Bittersweet symphony

Partial Mash Recipe

Submitted By: bmathews (Shared)
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Brewer: B & B
Batch Size: 4.00 galStyle: American Stout (13E)
Boil Size: 5.82 galStyle Guide: BJCP 2008
Color: 39.1 SRMEquipment: Pot ( 5 Gal/19 L) - Mini-BIAB
Bitterness: 60.1 IBUsBoil Time: 90 min
Est OG: 1.070 (17.1° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.013 SG (3.2° P)Fermentation: Ale, Two Stage
ABV: 7.6%Taste Rating: 30.0

Ingredients
Amount Name Type #
5.00 gal Distilled Water Water 1
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
8.00 oz Chocolate Wheat Malt (400.0 SRM) Grain 4
6 lbs Pale Liquid Extract (8.0 SRM) Extract 5
1 lbs Milk Sugar (Lactose) (0.0 SRM) Sugar 6
1.00 oz Willamette [5.5%] - Boil 50 min Hops 7
0.50 oz Nugget [13.0%] - Boil 40 min Hops 8
0.50 oz Nugget [13.0%] - Boil 20 min Hops 9
1.00 cup Cocoa (Boil 5 min) Misc 10
1 pkgs German Ale (Wyeast Labs #1007) Yeast 11

Taste Notes

2 gal water with grain then start heat reach 150 degrees then sit for 30 min at 150-160 degrees Remove bag and add 1 gallon of water then bring to boil and add malt. The use hop and additive schedule. Start boil 190 10 min 210 added ½ gallon 20 min 220 Boiled 80 minutes since rolling boil did not happen whole time. 1 week primary 2 week secondary.