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stout Partial
Color
Stats
OG1.092
FG1.023
IBU23
ABV8.90 %
SRM50
BJCP Style
16A. Stout, Dry Stout
Description
Submitted by drstupid911 on 09-Dec-2009

Recipe Details
Tasting Notes
Awards
Boil Volume 2.50 gallons
Boil Time 60 minutes
Batch Size 2.50 gallons
Yeast (75% app. attenuation)
Primary Fermentation
Secondary Fermentation
Other Fermentation
Procedure mix extract with water and bring to 150 degrees mash all grain at 150 for 30 minutes. add to brew. add all northern brewers hops and boil for 50 min at 155. add perle and take up to 170 degrees for ten munutes. take off heat and cool.
  Style Comparison
  Low   High
OG 1.035 1.092 1.050
FG 1.007 1.023 1.011
IBU 30 23 50
SRM 50 35+
ABV 3.2 8.90 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
52.6 % 5.00 Roasted Barley 43.5 450.0
42.1 % 4.00 Amber Malt Extract Syrup 43.2 9.0
5.4 % 0.51 American Two-row Pale 5.7 1.8
  9.51     92.4  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 0.50 Northern Brewer Whole/Plug 6.9 3.5 60 0.158 16.3
50.0 % 0.50 Perle Whole/Plug 8.0 4.0 10 0.057 6.9
  1.00               23.0