Pizzelle Stout

Partial Mash Recipe

Submitted By: phillyhomebrew (Shared)
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Brewer: Bob Mcarthur
Batch Size: 5.00 galStyle: Sweet Stout (13B)
Boil Size: 4.27 galStyle Guide: BJCP 2008
Color: 44.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
Bitterness: 27.3 IBUsBoil Time: 60 min
Est OG: 1.058 (14.3° P)Mash Profile: BIAB, Full Body
Est FG: 1.014 SG (3.6° P)Fermentation: My Aging Profile
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Caramel Malt - 120L (Briess) (120.0 SRM) Grain 1
2 lbs Oats, Flaked (1.0 SRM) Grain 2
2 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 3
12.00 oz Chocolate (Briess) (350.0 SRM) Grain 4
8.00 oz Roasted Barley (300.0 SRM) Grain 5
4.00 oz Black Barley (Briess) (500.0 SRM) Grain 6
2 lbs Light Dry Extract [Boil] (8.0 SRM) Dry Extract 7
8.00 oz Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 8
1.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 9
1.00 oz Fuggles [4.5%] - Boil 30 min Hops 10
0.50 oz Anise, Star (Boil 30 min) Misc 11
0.50 oz Anise, Star (Boil 30 min) Misc 12
1.00 oz Fuggles [4.5%] - Boil 15 min Hops 13
8.00 oz Malto-Dextrine (Boil 5 min) Misc 14
1.0 pkgs SafAle English Ale (DCL/Fermentis #S-04) Yeast 15
4.00 oz Vanilla Bean (Bottling 0 min) Misc 16

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