CLI Stout (Version 17.0)

All Grain Recipe

Submitted By: timf (Shared)
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Brewer: Tim Foster
Batch Size: 5.28 galStyle: Foreign Extra Stout (13D)
Boil Size: 6.25 galStyle Guide: BJCP 2008
Color: 53.0 SRMEquipment: My Equipment
Bitterness: 55.7 IBUsBoil Time: 90 min
Est OG: 1.072 (17.4° P)Mash Profile: BIAB, Full Body
Est FG: 1.022 SG (5.7° P)Fermentation: Ale, Two Stage
ABV: 6.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs 13.10 oz Pale Ale (Crisp) (4.0 SRM) Grain 1
3 lbs 15.49 oz Barley, Torrefied (1.7 SRM) Grain 2
1 lbs 5.16 oz Roasted Barley (Crisp) (695.0 SRM) Grain 3
1.41 oz Rakau (Alpharoma) [10.7%] - Boil 90 min Hops 4
0.18 oz Rakau (Alpharoma) [10.5%] - Boil 15 min Hops 5
1.0 pkgs Kveik Ale Yeast (LalBrew #) Yeast 6

Notes

This is a modified version of the "Guinness Export Stout" recipe from page 108 of "Brewing Classic European Beers At Home", by Graham Wheeler and Roger Protz. This is my first time trying Kveik yeast, so have the fermentation fridge cranked up to 35°C though not sure my little greenhouse heater / draughty insulation is going to be able to manage that high a temp.

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