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Saturday, 28 March 2009 |
Category Stout
Recipe Type Partial Mash
Fermentables
4.25 lbs. English Pale malt
12 oz. Chocolate malt
8 oz. Flaked oats
6 oz. English crystal 37L
2.5 oz. Roasted barley
2 oz. Black patent
1 lbs. DME American Wheat
Hops
0.5 oz. Northern Brewer 6.5% (60 min)
0.5 Kent Goldings 5.5% (15 min)
Yeast
BrewTek British Draft CL-160 yeast
Procedure
Mash water: 7.7 quarts (130 degF strike). 122 degF (30 min) 157 degF (55 min) 168
degF (5 min).
Sparge water: 9.2 quarts (170 degF)
Sparge liquor: 3.3 gallons
Desired final volume: 5 gallons.
Add malt extract and water to top and bring to boil; add bittering hops after 30 minutes.
Pitch when cool (65-75 degF).
Ferment at 65-68 degF for 48 hours
Rack to secondary when gravity has dropped below 1.0 25.
Continue secondary fermentation at 65-68 degF for 14 days.
Prime with 3/4 cup corn sugar or equivalent and bottle.
Store and serve at 55 degF.
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