Spring Into Stout

Source: Collin Parker
Recipe added: 04/12/97
Email: parkerc@cadvision.com
URL: http://www.cadvision.com

Great tasting creamy stout. Nice bitterness, like a quality stout. low flavour and aroma, due to hops, like a quality stout. Over all a good stout to sip on a cool spring night. Enjoy

Specifics

Recipe type: All Grain
Batch Size: 23 liters
Starting Gravity: 1.061
Finishing Gravity: 1.014
Time in Boil: 60 minutes
Primary Fermentation: 5 days @ 18 C
Secondary Fermentation: 29 days @ 18 C

Ingredients:

10 lbs. Gambrinus E.S.B. 2 Row
1 lbs. Roasted Barley
0.5 lbs. Flaked Barley
0.5 lbs. Wheat
0.25 lbs. Chocolate malt
1.0 lbs. Quaker Oats
32 grams Bramling Cross pellets 60 minutes boil 7.1% a.a.
14 grams Northern Brewer pellets 30 minutes boil 8.1% a.a.
Wyeast #1098 British Ale 2 liter starter
1 cup Demerara Brown sugar for bottling

Procedure:

3 Step mash. 50 minutes @ 50 C 50 minutes @ 60 C 3 hours @ 65 C Got 90% Extraction Effeciency 16 liters in grist sparge with 90 C water over one hour. Fermented in 23 liter carboy with blow off.

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