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Fat-Turkey Stout All-grain
Color
Stats
OG1.045
FG1.012
IBU44
ABV4.30 %
SRM22
BJCP Style
16A. Stout, Dry Stout
Description
Brewed in a haste for thanksgiving. First brew after returning from brewing school.
Submitted by hopfenundmalz on 18-Jan-2008

Recipe Details
Tasting Notes med-heavy body, dry but mellow bitterness, smooth creaminess, good roasted flavor, wish i had nitro for serving. very happy with this one. it was well liked!
Awards
Boil Volume 5.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast white labs WLP004 Irish Ale (73% app. attenuation)
Primary Fermentation 9 days in plastic
Secondary Fermentation 7 days in corny keg
Other Fermentation
Procedure started with 10 liters of water and mashed 140F for 10 minutes, then added 2 liters of 180F water to bring it to 150F and it was held there for another 60 minutes. sparged with 12 liters of 175F water in 3 increments. 9 days in primary, then rack into corny keg and store at about 60F for 7 days...optionally you can rack off to a new keg if you want it slightly more clear, but hey it's a friggin' black stout!... and then force carbonate to 15psi (1 bar).
  Style Comparison
  Low   High
OG 1.035 1.045 1.050
FG 1.007 1.012 1.011
IBU 30 44 50
SRM 22 35+
ABV 3.2 4.30 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
78.0 % 8.00 Canadian Two-row Pale 35.7 2.1
9.8 % 1.00 German Munich 4.6 8.0
7.3 % 0.75 German Carahell 3.2 12.0
4.9 % 0.50 Roasted Barley 1.8 450.0
  10.25     45.3  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
66.7 % 2.00 Fuggles Whole/Plug 4.7 9.4 60 0.250 35.2
33.3 % 1.00 Fuggles Whole/Plug 4.7 4.7 15 0.124 8.7
  3.00               44.0