Stout.

ALL-GRAIN

Batch size: 5 gallons (19 l)
Brewhouse efficiency: 72%
OG: 1.080
FG: 1.018
IBUs: 46
ABV: 8%
SRM: 46

MALT/GRAIN BILL

12 lb (5.4 kg) Maris Otter
8 oz (227 g) Chocolate malt
8 oz (227 g) Chocolate rye
8 oz (227 g) Crystal 10
8 oz (227 g) Crystal 80
8 oz (227 g) Crystal 120
8 oz (227 g) Special B
8 oz (227 g) Roasted barley

HOPS SCHEDULE

0.5 oz (14 g) Citra (or blend) [12% AA] at 60 minutes (6 AAU)
1 oz (28 g) Citra (or blend) [12% AA] at 10 minutes (12 AAU)
1 oz (28 g) Citra (or blend) [12% AA] at whirlpool or flame out (12 AAU)

YEAST

Wyeast 1007 (German Ale)

DIRECTIONS

Mill the grains and mix with 4.8 gal (18.3 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C) and hold this temperature for 60 minutes. Vorlauf until your runnings are clear, and then run off into the kettle. Sparge the grains with 3.1 gal (11.8 l) and top up as necessary to obtain 6 gal (23 l) of wort. Boil for 60 minutes, following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Original post by: https://beerandbrewing.com

1 Comment

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