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Charlie Brown Stout Extract
Color
Stats
OG1.070
FG1.015
IBU48
ABV7.10 %
SRM40
BJCP Style
16D. Stout, Foreign Extra Stout
Description
This is a heavy version of St. Charles Porter from Blackstone's Brewery here in Nashville, TN.
Submitted by ChiefGeek on 17-Mar-2014

Recipe Details
Tasting Notes
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Mangrove Jacks M03 Newcastle Dark Ale (75% app. attenuation)
Primary Fermentation Glass, 7 days
Secondary Fermentation
Other Fermentation
Procedure steeped all grains 30 minutes at 150 degrees in 2 gal. of water, added to additional 2 gal. of water in main pot.
  Style Comparison
  Low   High
OG 1.050 1.070 1.075
FG 1.010 1.015 1.017
IBU 35 48 70
SRM 40 35+
ABV 5 7.10 7.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
44.4 % 5.00 Amber Dry Malt Extract 33.8 12.5
8.9 % 1.00 Cane sugar 6.9 1.0
8.9 % 1.00 American Crystal 40L 5.1 40.0
8.9 % 1.00 Belgian Biscuit 4.5 23.0
8.9 % 1.00 Belgian Special B 4.4 221.0
6.7 % 0.75 Brown Sugar 5.1 2.0
6.7 % 0.75 American Chocolate 3.3 350.0
6.7 % 0.75 Flaked Barley 3.6 2.2
  11.25     66.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.50 Willamette Pellet 5.1 7.7 60 0.046 35.3
16.7 % 0.50 Willamette Pellet 5.1 2.6 30 0.025 6.3
25.0 % 0.75 Centennial Pellet 8.8 6.6 10 0.010 6.5
8.3 % 0.25 Centennial Pellet 8.8 2.2 0 0.000 0.0
  3.00               48.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp. gypsum water condition
1 tsp. Irish Moss claifying