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Chickened Out Stout Extract
Color
Stats
OG1.045
FG1.012
IBU43
ABV4.30 %
SRM50
BJCP Style
16A. Stout, Dry Stout
Description
Basic stout recipe, nothing fancy, but a very solid beer.
Submitted by goldebluvsc on 15-Sep-2010

Recipe Details
Tasting Notes Not a bold or overpowering stout, but distinctly a stout nonetheless. For my money, it has just the right amount of bitterness, chocolate, and roasted flavors.
Awards Met with great enthusiasm from experienced beer tasters.
Boil Volume 5.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast White Labs WLP013 London Ale Yeast (75% app. attenuation)
Primary Fermentation Plastic, 17 days
Secondary Fermentation
Other Fermentation Bottle, 2-3 weeks
Procedure Used my local water, which is very hard. Steep grains @150 degrees for 30 minutes. I boiled with 5 gallons and topped it off after boil with distilled water. I don't think secondary fermentation is necessary, turned out great with just primary.
  Style Comparison
  Low   High
OG 1.035 1.045 1.050
FG 1.007 1.012 1.011
IBU 30 43 50
SRM 50 35+
ABV 3.2 4.30 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
72.7 % 6.00 Light Malt Extract Syrup Cooper's 30.6 2.0
12.1 % 1.00 British Chocolate 5.1 475.0
12.1 % 1.00 British Roasted Barley 4.4 575.0
3.0 % 0.25 American Black Patent 1.1 500.0
  8.25     41.1  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 0.50 Columbus Pellet 13.7 6.9 60 0.265 27.2
50.0 % 0.50 Northern Brewer Pellet 10.2 5.1 30 0.204 15.6
  1.00               43.0