JP's Bankside Brown Stout

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2020-01-19
Batch Size: 5.00 galStyle: Imperial Stout (20C)
Boil Size: 7.46 galStyle Guide: BJCP 2015
Color: 64.5 SRMEquipment: JP's BIAB
Bitterness: 93.4 IBUsBoil Time: 90 min
Est OG: 1.125 (29.2° P)Mash Profile: JP's BIAB, Medium Body
Est FG: 1.052 SG (12.9° P)Fermentation: Ale, Three Stage
ABV: 10.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.14 gal JP's London, England Water 1
6.70 ml Lactic Acid (Mash 60 min) Misc 2
6.35 g Chalk (Mash 60 min) Misc 3
4.57 g Baking Soda (Mash 60 min) Misc 4
3.82 g Epsom Salt (MgSO4) (Mash 60 min) Misc 5
2.36 g Calcium Chloride (Mash 60 min) Misc 6
13 lbs Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 7
6 lbs Brown Malt (Crisp) (65.0 SRM) Grain 8
3 lbs Amber (Crisp) (27.5 SRM) Grain 9
1 lbs Roasted Barley (Crisp) (695.0 SRM) Grain 10
1.25 oz Columbus (Tomahawk) [25.3%] - Boil 90 min Hops 11
1.00 Whirlfloc Tablet (Boil 15 min) Misc 12
1.00 Yeast Nutrient (Boil 10 min) Misc 13
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 14
1.0 pkgs Dry English Ale (White Labs #WLP007) Yeast 15

Taste Notes

An 18th century London Imperial Stout of historical significance. Rich and complex, with variable amounts of roasted grains, maltiness, fruity esters, hops, and alcohol.

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