CLI Stout (Version 2.0) 
All Grain Recipe
Submitted By: timf (Shared)
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| Brewer: Tim Foster | |
| Batch Size: 5.00 gal | Style: Dry Stout (13A) |
| Boil Size: 5.70 gal | Style Guide: BJCP 2008 |
| Color: 50.1 SRM | Equipment: Tim's 100L Boil Kettle - BIAB |
| Bitterness: 43.6 IBUs | Boil 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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