BRU Guiness 2-24

All Grain Recipe

Submitted By: alvreg (Shared)
Members can download and share recipes

Brewer: AJR
Batch Size: 5.28 galStyle: Dry Stout (13A)
Boil Size: 7.66 galStyle Guide: BJCP 2008
Color: 31.9 SRMEquipment: 1-INVERSA 52L-40 NEW
Bitterness: 35.7 IBUsBoil Time: 60 min
Est OG: 1.044 (10.9° P)Mash Profile: Temperature Mash, 2 Step, Medium Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Two Stage
ABV: 4.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
6.00 g Carbonato de Cálcio (Mash 60 min) Misc 1
3.50 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
1.50 g Bicarbonato de Sódio (Mash 60 min) Misc 3
1.00 g Calcium Chloride (Mash 60 min) Misc 4
8.72 gal Distilled Water Water 5
8 lbs 4.28 oz Pale Malt, Maris Otter (3.0 SRM) Grain 6
8.82 oz BEST Black Malt (BESTMALZ) (609.1 SRM) Grain 7
5.29 oz (pt) CHÂTEAU WHEAT CRYSTAL (76.2 SRM) Grain 8
3.53 oz BEST Chocolate (BESTMALZ) (456.9 SRM) Grain 9
1.00 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 10
0.50 g Bicarbonato de Sódio (Sparge 60 min) Misc 11
0.30 g Calcium Chloride (Sparge 60 min) Misc 12
0.53 oz Admiral [14.8%] - Boil 60 min Hops 13
1.00 Whirlfloc Tablet (Boil 15 min) Misc 14
2.00 g Yeast Nutrient (Boil 10 min) Misc 15
1.23 oz Admiral [14.8%] - Steep 10 min Hops 16
1.0 pkgs Nottingham Yeast (Lallemand #-) Yeast 17

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine