Black Back Fox Stout - Recipe

Black Back Fox Stout (1 ratings)

Brewer: Steve Crawshaw
Batch Size: 5.28 gal	Style: Dry Stout (13A)
Boil Size: 7.64 gal	Style Guide: BJCP 2008
Color: 36.5 SRM	Equipment: Steve's Kit Stainless MT
Bitterness: 34.5 IBUs	Boil Time: 90 min
Est OG: 1.048 (11.9° P)	Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.7° P)	Fermentation: Ale, Two Stage
ABV: 4.4%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
5.28 gal	Distilled Water	Water	1
10.00 g	Calcium Chloride (Mash 60 min)	Misc	2
7.00 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
7 lbs 11.46 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	4
15.17 oz	Barley, Flaked (1.7 SRM)	Grain	5
15.17 oz	Roasted Barley (Thomas Fawcett) (609.0 SRM)	Grain	6
3.53 oz	Caraaroma (Weyermann) (178.0 SRM)	Grain	7
1.23 oz	East Kent Goldings (EKG) [6.9%] - Boil 60 min	Hops	8
1.06 items	Immersion Chiller (Boil 15 min)	Misc	9
1.0 pkgs	Cry Havoc (White Labs #WLP862)	Yeast	10