It takes more than a recipe to make a tasty brew. Register | Login

Toffee Stout Extract
Color
Stats
OG1.067
FG1.017
IBU29
ABV6.50 %
SRM30
BJCP Style
16B. Stout, Sweet Stout
Description
Submitted by EyeofRa on 05-Oct-2014

Recipe Details
Tasting Notes
Awards
Boil Volume 2.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Whites Lab WLP004 Irish Ale (75% app. attenuation)
Primary Fermentation
Secondary Fermentation
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.035 1.067 1.066
FG 1.010 1.017 1.022
IBU 20 29 40
SRM 30 35+
ABV 3 6.50 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
30.8 % 3.00 Dark Dry Malt Extract 18.9 80.0
30.8 % 3.00 Light Dry Malt Extract 20.3 2.0
15.4 % 1.50 American Crystal 20L Steeped for 30 minutes @ 160, sparged @ 170 7.9 20.0
10.3 % 1.00 Flaked Oats Steeped for 30 minutes @ 160, sparged @ 170 5.0 2.2
10.3 % 1.00 Brown Sugar Actually 1lb of toffee 6.8 2.0
2.6 % 0.25 British Chocolate Steeped for 30 minutes @ 160, sparged @ 170 1.3 475.0
  9.75     60.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
25.0 % 0.50 Cascade Whole/Plug 6.6 3.3 60 0.039 13.0
25.0 % 0.50 Cascade Whole/Plug 6.6 3.3 45 0.037 12.1
25.0 % 0.50 Willamette Whole/Plug 5.5 2.8 15 0.011 3.1
25.0 % 0.50 Willamette Whole/Plug 5.5 2.8 1 0.001 0.4
  2.00               29.0