Otters Entire Stout 
All Grain Recipe
Submitted By: otters (Shared)
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| Brewer: Otters | |
| Batch Size: 6.08 gal | Style: Porter/stout special ( 8H) |
| Boil Size: 6.94 gal | Style Guide: FADØL 2007 |
| Color: 34.5 SRM | Equipment: Otters Craft Brewery |
| Bitterness: 35.0 IBUs | Boil Time: 90 min |
| Est OG: 1.048 (12.0° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
| Est FG: 1.008 SG (2.1° P) | Fermentation: Ale, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 9 lbs 2.74 oz |
Pale Ale (Crisp) (4.0 SRM) |
Grain |
1 |
| 6.42 oz |
Chocolate (Crisp) (630.0 SRM) |
Grain |
2 |
| 6.42 oz |
Crystal Dark - 77L (Crisp) (75.0 SRM) |
Grain |
3 |
| 6.42 oz |
Roasted Barley (Crisp) (695.0 SRM) |
Grain |
4 |
| 1.06 oz |
Black (Crisp) (680.0 SRM) |
Grain |
5 |
| 1.47 oz |
Challenger [7.5%] - Boil 90 min |
Hops |
6 |
| 0.65 oz |
East Kent Goldings (EKG) [5.0%] - Boil 10 min |
Hops |
7 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
8 |
Notes
This is the second time this beer has been produced and the recipe will remain unchanged - A fantastic beer which was a very interesting slant on a Stout. Only problem, the last batch was drunk in gusto' and too early... The last of the batch were excellent - a good stout to form the foundation for tweaking.
This batch was originally run in GW's beer engine and subsequently transcribed to Beer Smith. Furthermore the carbonation and mash temp tools were subsequently used; - 1) Carbonation; as this was probably the only issue I had with the last batch - too flat for my taste. And 2) Mash temp run at 64c to produce a very dry beer ideal for a English Stout.
Instruction for special actions follow:
make 40L of liquor No: 4 for Stout
Set HLT temp at 84c for a strike heat of 73c aiming for 64c mash in
Use bubble wrap to add extra insulation 90 min step mash
1st brew using Neales ale yeast (used Nottingham yeast) and fermentation will be conducted at 19/20cThis Recipe Has Not Been Rated
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