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Dayton Dark Extract
Color
Stats
OG1.061
FG1.015
IBU43
ABV5.90 %
SRM50
BJCP Style
16A. Stout, Dry Stout
Description
Submitted by BK4186 on 23-Mar-2011

Recipe Details
Tasting Notes
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast WLP004 Irish Ale Yeast (75% app. attenuation)
Primary Fermentation 1 week
Secondary Fermentation 2 weeks
Other Fermentation
Procedure
  Style Comparison
  Low   High
OG 1.035 1.061 1.050
FG 1.007 1.015 1.011
IBU 30 43 50
SRM 50 35+
ABV 3.2 5.90 5.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
59.5 % 6.60 Light Malt Extract Syrup 33.7 2.0
18.0 % 2.00 American Roasted Barley Make sure its Black Roasted Barley 8.4 450.0
9.0 % 1.00 Belgian Candi Sugar Dark 6.8 275.0
9.0 % 1.00 American Chocolate 4.4 350.0
4.5 % 0.50 American Crystal 120L 2.5 120.0
  11.10     55.6  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
66.7 % 1.00 Cluster Pellet 7.7 7.7 60 0.049 37.7
33.3 % 0.50 Perle Pellet 8.0 4.0 15 0.014 5.6
  1.50               43.0