2014-06-Watney's Cream Stout

Extract Recipe

Submitted By: EnglishBulldog (Shared)
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Brewer: Ritz Burrows
Batch Size: 5.50 galStyle: Sweet Stout (13B)
Boil Size: 4.58 galStyle Guide: BJCP 2008
Color: 31.6 SRMEquipment: Stainless Keg (15 Gallon) - Extract
Bitterness: 21.8 IBUsBoil Time: 60 min
Est OG: 1.049 (12.3° P)
Est FG: 1.011 SG (2.8° P)Fermentation: My Aging Profile
ABV: 5.0%Taste Rating: 39.0

Ingredients
Amount Name Type #
1.00 tbsp PH 5.2 Stabilizer (Mash 60 min) Misc 1
14.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 2
8.00 oz Muntons Chocolate (385.0 SRM) Grain 3
5.00 oz Barley, Flaked (Briess) (1.7 SRM) Grain 4
5.00 oz Carafa Special II (Weyermann) (415.0 SRM) Grain 5
5.00 oz Roasted Barley (300.0 SRM) Grain 6
6 lbs LME Gold (Northern Brewer) (4.0 SRM) Extract 7
12.00 oz Dextrose (Briess) (1.0 SRM) Sugar 8
0.90 oz Delta [6.0%] - Boil 60 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
1.0 pkgs British Ale (White Labs #WLP005) Yeast 11

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