CLI Stout (Version 2.0)

All Grain Recipe

Submitted By: timf (Shared)
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Brewer: Tim Foster
Batch Size: 5.00 galStyle: Dry Stout (13A)
Boil Size: 5.70 galStyle Guide: BJCP 2008
Color: 50.1 SRMEquipment: Tim's 100L Boil Kettle - BIAB
Bitterness: 43.6 IBUsBoil Time: 60 min
Est OG: 1.059 (14.5° P)Mash Profile: BIAB, Full Body
Est FG: 1.020 SG (5.1° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
7 lbs 11.46 oz Gladfield Pale Ale (2.8 SRM) Grain 1
3 lbs 4.91 oz Barley, Flaked (1.7 SRM) Grain 2
1 lbs 1.64 oz Gladfield Roast Barley (736.0 SRM) Grain 3
0.71 oz Nelson Sauvin [12.1%] - Boil 60 min Hops 4
0.18 oz NZ Styrian Goldings [7.2%] - Boil 30 min Hops 5
0.35 oz NZ Styrian Goldings [7.2%] - Boil 15 min Hops 6
0.35 oz NZ Styrian Goldings [7.2%] - Boil 10 min Hops 7
1.0 pkgs West Yorkshire Ale (Wyeast Labs #1469) Yeast 8

Notes

This is a slightly modified version of the "Guinness Export Stout" recipe from page 108 of "Brewing Classic European Beers At Home", by Graham Wheeler and Roger Protz.

This Recipe Has Not Been Rated

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