Crime Scene Stout 
Extract Recipe
Submitted By: pj (Shared)
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| Brewer: Paul J. Healy | |
| Batch Size: 5.00 gal | Style: Oatmeal Stout (13C) |
| Boil Size: 3.00 gal | Style Guide: BJCP 2008 |
| Color: 41.8 SRM | Equipment: Brew Pot (5 Gallon) |
| Bitterness: 23.4 IBUs | Boil Time: 60 min |
| Est OG: 1.069 (16.8° P) | |
| Est FG: 1.021 SG (5.2° P) | Fermentation: My Aging Profile |
| ABV: 6.4% | Taste Rating: 42.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Oats, Flaked (1.0 SRM) |
Grain |
1 |
| 8.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
2 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
| 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
4 |
| 8 lbs |
Amber Dry Extract (12.5 SRM) |
Dry Extract |
5 |
| 1.50 oz |
Phoenix [8.0%] - Boil 60 min |
Hops |
6 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
| 1.00 oz |
Fuggles [4.5%] - Boil 5 min |
Hops |
8 |
| 1.0 pkgs |
Whitbread Ale (Wyeast Labs #1099) |
Yeast |
9 |
Taste Notes
GoneNotes
Recipe from Patrick Stirling posted on BeerRecipes.org. Blew lid off fermenter and splashed dark beer on walls. Looked like a crime scene. The taste was really, really good.This Recipe Has Not Been Rated
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