PBFXS, Ver. 4

All Grain Recipe

Submitted By: pskahan (Shared)
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Brewer: Pat Skahan
Batch Size: 5.00 galStyle: Foreign Extra Stout (16D)
Boil Size: 6.80 galStyle Guide: BJCP 2015
Color: 40.9 SRMEquipment: Pat Skahan's Brewhouse
Bitterness: 63.6 IBUsBoil Time: 60 min
Est OG: 1.070 (17.2° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.019 SG (4.7° P)Fermentation: Ale, Single Stage
ABV: 6.9%Taste Rating: 0.0

Ingredients
Amount Name Type #
5.00 gal Dublin, Ireland Water 1
3.00 g Chalk (Mash 60 min) Misc 2
1.50 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 3
0.50 g Calcium Chloride (Mash 60 min) Misc 4
0.20 g Salt (Mash 60 min) Misc 5
10 lbs 4.00 oz Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 6
2 lbs Barley, Flaked (1.7 SRM) Grain 7
1 lbs 8.48 oz Roasted Barley (300.0 SRM) Grain 8
8.00 oz Chocolate (Briess) (350.0 SRM) Grain 9
2.00 oz East Kent Goldings (EKG) [6.1%] - Boil 60 min Hops 10
1.00 oz Styrian Goldings [5.7%] - Boil 60 min Hops 11
1.00 tsp Irish Moss (Boil 15 min) Misc 12
8.00 oz Milk Sugar (Lactose) [Primary] (0.0 SRM) Sugar 13
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 14

Notes

17.82 qt. = 4.46 gal. IBU = 62, SRM = 40.5. Pitched yeast starter on 1/13/18. Slow airlock activity 1/14/18. Added lactose to keg to try to counteract overly bitter final beer (astringent?).

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