Billy O' Tea - Amber Stout

All Grain Recipe

Submitted By: ChaosMage (Shared)
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Brewer: ChaosMage
Batch Size: 5.00 galStyle: Experimental Beer (34C)
Boil Size: 5.97 galStyle Guide: BJCP 2021
Color: 7.2 SRMEquipment: Mash and Boil
Bitterness: 18.6 IBUsBoil Time: 60 min
Est OG: 1.102 (24.3° P)Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.036 SG (9.0° P)Fermentation: Ale, Two Stage
ABV: 9.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.35 gal Distilled Water Water 1
9.00 ml Lactic Acid (Mash 60 min) Misc 2
6.00 g Calcium Chloride (Mash 60 min) Misc 3
3.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
3.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
2.50 g Salt (Mash 60 min) Misc 6
2.00 g Baking Soda (Mash 60 min) Misc 7
12 lbs Maris Otter Pale Malt (Muntons) (2.6 SRM) Grain 8
1 lbs Blonde Roastoat Malt (Briess) (6.0 SRM) Grain 9
1 lbs Caramel Malt - 10L (Briess) (10.0 SRM) Grain 10
1 lbs Oats, Flaked (1.0 SRM) Grain 11
1 lbs Viking Smoked Malt, beech wood (2.0 SRM) Grain 12
8.00 oz Barley, Flaked (1.7 SRM) Grain 13
7.00 g Calcium Chloride (Sparge 60 min) Misc 14
2.00 g Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 15
2.00 g Salt (Sparge 60 min) Misc 16
1.00 g Baking Soda (Sparge 60 min) Misc 17
0.50 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 18
1 lbs Candi Sugar, Clear [Boil] (0.5 SRM) Sugar 19
1 lbs Milk Sugar (Lactose) [Boil] (0.0 SRM) Sugar 20
1.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 21
2.00 oz Cacao Nibs (Boil 30 min) Misc 22
0.50 oz Goldings, East Kent [5.0%] - Boil 30 min Hops 23
1.00 Whirlfloc Tablet (Boil 15 min) Misc 24
0.25 oz Goldings, East Kent [5.0%] - Boil 10 min Hops 25
3.00 tsp Yeast Nutrient (Boil 3 days) Misc 26
1.0 pkgs Ringwood Ale (Wyeast Labs #1187) Yeast 27
2.00 oz Cacao Nibs (Primary 7 days) Misc 28
3.00 Vanilla Beans (Secondary 7 days) Misc 29

Notes

This is a modified/scaled version of a white stout recipe that I found online. Between the flaked oats and barley, it should have a nice full body, and a silky mouthfeel, with good head retention. Add 2 oz of Cacao nibs to the boil at 10 mins. Soak 2 oz of cacao nibs in just enough vodka to cover them for a week, then add half the mixture to your secondary. Cut the Vanilla Beans in half lengthwise, then chop into 1.5 inch sections. Be sure not to lose any of the tiny beans or the super flavorful goo. Add it all to secondary. In the end you should have a nice malty amber stout. The ringwood ale yeast starts slow, but once it takes off, it drops gravity like a rock. on fire. with extra smoke and flames. and a side of jalepenos.

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