Red Nosed Stout

All Grain Recipe

Submitted By: RottynDawg (Shared)
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Brewer: Kelly
Batch Size: 5.50 galStyle: Imperial Stout ()
Boil Size: 6.72 galStyle Guide: BJCP 2008
Color: 43.2 SRMEquipment: Kelly's Homebrewing Gear - All Grain
Bitterness: 149.7 IBUsBoil Time: 60 min
Est OG: 1.079 (19.2° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.018 SG (4.6° P)Fermentation: Ale, Two Stage
ABV: 8.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
1.00 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
14 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
1 lbs 6.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
10.99 oz Black Barley (Stout) (500.0 SRM) Grain 4
10.99 oz Roasted Barley (300.0 SRM) Grain 5
1.00 oz Columbus (Tomahawk) [51.4%] - Boil 60 min Hops 6
1.00 tsp Irish Moss (Boil 15 min) Misc 7
1.00 oz Columbus (Tomahawk) [15.4%] - Boil 5 min Hops 8
2 pkgs British Ale Yeast (Wyeast Labs #1098) Yeast 9

Taste Notes

WEE THREE BEERS OF LAGER AND ALE HOMEBREW COMPETITION - 1st Runner Up (2nd Place)

Notes

Based off The Brew Shop's 10 Pound Stout: 10 oz. hard peppermint candy @ 30 min. 24 oz. chocolate syrup @ 15 min. 1 french press of coffee @ 1 week. 2 oz. Tahitian vanilla extract @ kegging. Pitched yeast @ x:xx PM on xx/xx/20xx, xx°. Kegged @ x:xx PM on xx/xx/20xx, xx°. 1.047 @ 133 204° into MLT for 5 min. = 192° Into HLT = 183.1° Into MLT = 153° 20 min. = 152.2° 40 min. = 152.1° 60 min. = 150.7° Batch Top Off of x G @ 204° = xxx° Mash Out at 168°(+15° - +20° is the perfect range to hit 168° MO)

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