Delicously Dry Stout
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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16-A Stout, Dry Stout
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Min OG:
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1.035
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Max OG:
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1.050
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|
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Min IBU:
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30
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Max IBU:
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50
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|
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Min Clr:
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35
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Max Clr:
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90
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Color in SRM, Lovibond
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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2.00
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Total Grain (Lbs):
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8.55
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|
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Anticipated OG:
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1.042
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Plato:
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10.43
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Anticipated SRM:
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52.4
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Anticipated IBU:
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68.1
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Brewhouse Efficiency:
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40
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%
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|
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Wort Boil Time:
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60
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Minutes
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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%
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Amount
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Name
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Origin
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Potential
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SRM
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46.8
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4.00 lbs.
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Light Liquid Malt Extract
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1.035
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7
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17.5
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1.50 lbs.
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Pale Malt(2-row)
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Great Britain
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1.038
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3
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17.5
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1.50 lbs.
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Roasted Barley
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Belgium
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1.030
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575
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11.7
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1.00 lbs.
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Flaked Barley
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America
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1.032
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2
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3.5
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0.30 lbs.
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Cara-Pils Dextrine Malt
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1.033
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2
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2.9
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0.25 lbs.
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Corn Sugar
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1.047
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0
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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2.00 oz.
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Perle
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Pellet
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7.00
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54.2
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60 min
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0.50 oz.
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Northern Brewer
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Pellet
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7.70
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14.0
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50 min
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Amount
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Name
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Type
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Time
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0.25 Oz
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Irish Moss
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Fining
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15 Min.(boil)
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White Labs WLP001 California Ale
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Mashed all grains at 130 deg. F. for 10 minutes in a gallon of water. Then raised the temp. to 155 deg. F. and held for 50 mins. Sparged into brew kettle with 2 gallons of water. Added malt extracts and bittering hops.
Added 8 tsp. of gypsum at start of boil.
Added 1 tbsp yeast energizer with yeast.
Made of few modifications for the original recipe: left out the chocolate malt, but ground the Roasted Malt very fine in the coffeemaker. Added a half ounce of Northern Brewer hops for a more bitter backbone. Also added a cup (4 oz) of corn sugar to give the yeast a little extra food.
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Generated with ProMash Brewing Software |