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75 21 Extract
Color
Stats
OG1.058
FG1.015
IBU44
ABV5.50 %
SRM50
BJCP Style
16B. Stout, Sweet Stout
Description
Submitted by RLA113 on 22-Jul-2009

Recipe Details
Tasting Notes
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast California Ale Yeast (WLP001) (75% app. attenuation)
Primary Fermentation HDPE, 7 Days
Secondary Fermentation Glass, 21 Days
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.035 1.058 1.066
FG 1.010 1.015 1.022
IBU 20 44 40
SRM 50 35+
ABV 3 5.50 5.6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
83.1 % 8.00 Dark Malt Extract Syrup 40.8 80.0
7.8 % 0.75 Roasted Barley 3.3 450.0
5.2 % 0.50 Crystal 120L 2.2 120.0
2.6 % 0.25 Chocolate 1.1 350.0
1.3 % 0.13 Torrified Wheat 0.7 2.0
  9.63     48.0  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Perle Whole/Plug 8.0 8.0 60 0.045 36.3
50.0 % 1.00 Perle Whole/Plug 8.0 8.0 10 0.010 7.8
  2.00               44.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tsp Irish Moss at 30 min
3 tsp Gypsum at 30 min