Stout Project 1.2 
All Grain Recipe
Submitted By: sjareb (Shared)
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| Brewer: Steven Jareb | |
| Batch Size: 11.00 gal | Style: American Stout (20B) |
| Boil Size: 14.90 gal | Style Guide: BJCP 2015 |
| Color: 34.0 SRM | Equipment: BreezeWay 10 |
| Bitterness: 39.0 IBUs | Boil 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 items |
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 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
26 |
| 1.50 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
27 |
| 5.0 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.
This Recipe Has Not Been Rated
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