Ingredients
| Amount |
Name |
Type |
# |
| 8 lbs 4.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
1 |
| 2 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
2 |
| 12.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
3 |
| 8.00 oz |
Cara-Pils/Dextrine (8.0 SRM) |
Grain |
4 |
| 4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
5 |
| 11.04 oz |
Light Dry Extract (8.0 SRM) |
Dry Extract |
6 |
| 10.00 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
7 |
| 0.50 oz |
Warrior [16.7%] - Boil 60 min |
Hops |
8 |
| 0.50 oz |
Goldings, East Kent [6.1%] - Boil 10 min |
Hops |
9 |
| 1.0 pkgs |
British Ale (White Labs #WLP005) |
Yeast |
10 |
BeerSmith™ Recipes and Web Editor
(1 ratings)
by PowerstrokerDon't mash the chocolate and patent grains, steep them in the collected wort for
about 20 minutes.
I used extract to boost the fermentals, you could just up the maris otter to get the same result.
( I had the extract leftover from a previous
extract batch).
This makes a nice easy to drink sweet stout.
Equipment:
53 quart chest type cooler with cpvc manifold for mash tun,
Fly sparge for 1.2 hr.
Water to grain ratio 1.5 quarts to the lbs.
Strike water temp 165 degrees f. for mash, Used bottled spring water for mash.
Boiled for 90 min.
White Labs yeast was pitched to a 1 liter starter the previous day.
Fermentaion temp 67 degrees f, I use an old chest freezer with a temp contoler set to 62 to hold temp down.
Seconday for 2 weeks at 55 degrees f. Then keg.
Tried to bottle once did not carbonate at all.
Force carbonate at 30psi for 1 week. cool to 45 degrees to drink pressure in keg should dropped to 12 psi for serving.
one note about frementation I use a 6.5 gallon glass carboy and collect 5.5 gallons of wort from kettle. also you should use a blowoff tube. This recipe has pushed through the airlock every time. made same basic recipe 5 times this one I changed hops and used Breiss golden light extract. not plugging any ones products just commenting. If you try this and you like it or not let me know.
any changes that you think make this better are alway welcomed. its is a shared effort to make the best beer we can.