Red Nosed Stout 
All Grain Recipe
Submitted By: RottynDawg (Shared)
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| Brewer: Kelly | |
| Batch Size: 5.50 gal | Style: Imperial Stout () |
| Boil Size: 6.72 gal | Style Guide: BJCP 2008 |
| Color: 43.2 SRM | Equipment: Kelly's Homebrewing Gear - All Grain |
| Bitterness: 149.7 IBUs | Boil 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 |
| 2.0 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)This Recipe Has Not Been Rated
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