Down and Out Stout - Recipe

Down and Out Stout (1 ratings)

Brewer: Fraser
Batch Size: 6.87 gal	Style: Dry Stout (13A)
Boil Size: 8.44 gal	Style Guide: BJCP 2008
Color: 33.1 SRM	Equipment: Grainfather
Bitterness: 35.5 IBUs	Boil Time: 90 min
Est OG: 1.042 (10.5° P)	Mash Profile: Temperature Mash, 1 Step, Medium Body
Est FG: 1.007 SG (1.9° P)	Fermentation: Ale, Single Stage
ABV: 4.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
3.96 gal	Hobart - Sandy Bay	Water	1
1.10 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	2
0.80 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	3
0.60 g	Calcium Chloride (Mash 60 min)	Misc	4
3.22 g	Chalk (Mash 60 min)	Misc	5
1.22 g	Baking Soda (Mash 60 min)	Misc	6
7 lbs 8.05 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	7
12.39 oz	Black Malt (Thomas Fawcett) (660.0 SRM)	Grain	8
7.74 oz	Barley, Flaked (Thomas Fawcett) (2.0 SRM)	Grain	9
7.74 oz	Roasted Barley (300.0 SRM)	Grain	10
0.85 oz	Goldings, East Kent [5.7%] - Boil 60 min	Hops	11
0.88 oz	Northern Brewer [8.5%] - Boil 60 min	Hops	12
1.0 pkgs	Dry English Ale (White Labs #WLP007)	Yeast	13