Stout

All Grain Recipe

Submitted By: motoxman52 (Shared)
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Batch Size: 5.50 galStyle: American Stout (20B)
Boil Size: 6.75 galStyle Guide: BJCP 2015
Color: 36.0 SRMEquipment: Jarrod's Setup
Bitterness: 29.4 IBUsBoil Time: 60 min
Est OG: 1.065 (15.9° P)Mash Profile: BIAB, Light Body (No Sparge)
Est FG: 1.025 SG (6.3° P)Fermentation: Ale, Single Stage
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
4 lbs 11.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
2 lbs 13.00 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2
2 lbs 4.00 oz Oats, Flaked (1.0 SRM) Grain 3
1 lbs 5.00 oz Roasted Barley (300.0 SRM) Grain 4
1 lbs 4.00 oz Munich Malt (9.0 SRM) Grain 5
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6
5.00 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7
3.00 oz Carafa III (525.0 SRM) Grain 8
2.00 oz Fuggles [4.3%] - Boil 30 min Hops 9
0.60 oz Fuggles [4.3%] - Boil 30 min Hops 10
1.00 oz Fuggles [4.3%] - Boil 10 min Hops 11
1 lbs Milk Sugar (Lactose) [Boil for 10 min] (0.0 SRM) Sugar 12
1.0 pkgs English Ale (White Labs #WLP002) Yeast 13

Notes

Heated water to 168. After adding grain that was inside overnight mash temp was 154. Mash tun NOT preheated. 44 degrees outside. Added 1lb lactose at flameout. Forgot to add 10 min boil. OG 1.062. FG on next Monday was 1.024. OG 1.064 Fg 1.025 OG 1.057 FG 1.020

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