Black Ops

All Grain Recipe

Submitted By: jasonweiser (Shared)
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Brewer: Jason Weiser
Batch Size: 50.00 galStyle: Irish Stout (15B)
Boil Size: 53.32 galStyle Guide: BJCP 2015
Color: 30.2 SRMEquipment: OA 50 Gallon
Bitterness: 17.2 IBUsBoil 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)

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