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St. Barbara's Day Stout All-grain
Color
Stats
OG1.062
FG1.016
IBU37
ABV5.90 %
SRM50
BJCP Style
16C. Stout, Oatmeal Stout
Description
Fricken dark!
Submitted by Scott on 28-Jan-2010

Recipe Details
Tasting Notes
Awards
Boil Volume 6.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast White Labs WLP02, English Ale Yeast (75% app. attenuation)
Primary Fermentation plastic, 8 days
Secondary Fermentation plastic, 10
Other Fermentation keg, 1 week before putting to CO2
Procedure Mash grains at 153 degrees F. for 60 minutes or until conversion. Sparge with 170 degree water and collect 6.5 gallons of wort. Boil 60 minutes following hop schedule.
  Style Comparison
  Low   High
OG 1.035 1.062 1.060
FG 1.010 1.016 1.018
IBU 20 37 50
SRM 50 35+
ABV 3.3 5.90 6
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
71.4 % 8.75 American Two-row Pale 46.6 1.8
16.3 % 2.00 American Chocolate 8.4 350.0
4.1 % 0.50 Roasted Barley 2.1 450.0
4.1 % 0.50 American Special Roast 2.4 40.0
4.1 % 0.50 Black Patent 2.1 500.0
  12.25     61.5  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
27.3 % 0.75 Centennial Pellet 9.0 6.8 60 0.259 26.2
36.4 % 1.00 Willamette Pellet 5.0 5.0 15 0.129 9.6
36.4 % 1.00 Willamette Pellet 5.0 5.0 1 0.011 0.8
  2.75               37.0