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Snowy Slope Stout All-grain
Color
Stats
OG1.070
FG1.012
IBU59
ABV7.50 %
SRM50
BJCP Style
16D. Stout, Foreign Extra Stout
Description
Submitted by bravemen on 21-Dec-2007

Recipe Details
Tasting Notes Dark brown to black oat, wheat and barley stout. Creamy mouthfeel and nice head retention. Low carbonation. Not much for aroma except for a subtle roasted smell. Roasted and nutty flavors finishing with a slightly alcohol and warming sensation and hint of coffee.
Awards
Boil Volume 7.00 gallons
Boil Time 90 minutes
Batch Size 6.00 gallons
Yeast Local Brewery Yeast (75% app. attenuation)
Primary Fermentation 7 days
Secondary Fermentation 6 days
Other Fermentation Kegged and forced carbonated
Procedure Mash at 155 degrees for 90 minutes. Sparge with 170 degree water to obtain 7-8 gallons of wort. Boil wort for 90 minutes adding the hops for last 60 minutes of boil and Irish moss (whorlfloc tablet) for last 15 minutes.
  Style Comparison
  Low   High
OG 1.050 1.070 1.075
FG 1.010 1.012 1.017
IBU 35 59 70
SRM 50 35+
ABV 5 7.50 7.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
58.5 % 9.50 American Two-row Pale 43.9 1.8
13.8 % 2.25 Flaked Barley 9.0 2.2
13.8 % 2.25 Roasted Barley 8.2 450.0
12.3 % 2.00 Flaked Oats 8.3 2.2
1.5 % 0.25 Flaked Wheat 1.1 2.0
  16.25     70.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
35.7 % 1.25 Cascade Whole/Plug 6.6 8.3 60 0.211 21.7
35.7 % 1.25 Goldings Whole/Plug 5.0 6.3 60 0.211 16.4
28.6 % 1.00 Perle Whole/Plug 8.0 8.0 60 0.211 21.1
  3.50               59.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 Whirlflock Irish Moss Tablet
1 lb. Rice Hulls Prevent stuck sparge