PBFXS, v.7

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: 7.00 galStyle Guide: BJCP 2015
Color: 37.0 SRMEquipment: Pat Skahan's Brewhouse
Bitterness: 50.7 IBUsBoil Time: 60 min
Est OG: 1.062 (15.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.013 SG (3.4° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 0.0

Ingredients
Amount Name Type #
8.50 gal House (well) Water - Softened Water 1
1.73 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
1.52 g Baking Soda (Mash 60 min) Misc 3
1.45 g Calcium Chloride (Mash 60 min) Misc 4
0.60 ml Lactic Acid (Mash 60 min) Misc 5
9 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 6
1 lbs Roasted Barley (300.0 SRM) Grain 7
10.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 8
8.00 oz Chocolate (Briess) (350.0 SRM) Grain 9
6.00 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 10
6.00 oz Molasses [Boil] (80.0 SRM) Sugar 11
2.00 oz East Kent Goldings (EKG) [4.7%] - Boil 60 min Hops 12
1.00 oz Fuggles [4.2%] - Boil 60 min Hops 13
2.04 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 14
1.78 g Baking Soda (Boil 60 min) Misc 15
1.71 g Calcium Chloride (Boil 60 min) Misc 16
1.00 tsp Irish Moss (Boil 15 min) Misc 17
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 18

Notes

SRM=37, IBU=50.7 Est. ABV= 6.4%.

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