BSS Zone 2 Stout 
All Grain Recipe
Submitted By: ClosetStock (Shared)
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| Brewer: Eric Sucher | |
| Batch Size: 24.00 gal | Style: American Stout (13E) |
| Boil Size: 29.74 gal | Style Guide: BJCP 2008 |
| Color: 41.9 SRM | Equipment: 30 Gallon BoilerMaker™ (20 gal/76 L) |
| Bitterness: 48.9 IBUs | Boil Time: 60 min |
| Est OG: 1.064 (15.6° P) | Mash Profile: Temperature Mash, 2 Step, Full Body |
| Est FG: 1.018 SG (4.6° P) | Fermentation: Ale, Two Stage |
| ABV: 6.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 37 lbs |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 15 lbs |
Munich Malt - 20L (20.0 SRM) |
Grain |
2 |
| 3 lbs 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
3 |
| 3 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4 |
| 3 lbs |
Roasted Barley (300.0 SRM) |
Grain |
5 |
| 6.00 oz |
Centennial [10.0%] - Boil 60 min |
Hops |
6 |
| 4.50 oz |
Cascade [5.0%] - Boil 15 min |
Hops |
7 |
| 5.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
8 |
| 9.25 oz |
Willamette [4.9%] - Boil 0 min |
Hops |
9 |
| 2.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
10 |
Notes
05-14-2012: Monday - Bubbling away since Saturday night. Temps have been between 68 and 70F.
05-12-2012: First time using my grain mill. I have 2# from MDHB as a basis. They told me their gap was 45. I tried 45 and it was too fine. Set mine to 48 and it is close to MDHB but is a finer crush. I was a bit concerned it might be too fine and cause a stuck sparge. Everything was fine. Might have seen slightly more finer particals in the initial runnings. All in all, everything is good.
I also have a new manifold in my mash tun. I now have a round braided hose connected to a compression T fitting. It worked great.
Also first time not using DME to make my starter. Instead I used the grain I used to calibrate my mill. I made a 1 gallon starter to use for this and the SN Porter which is getting brewed tomorrow. It seemed to work okay but the color was kind of grey. Not sure if that was from the oils on the mill rollers or not.
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