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Blind Spot Extract
Color
Stats
OG1.050
FG1.014
IBU37
ABV4.60 %
SRM34
BJCP Style
16A. Stout, Dry Stout
Description
10 Gallon Guinness style with Sour/Acid malt to add the special pucker.
Submitted by timhutchins on 21-Aug-2007

Recipe Details
Tasting Notes
Awards
Boil Volume 12.00 gallons
Boil Time 90 minutes
Batch Size 10.00 gallons
Yeast White Labs Irish Ale (72% app. attenuation)
Primary Fermentation ~11 days in glass
Secondary Fermentation None
Other Fermentation None
Procedure Start 12 gallons of water on the burner. Add 4 tsp. of Gypsum. Slowly bring 2 gallons of water to a 170 degrees on the stove. Allow for one hour between 90 and 170. When water hits 90, add the specialty grains in a bag. Once it hits 170 place the bag in a strainer and spray hot water over it till you have about 2 gallons. Add to boil. Once the kraussen begins to break up and the bubbles slow considerably (8-14 days), keg it and put in cold storage. Try not to drink it all before it has one month to age.
  Style Comparison
  Low   High
OG 1.035 1.050 1.050
FG 1.007 1.014 1.011
IBU 30 37 50
SRM 34 35+
ABV 3.2 4.60 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
75.0 % 15.00 Light Malt Extract Syrup 38.3 2.0
10.0 % 2.00 Roasted Barley 4.4 450.0
7.5 % 1.50 Munich Dark 3.4 18.0
2.5 % 0.50 Flaked Oats 1.2 2.2
2.5 % 0.50 Flaked Wheat 1.3 2.0
2.5 % 0.50 American Two-row Pale Sauer/Acidulated 1.4 1.8
  20.00     49.9  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 2.00 Northern Brewer Whole/Plug 6.9 13.8 90 0.266 27.5
25.0 % 1.00 Goldings Whole/Plug 5.0 5.0 30 0.191 7.2
25.0 % 1.00 Goldings Whole/Plug 5.0 5.0 5 0.050 1.9
  4.00               37.0
Miscellaneous Ingredients
Weight/Units Name Notes
4 tsp. Gypsum while heating
2 tsp. Yeast Nutrient 10 min.
2 tsp. Irish Moss 10 min.