In Through The Stout Door
All Grain Recipe
Submitted By: merfin (Shared)
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Brewer: Brad | |
Batch Size: 5.25 gal | Style: Tropical Stout (16C) |
Boil Size: 6.43 gal | Style Guide: BJCP 2015 |
Color: 28.8 SRM | Equipment: ROBOBREW |
Bitterness: 33.3 IBUs | Boil Time: 60 min |
Est OG: 1.063 (15.4° P) | Mash Profile: Robobrew Mash and Sparge Med Body |
Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Single Stage |
ABV: 6.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
7.95 gal |
Winnipeg 2020 |
Water |
1 |
2.07 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
1.05 |
Campden Tablets (Mash 60 min) |
Misc |
3 |
9 lbs 5.91 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
4 |
1 lbs 1.64 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
5 |
1 lbs 1.64 oz |
Oats, Flaked (1.0 SRM) |
Grain |
6 |
10.88 oz |
Chocolate Malt (450.0 SRM) |
Grain |
7 |
7.05 oz |
Victory Malt (25.0 SRM) |
Grain |
8 |
1.03 g |
Calcium Chloride (Sparge 60 min) |
Misc |
9 |
0.99 oz |
Cascade [5.8%] - First Wort |
Hops |
10 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
11 |
0.99 oz |
Azacca [10.5%] - Steep 20 min |
Hops |
12 |
0.99 oz |
El Dorado [16.5%] - Steep 20 min |
Hops |
13 |
1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
14 |
Notes
Started at 1130
Grains were all crushed, but packed in separate bags
Did not mix before mashing in at 67 C
Many dough balls formed in maris otter
Added specialty grain after thoroughly mixing maris otter
Flow rate through grain bed is looking good
Initial colour is light brown /dark honey
Colour has turned chocolate brown at 1200
Ramped temp to 75 C at 1255
Started sparge at 1317 with water at 73 C
Sparge complete at 1335 - 24.5 L
Pre-boil SG:1.054
Post-boil volume 21.5 L
Post-boil SG: 1.057- well below 1.063
Brew doneat 1630This Recipe Has Not Been Rated