Nosdunk Stout 1bbl
All Grain Recipe
Submitted By: gbrewer (Shared)
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Brewer: E. Knudson | |
Batch Size: 35.00 gal | Style: Sweet Stout (13B) |
Boil Size: 39.52 gal | Style Guide: BJCP 2008 |
Color: 40.0 SRM | Equipment: Nosdunk Brewing Company |
Bitterness: 28.8 IBUs | Boil Time: 60 min |
Est OG: 1.048 (11.9° P) | Mash Profile: Temperature Mash, 1 Step, Full Body |
Est FG: 1.016 SG (4.2° P) | Fermentation: Ale, Two Stage |
ABV: 4.1% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
44 lbs 15.61 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
6 lbs 12.26 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
2 |
4 lbs 8.17 oz |
Chocolate Malt (350.0 SRM) |
Grain |
3 |
4 lbs 8.17 oz |
Flaked Barley (2.0 SRM) |
Grain |
4 |
4 lbs 8.17 oz |
Roasted Barley (300.0 SRM) |
Grain |
5 |
1 lbs 2.04 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
6 |
7.95 oz |
Fuggles [6.3%] - Boil 60 min |
Hops |
7 |
2.10 oz |
Fuggles [6.3%] - Boil 10 min |
Hops |
8 |
1.0 pkgs |
London ESB Ale (Wyeast Labs #1968) |
Yeast |
9 |
Notes
Heat mash water to 171 degrees. Allow mash to settle for ten minutes and beer should be at 155 degrees. Using .5 liter of fresh yeast from Wyeast. Yeast 1968 London ESB.This Recipe Has Not Been Rated