Duck Head Stout - Recipe - BeerSmith Cloud

Duck Head Stout (1 ratings)

Brewer: Frank L Dillon
Batch Size: 5.25 gal	Style: American Stout (13E)
Boil Size: 7.36 gal	Style Guide: BJCP 2008
Color: 45.4 SRM	Equipment: My Equipment
Bitterness: 60.7 IBUs	Boil Time: 90 min
Est OG: 1.066 (16.0° P)	Mash Profile: Single Infusion, Full Body
Est FG: 1.020 SG (5.0° P)	Fermentation: Ale, Two Stage
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
2 lbs	Munich Malt (8.0 SRM)	Grain	2
2 lbs	Oats, Flaked (1.0 SRM)	Grain	3
1 lbs	Roasted Barley (300.0 SRM)	Grain	4
1 lbs	Victory Malt (25.0 SRM)	Grain	5
8.00 oz	Barley, Flaked (1.7 SRM)	Grain	6
8.00 oz	Blackprinz® Malt (Briess) (500.0 SRM)	Grain	7
8.00 oz	Chocolate Malt (350.0 SRM)	Grain	8
0.50 oz	El Dorado [13.0%] - Boil 90 min	Hops	9
1.00 oz	Centennial [11.6%] - Boil 30 min	Hops	10
1.00 oz	Willamette [3.5%] - Boil 15 min	Hops	11
1.0 pkgs	Irish Ale Yeast (White Labs #WLP004)	Yeast	12

This is a good stiff full bodied American Stout that can easily be bumped up to Imperial Stout.