St. Forest Stout - Extract 
Extract Recipe
Submitted By: Krceder (Shared)
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| Brewer: Kevin | |
| Batch Size: 5.00 gal | Style: Foreign Extra Stout (13D) |
| Boil Size: 6.71 gal | Style Guide: BJCP 2008 |
| Color: 67.1 SRM | Equipment: 5 gal. batch - 8gal plot 10-gal cooler |
| Bitterness: 52.8 IBUs | Boil Time: 75 min |
| Est OG: 1.065 (16.0° P) | |
| Est FG: 1.018 SG (4.5° P) | Fermentation: Ale, Single Stage |
| ABV: 6.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
LME Golden Light (Briess) (4.0 SRM) |
Extract |
1 |
| 1.00 oz |
Bravo [17.3%] - Boil 60 min |
Hops |
2 |
| 2.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
3 |
| 1.00 oz |
Legacy [8.4%] - Boil 15 min |
Hops |
4 |
| 1.00 oz |
Legacy [8.4%] - Boil 0 min |
Hops |
5 |
| 1.0 pkgs |
Irish Ale (Wyeast Labs #1084) |
Yeast |
6 |
| 1 lbs 8.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
7 |
| 1 lbs 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
8 |
| 12.00 oz |
Black (Patent) Malt (500.0 SRM) |
Grain |
9 |
Notes
A new stout for Forest's birthday. Trying for a big chocolate-coffee flavor. Cold steeped dark grains for the Hopped Toddy and got a wonderful rounded dark chocolate flavor. Trying the same here by with less chocolate and including a bunch of roast barley.
Top-up volume in recipe is liquor from steeping dark grains.
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