Blissful Hound Tres

All Grain Recipe

Submitted By: gneslinger (Shared)
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Brewer: Hoppy DAWG Brewing
Batch Size: 5.00 galStyle: American Stout (20B)
Boil Size: 6.47 galStyle Guide: BJCP 2015
Color: 34.2 SRMEquipment: Hoppy DAWG Brewing - 15 Gal Pot
Bitterness: 44.2 IBUsBoil Time: 60 min
Est OG: 1.065 (16.0° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.021 SG (5.4° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Amount Name Type #
9 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Barley, Flaked (1.7 SRM) Grain 2
1 lbs Chocolate Malt (350.0 SRM) Grain 3
12.00 oz Oats, Malted (1.0 SRM) Grain 4
4.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
0.75 oz Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 60 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
1.00 oz Fuggle [4.5%] - Boil 0 min Hops 8
1.0 pkgs British Ale (White Labs #WLP005) Yeast 9

Taste Notes

Pre-carbonation Chocolate notes but no cherry notes tasted Good stout flavor and body; dry due to Irish yeast; possible alchohol tinge at 6.2% but that could be the dryness due to Irish Yeast


Brewing Notes Mash went in hot starting at 169 but let cool to 156 before starting timer (approx 5 mins) Mash then dropped to 153 and stabalized at the 13 minute point of the mash First runnings gravit 1.085 Sparge water entered mash tun at First use of FastFerment Dual Temp control chamber; set at 68 for 7 days Measured gravity of 1.015 Added 3 oz coco nibs soaked in vodka (just enough to cover nibs) 5 days removed cocoa nibs, added 2 lbs frozen dark cherries 5 days added 3.5 oz cocoa nibs 3 days removed cherries and cocoa; started crashing down to 35 Added geletin for clarifying kegged 78 hours later; gravity at 1.012

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