Lost Town Stout (Worthy Ver.) 
All Grain Recipe
Submitted By: Footbridge (Shared)
Members can download and share recipes
| Brewer: Vanished Valley | |
| Batch Size: 12.00 gal | Style: Sweet Stout (13B) |
| Boil Size: 15.01 gal | Style Guide: BJCP 2008 |
| Color: 40.0 SRM | Equipment: Top Tier |
| Bitterness: 26.0 IBUs | Boil Time: 60 min |
| Est OG: 1.066 (16.0° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Two Stage |
| ABV: 6.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 17 lbs 15.72 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 3 lbs 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
| 1 lbs 6.37 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
3 |
| 1 lbs 2.77 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
| 1 lbs 2.65 oz |
Chocolate Malt (350.0 SRM) |
Grain |
5 |
| 1 lbs 1.79 oz |
Midnight Wheat (550.0 SRM) |
Grain |
6 |
| 1 lbs 14.52 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
7 |
| 1.31 oz |
Magnum [14.0%] - Boil 60 min |
Hops |
8 |
| 2.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
9 |
| 2.00 items |
Vanilla Bean (Secondary 0 min) |
Misc |
10 |
Notes
Water Treatment:
MT @ 9.5 gallons - 7.6 g Calcium Chloride, 3.8 g Calcium Carbonate, 8.5 g Baking Soda
HLT @ 11 Gallons - 8.8 g Calcium Chloride
Calcium 102 ppm
Mag. 1 ppm
Sodium 79 ppm
Sulfate 4 ppm
Chloride 110 ppm
Bicarbonate 325 ppm
Total Hardness 257 ppm
Alkalinity 110 ppm
Secondary Additions:
Cocoa Nibs - 5 oz per 5 gallon keg when conditioning
Vanilla Beans - 2 beans per 5 gallon keg when conditioning
*Add roasted/specialty malts at 15 mintues left in mash.
4/23
Doughed-in 3.5 lbs of oats into 2.5 gallons of water at 147F and allowed to rest for 10 minutes before boiling for 15 mintues.
8:50 - Flame out on oats and cooled to 170F. Doughed-in grains at 120F in MT. Added oats with MT at 130F.
9:28 - MT @ 157F and resting
9:47 - Fired HLT with 11.5 gallons
9:51 - MT @ 157F
10:15 - MT @ 156F, pH 5.8, 1.059 OG
10:30 - MT @ 156F and added specialty grains.
10:45 - Recirculated and raised temp to 168F
11:02 - Sparge started. pH 5.6, 1.067 OG
11:38 - MT @ 158F and boil kettle at 10.5 gallons
11:56 - Collected 15.5 gallons, pH 5.6. 1.046 OG
12:15 - Boil started and 60 minute addition added
1:35 - Lactose and yeast nutrients added
1:45 - Flame out and transfer started
Collected 11 gallons at 1.060 OG
3:00 - Yeast pitched at 68F
7:00 - Fermenter @ 66F
4/25 - Increased to 67F
4/26 - Increased to 68F
4/27 - Increased to 69F
4/28 - Resting at 68.5F
This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor