CLI Stout (Version 3.0)

All Grain Recipe

Submitted By: timf (Shared)
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Brewer: Tim Foster
Batch Size: 5.00 galStyle: Dry Stout (13A)
Boil Size: 7.40 galStyle Guide: BJCP 2008
Color: 42.9 SRMEquipment: Tim's 100L Boil Kettle - BIAB
Bitterness: 38.0 IBUsBoil Time: 60 min
Est OG: 1.043 (10.7° P)Mash Profile: BIAB, Full Body
Est FG: 1.011 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 4.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
5 lbs 11.71 oz Gladfield Pale Ale (2.8 SRM) Grain 1
2 lbs 3.27 oz Barley, Flaked (1.7 SRM) Grain 2
14.11 oz Gladfield Roast Barley (736.0 SRM) Grain 3
0.74 oz Goldings, East Kent [5.8%] - Boil 60 min Hops 4
0.35 oz Cascade [7.0%] - Boil 30 min Hops 5
0.35 oz Cascade [7.0%] - Boil 15 min Hops 6
0.35 oz Cascade [7.0%] - Boil 10 min Hops 7
1.0 pkgs Safale American (DCL/Fermentis #US-05) 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. For version 3.0, we're dropping the gravity significantly, using a neutral US ale yeast, and switching to whatever hops we have lying around. We're keeping the percentages of grain roughly similar.

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