three flavors of corey stout 
Extract Recipe
Submitted By: coreykniss (Shared)
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| Brewer: corey | |
| Batch Size: 5.00 gal | Style: Oatmeal Stout (13C) |
| Boil Size: 6.20 gal | Style Guide: BJCP 2008 |
| Color: 24.4 SRM | Equipment: My Equipment |
| Bitterness: 28.9 IBUs | Boil Time: 60 min |
| Est OG: 1.055 (13.6° P) | |
| Est FG: 1.020 SG (5.0° P) | Fermentation: Ale, Two Stage |
| ABV: 4.7% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.62 oz |
Caramel/Crystal Malt -120L (120.0 SRM) |
Grain |
1 |
| 4.31 oz |
Chocolate Malt (350.0 SRM) |
Grain |
2 |
| 4.31 oz |
Roasted Barley (300.0 SRM) |
Grain |
3 |
| 6 lbs 7.87 oz |
Pale Liquid Extract (8.0 SRM) |
Extract |
4 |
| 8.81 oz |
Maltodextrin (3.0 SRM) |
Sugar |
5 |
| 8.81 oz |
Milk Sugar (Lactose) (0.0 SRM) |
Sugar |
6 |
| 0.50 oz |
Magnum [12.0%] - Boil 60 min |
Hops |
7 |
| 0.50 oz |
Cluster [7.0%] - Boil 10 min |
Hops |
8 |
| 1.0 pkgs |
Nottingham (Danstar #-) |
Yeast |
9 |
Notes
150 on pot gauge for steeping
added four squares of semi sweet bakning chocolate and two tablespoons vannila with 10 min. to go
added one half strwberry flavoring at bottling
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