Suet stout

All Grain Recipe

Submitted By: bigislandpolack (Shared)
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Batch Size: 5.50 galStyle: Sweet Stout (13B)
Boil Size: 7.40 galStyle Guide: BJCP 2008
Color: 39.6 SRMEquipment: 01 Nick All Grain Equipment 5g No Sparge (70qt Coleman Xtreme Cooler)
Bitterness: 31.6 IBUsBoil Time: 60 min
Est OG: 1.061 (15.1° P)Mash Profile: BIAB, Medium Body
Est FG: 1.019 SG (4.9° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
9 lbs 8.00 oz Pale Malt (2 Row) UK (3.0 SRM) Grain 1
2 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 2
1 lbs 8.00 oz Chocolate Malt (350.0 SRM) Grain 3
2.00 oz Goldings, East Kent [5.0%] - Boil 60 min Hops 4
1.0 pkgs English Ale (White Labs #WLP002) Yeast 5

Notes

18 oz lactose 20 minutes Grist was different from recipe. Used American 2-row and Blackswaen (375L) instead of chocolate. Heating of liquor was interrupted briefly to move the burner from the plastic table to the ground. The table couldn't handle the weight Mashed in a little high. Temp was 154°F after adding the grist. Stirring lowered temp to 153°F and I left it there. Mash seems a little thin, but Beersmith has never lied before. Post Mash Grav: 1.053 Added lactose 26 minutes OG: 1.074 but subtracted .009 for lactose addition (1.065 actual) Ptiched Yeast at 67°F Monday night before bed Fermentation was visible for 3.5 days, measured gravity at 1.030 before correcting for lactose, or 1.021 after correction

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