Voss Stout

All Grain Recipe

Submitted By: jgerigmeyer (Shared)
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Brewer: Jonny & Winston
Batch Size: 5.50 galStyle: American Stout (20B)
Boil Size: 6.46 galStyle Guide: BJCP 2015
Color: 47.8 SRMEquipment: Junebug Brewing
Bitterness: 57.4 IBUsBoil Time: 75 min
Est OG: 1.068 (16.6° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.15 gal Distilled Water Water 1
2.50 g Baking Soda (Mash 60 min) Misc 2
2.00 g Calcium Chloride (Mash 60 min) Misc 3
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 4
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
1 lbs Chocolate (Briess) (350.0 SRM) Grain 6
1 lbs Munich Malt - 20L (20.0 SRM) Grain 7
12.00 oz Roasted Barley (Briess) (300.0 SRM) Grain 8
8.00 oz Carafa II (412.0 SRM) Grain 9
8.00 oz Carapils (Briess) (1.5 SRM) Grain 10
6.00 oz Caramel Malt - 120L (Briess) (120.0 SRM) Grain 11
1.50 g Calcium Chloride (Sparge 60 min) Misc 12
1.50 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 13
1.00 oz Summit [16.0%] - Boil 60 min Hops 14
1.00 Whirlfloc Tablet (Boil 15 min) Misc 15
0.50 tsp Yeast Nutrient (Boil 15 min) Misc 16
1.00 oz Mosaic (HBC 369) [12.0%] - Boil 5 min Hops 17
1.0 pkgs Voss Kveik (Omega #OYL-062) Yeast 18

Notes

- Kegged 4/29, SG 1.020

This Recipe Has Not Been Rated

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