Barley, Flaked (Thomas Fawcett) (2.0 SRM) Grain 9
7.74 oz Roasted Barley (300.0 SRM) Grain 10
0.85 oz Goldings, East Kent [5.7%] - Boil 60 min Hops 11
0.88 oz Northern Brewer [8.5%] - Boil 60 min Hops 12
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 13

Ratings

by kennfraser

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