CLI Stout (Version 17.0) 
All Grain Recipe
Submitted By: timf (Shared)
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| Brewer: Tim Foster | |
| Batch Size: 5.28 gal | Style: Foreign Extra Stout (13D) |
| Boil Size: 6.25 gal | Style Guide: BJCP 2008 |
| Color: 53.0 SRM | Equipment: My Equipment |
| Bitterness: 55.7 IBUs | Boil 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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