three flavors of corey stout

Extract Recipe

Submitted By: coreykniss (Shared)
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Brewer: corey
Batch Size: 5.00 galStyle: Oatmeal Stout (13C)
Boil Size: 6.20 galStyle Guide: BJCP 2008
Color: 24.4 SRMEquipment: My Equipment
Bitterness: 28.9 IBUsBoil 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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