ABB Axe to the Heel Stout V.1 
All Grain Recipe
Submitted By: lwhsr (Shared)
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| Brewer: Larry | |
| Batch Size: 10.00 gal | Style: American Stout (13E) |
| Boil Size: 13.46 gal | Style Guide: BJCP 2008 |
| Color: 36.9 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 45.9 IBUs | Boil Time: 60 min |
| Est OG: 1.083 (20.0° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
| Est FG: 1.026 SG (6.7° P) | Fermentation: Ale, Single Stage |
| ABV: 7.5% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 23 lbs |
Briess Brewers Malt (2.5 SRM) |
Grain |
1 |
| 4 lbs |
Brown Malt (55.0 SRM) |
Grain |
2 |
| 3 lbs |
Roasted Barley (300.0 SRM) |
Grain |
3 |
| 2 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
4 |
| 1 lbs |
White Wheat Malt (2.4 SRM) |
Grain |
5 |
| 3.00 oz |
Saphir [3.5%] - First Wort |
Hops |
6 |
| 2.00 oz |
Saphir [3.5%] - Boil 65 min |
Hops |
7 |
| 2.00 oz |
Saphir [3.5%] - Boil 45 min |
Hops |
8 |
| 2.00 oz |
Saphir [3.5%] - Boil 35 min |
Hops |
9 |
| 3.0 pkgs |
California Ale V (White Labs #WLP051) |
Yeast |
10 |
Taste Notes
Changed to Brewers Malt this time to see how it turns out. Notes
Used to be the Buried Hatchet Clone Recipe but with changes to each brewing it is different enough to rename it this time. Also reused the yeast from the last batch. Hopefully it turns out good. If so that will be a HUGE savings from now on.This Recipe Has Not Been Rated
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