1903 Nitro Stout 
All Grain Recipe
Submitted By: Chalky (Shared)
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| Brewer: Chalky | |
| Batch Size: 5.28 gal | Style: Dry Stout (13A) |
| Boil Size: 8.00 gal | Style Guide: BJCP 2008 |
| Color: 52.6 SRM | Equipment: Braumeister - 20 Litre |
| Bitterness: 25.8 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.0° P) | Mash Profile: BIAB, Medium Body |
| Est FG: 1.012 SG (3.1° P) | Fermentation: Ale, Two Stage |
| ABV: 5.4% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs 6.49 oz |
Pale Malt, Traditional Ale (Joe White) (3.0 SRM) |
Grain |
1 |
| 1 lbs 10.10 oz |
Roasted Barley (Joe White) (710.0 SRM) |
Grain |
2 |
| 0.47 oz |
Magnum [14.7%] - Boil 65 min |
Hops |
3 |
| 1.06 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
4 |
| 0.88 oz |
Fuggles [4.7%] - Boil 10 min |
Hops |
5 |
| 1.06 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
6 |
| 2.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
7 |
Notes
8g CaCL, 1g CaSO4
Mashed in with 28L at 67 degrees.
It wouldn’t have wanted to be any more water in the mash. Go back to 27L in mash. Mashed out with 3L water. 31L total.
Fermented for 2 weeks at 17 degrees C, then 2 weeks sitting at 0 degrees.
Nitro to 30PSI.
Came out very well. This Recipe Has Not Been Rated
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