Happy Goat Himalayan Stout 
Extract Recipe
Submitted By: drevilz4l (Shared)
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| Brewer: Justin Wawrzonek | |
| Batch Size: 5.00 gal | Style: Oatmeal Stout (13C) |
| Boil Size: 4.00 gal | Style Guide: BJCP 2008 |
| Color: 37.8 SRM | Equipment: Brew Pot (4 Gallon) |
| Bitterness: 45.0 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.5° P) | |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Single Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Rice, Himilayan Red (1.0 SRM) |
Grain |
1 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
2 |
| 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
3 |
| 4.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
4 |
| 6 lbs |
Dark Dry Extract (17.5 SRM) |
Dry Extract |
5 |
| 2.00 oz |
Goldings, East Kent [7.0%] - Boil 60 min |
Hops |
6 |
| 1.0 pkgs |
Nottingham (Danstar #-) |
Yeast |
7 |
Taste Notes
1 Week: Gravity 1.020 - Stout Flavor with a mouthfeel more like a porter. Very tasty.
3 Week: Gravity Steady at 1.020 - Flavor has definitely become more stout like. Should be very good when carbonated.Notes
Himilayan Red Rice Instructions:
1. Boil for 45 minutes in 1 gallon of water.
2. Strain Rice and add to grain bag.
3. Add water from rice to brewpot.
4. Add Specialty Grains and Rice to brewpot and continue brewing like normal.This Recipe Has Not Been Rated
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