In Through The Stout Door

All Grain Recipe

Submitted By: merfin (Shared)
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Brewer: Brad
Batch Size: 5.25 galStyle: Tropical Stout (16C)
Boil Size: 6.43 galStyle Guide: BJCP 2015
Color: 28.8 SRMEquipment: ROBOBREW
Bitterness: 33.3 IBUsBoil 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 1630

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