Black Ops 
All Grain Recipe
Submitted By: jasonweiser (Shared)
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| Brewer: Jason Weiser | |
| Batch Size: 50.00 gal | Style: Irish Stout (15B) |
| Boil Size: 53.32 gal | Style Guide: BJCP 2015 |
| Color: 30.2 SRM | Equipment: OA 50 Gallon |
| Bitterness: 17.2 IBUs | Boil Time: 60 min |
| Est OG: 1.043 (10.6° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.010 SG (2.5° P) | Fermentation: Ale, Two Stage |
| ABV: 4.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 50.00 gal |
RO Water |
Water |
1 |
| 9.96 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 10.95 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
3 |
| 53.12 g |
Calcium Chloride (Mash 60 min) |
Misc |
4 |
| 9.63 g |
Chalk (Mash 60 min) |
Misc |
5 |
| 21.83 g |
Salt (Mash 60 min) |
Misc |
6 |
| 52 lbs 8.00 oz |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
7 |
| 10 lbs |
Roasted Barley (300.0 SRM) |
Grain |
8 |
| 2 lbs 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
9 |
| 5 lbs |
Rice Hulls (0.0 SRM) |
Adjunct |
10 |
| 20 lbs |
Barley, Flaked (1.7 SRM) |
Grain |
11 |
| 11.14 g |
Gypsum (Calcium Sulfate) (Sparge 60 min) |
Misc |
12 |
| 12.25 g |
Epsom Salt (MgSO4) (Sparge 60 min) |
Misc |
13 |
| 59.45 g |
Calcium Chloride (Sparge 60 min) |
Misc |
14 |
| 10.78 g |
Chalk (Sparge 60 min) |
Misc |
15 |
| 24.43 g |
Salt (Sparge 60 min) |
Misc |
16 |
| 4.78 oz |
East Kent Goldings (EKG) [5.0%] - Boil 60 min |
Hops |
17 |
| 4.78 oz |
East Kent Goldings (EKG) [5.0%] - Boil 30 min |
Hops |
18 |
| 42.00 g |
Amylase Enzyme (Boil 3 days) |
Misc |
19 |
| 5.0 pkgs |
Nottingham (Danstar #-) |
Yeast |
20 |
Notes
https://www.homebrewersassociation.org/homebrew-recipe/padraig-irish-stout/
Mash at 148° F (64° C) for 60 minutes. 60 minute boil. Primary Fermentation: 15 days at 64° F (18° C) Secondary Fermentation: 2 days at 36° F (2° C)This Recipe Has Not Been Rated
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