hi all, in a few weeks i want to give my 2nd ever stout AG a go. my 1st one last year, a sort of oatmeal stout was 11poinst shy of my og so i have aimed a little higher for this one.
Brass Monkey Ball Buster
13-D Stout, Foreign Extra Stout
Min OG: 1.056 Max OG: 1.075
Min IBU: 30 Max IBU: 70
Min Clr: 78 Max Clr: 126 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 8.00
Anticipated OG: 1.076
Anticipated EBC: 116.3
Anticipated IBU: 60.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 L Per Hour
Pre-Boil Wort Size: 28.00 L
Pre-Boil Gravity: 1.062 SG 15.28 Plato
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
75.0 6.00 kg. JWM Traditional Ale Malt Australia 1.038 8
12.5 1.00 kg. Weyermann Munich I Germany 1.038 19
3.8 0.30 kg. Chocolate Malt America 1.029 926
3.8 0.30 kg. JWM Amber Malt Australia 1.038 59
2.5 0.20 kg. Black Patent Malt Great Britain 1.027 1390
2.5 0.20 kg. JWM Roast Barley Australia 1.036 1882
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Hallertau Northern Brewer Pellet 9.60 60.8 60 min.
Yeast
-----
Lallemand Nottingham
Mash Schedule
Total Grain kg: 8.00
Total Water Qts: 21.13 - Before Additional Infusions
Total Water L: 20.00 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 20.50 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
mash 5 90 66 66 Infuse 73 20.00 2.50
any ideas/ comments? i plan to bottle this one as i keg mostly and i would love to age this a bit, may try to keep some for a few years.
cheers,
Lobo
Brass Monkey Ball Buster
13-D Stout, Foreign Extra Stout
Min OG: 1.056 Max OG: 1.075
Min IBU: 30 Max IBU: 70
Min Clr: 78 Max Clr: 126 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 23.00 Wort Size (L): 23.00
Total Grain (kg): 8.00
Anticipated OG: 1.076
Anticipated EBC: 116.3
Anticipated IBU: 60.8
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 5.00 L Per Hour
Pre-Boil Wort Size: 28.00 L
Pre-Boil Gravity: 1.062 SG 15.28 Plato
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
75.0 6.00 kg. JWM Traditional Ale Malt Australia 1.038 8
12.5 1.00 kg. Weyermann Munich I Germany 1.038 19
3.8 0.30 kg. Chocolate Malt America 1.029 926
3.8 0.30 kg. JWM Amber Malt Australia 1.038 59
2.5 0.20 kg. Black Patent Malt Great Britain 1.027 1390
2.5 0.20 kg. JWM Roast Barley Australia 1.036 1882
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
50.00 g. Hallertau Northern Brewer Pellet 9.60 60.8 60 min.
Yeast
-----
Lallemand Nottingham
Mash Schedule
Total Grain kg: 8.00
Total Water Qts: 21.13 - Before Additional Infusions
Total Water L: 20.00 - Before Additional Infusions
Tun Thermal Mass: 0.00
Grain Temp: 20.50 C
Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
mash 5 90 66 66 Infuse 73 20.00 2.50
any ideas/ comments? i plan to bottle this one as i keg mostly and i would love to age this a bit, may try to keep some for a few years.
cheers,
Lobo
