Stout Project 1.2

All Grain Recipe

Submitted By: sjareb (Shared)
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Brewer: Steven Jareb
Batch Size: 11.00 galStyle: American Stout (20B)
Boil Size: 14.90 galStyle Guide: BJCP 2015
Color: 34.0 SRMEquipment: BreezeWay 10
Bitterness: 39.0 IBUsBoil Time: 75 min
Est OG: 1.062 (15.2° P)Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 6.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.40 gal RO Water (Mash) Water 1
7.20 gal RO Water (Sparge) Water 2
2.10 gal Fullerton Groundwater (Mash) Water 3
1.80 gal Fullerton Groundwater (Sparge) Water 4
4.41 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
3.89 g Calcium Chloride (Mash 60 min) Misc 6
2.10 ml Lactic Acid (Mash 60 min) Misc 7
2.10 g Salt (Mash 60 min) Misc 8
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 9
10 lbs Pale Malt, Golden Promise (Thomas Fawcett) (3.0 SRM) Grain 10
2 lbs Rye, Flaked (2.0 SRM) Grain 11
1 lbs 4.00 oz Chocolate Rye Malt (250.0 SRM) Grain 12
12.00 oz Chocolate Malt (450.0 SRM) Grain 13
12.00 oz Pale Chocolate Malt (304.0 SRM) Grain 14
8.00 oz Melanoidin (Weyermann) (30.0 SRM) Grain 15
4.00 oz Carafa Special III (Weyermann) (470.0 SRM) Grain 16
4.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 17
8.00 oz Brown Sugar, Dark (50.0 SRM) Sugar 18
7.00 Fermcap-S (Boil 75 min) Misc 19
3.80 g Gypsum (Calcium Sulfate) (Boil 75 min) Misc 20
3.30 g Calcium Chloride (Boil 75 min) Misc 21
1.80 g Salt (Boil 75 min) Misc 22
0.70 ml Lactic Acid (Boil 75 min) Misc 23
2.75 oz Goldings, East Kent [5.2%] - Boil 60 min Hops 24
1.00 oz Magnum [11.5%] - Boil 60 min Hops 25
3.00 Whirlfloc Tablet (Boil 15 min) Misc 26
1.50 tsp Yeast Nutrient (Boil 10 min) Misc 27
5 pkgs Dry English Ale (White Labs #WLP007) Yeast 28
8.00 oz Brown Sugar, Dark (50.0 SRM) Sugar 29

Notes

Starter 08/11/17: (5pm) Prepared two 1400ml starters (140g DME each) with 1 tsp yeast nutrient each. Pitched 2.5 packs of WLP007 into each. Placed on stirplate. BREWDAY 08/12/17: Iodine test: Pass PH: Not taken Steeped dark grains in a mix of cold RO & filtered tap water. Added at the end of sac rest on top of the mash. Sparged for 50 minutes. Boil for 75 minutes. Chilled to 65F Added 2min of pure O2. OG: 1.062 Pitched yeast and set BrewPi Stout Project v 1.2 profile.
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