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Steel City Stout All-grain
Color
Stats
OG1.042
FG1.010
IBU48
ABV4.10 %
SRM33
BJCP Style
16A. Stout, Dry Stout
Description
A dry, roasty, moderately bitter stout.
Submitted by TomH on 20-Dec-2009

Recipe Details
Tasting Notes Quite a bit of roasty flavor, pours out of keg with nice creamy head. This works well in conjunction with a heavier pale ale for a great black and tan. It is probably a bit roastier than guinness but similar in body and mouth feel.
Awards
Boil Volume 6.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast US 05 (75% app. attenuation)
Primary Fermentation glass, 10 days
Secondary Fermentation none
Other Fermentation
Procedure Mashed at 155 degrees x 60 minutes, sparged at 168 degrees. Dropped this on existing yeast cake and it fermented within a few days to FG. Kegged and aged x 2 weeks before tapping.
  Style Comparison
  Low   High
OG 1.035 1.042 1.050
FG 1.007 1.010 1.011
IBU 30 48 50
SRM 33 35+
ABV 3.2 4.10 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
62.5 % 5.00 American Two-row Pale 27.8 1.8
25.0 % 2.00 Flaked Barley 9.6 2.2
12.5 % 1.00 Roasted Barley 4.4 450.0
  8.00     41.7  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
100.0 % 2.40 East Kent Goldings Pellet 4.6 11.0 60 0.290 48.0
  2.40               48.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tblspn irish moss 15 min