RecipeDB - Three Shades of Stout

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Hi all
Can someone please post the original recipe for this because the recipe DB is still down.
Wanting to make this as my first stout and cant get the recipe anywhere, can only find all the good reports about it.

Thanks in advance.
 
Three Shades of Stout Mk II

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-A Stout, Dry Stout

Min OG: 1.036 Max OG: 1.050
Min IBU: 30 Max IBU: 45
Min Clr: 65 Max Clr: 126 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 50.00 Wort Size (L): 50.00
Total Grain (kg): 9.00
Anticipated OG: 1.049 Plato: 12.10
Anticipated EBC: 86.0
Anticipated IBU: 37.4
Brewhouse Efficiency: 90 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 64.52 L
Pre-Boil Gravity: 1.038 SG 9.47 Plato

Formulas Used
-------------

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


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
5.6 0.50 kg. Weyermann Carafa Special III Germany 1.035 1748
5.6 0.50 kg. Baird's Pale Chocolate UK 1.033 500
11.1 1.00 kg. Flaked Barley America 1.032 5
22.2 2.00 kg. BB Pale Malt Australia 1.037 3
11.1 1.00 kg. TF Brown Malt UK 1.033 268
44.4 4.00 kg. BB Ale Malt Australia 1.038 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Green Bullet Whole 13.60 32.5 60 min.
30.00 g. Green Bullet Whole 13.60 4.9 10 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
0.00 Oz Irish Moss Fining 15 Min.(boil)


Yeast
-----

DCL Yeast S-189 SafLager German Lager


Water Profile
-------------

Profile: Pilsen
Profile known for: Pale, Dry, Hoppy Lager

Calcium(Ca): 7.0 ppm
Magnesium(Mg): 3.0 ppm
Sodium(Na): 3.2 ppm
Sulfate(SO4): 5.8 ppm
Chloride(Cl): 5.0 ppm
biCarbonate(HCO3): 9.0 ppm

pH: 8.16


Mash Schedule
-------------

Mash Name: straight infusion

Total Grain kg: 9.00
Total Water Qts: 14.27 - Before Additional Infusions
Total Water L: 13.50 - 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
---------------------------------------------------------------------------------
protein rest 5 20 55 55 Infuse 64 13.50 1.50
Sacc Rest 5 60 67 67 Infuse 90 8.63 2.46


Total Water Qts: 23.39 - After Additional Infusions
Total Water L: 22.13 - After Additional Infusions
Total Mash Volume L: 28.14 - After Additional Infusions

All temperature measurements are degrees Celsius.
All infusion amounts are in Liters.
All infusion ratios are Liters/Kilograms.


Notes
-----

Wild guess. :)



1tsp gypsum to mash and kettle
2 tsp chalk to mash and
1 to kettle.
1/2tsp salt to kettle and 1 tsp baking soda.

Warrens Four Shades of Stout is a ripper as well....
 
Apologies mattyl

I didnt realise this was not the original recipe.

I have made this and the Four Shades as well and they are both excellent stouts

Cheers
 
Thanks dicko. That's what I wanted to hear. I wasn't sure if I should move on to MK II or still try and get Original.

Whats your opinion, 3 shades or 4 shades. Seem to have read more positive things about 3 shades.
 
I thought 3 shades was a tad in front of the 4 but in saying that there wasnt a lot in it.
If I were to do one again I would probably do the 3 shades.

I dont have either recipe in my files now due to computer probs but I dont think there was a lot of difference between 3 shades mark1 and mark2 Hops and yeast were different from memory. I think the yeast was a wyeast Irish Ale first time around and hops were, I think, more english.
If the database is up before winter I will probably do a couple of these for "cold weather comfort" :)

Cheers
 
I brewed this after Night Shift once and somehow managed to miss 1/3 of the base malt from the grist. Brewed what I would call a light stout. Testimony to the recipe though, turned out a bloody good stout at 4.0%
Cheers
LagerBomb
 
Drinking a 3 shades right now fermented 15 days, it smelt awesome but tasted a little sour at 18degrees, I thought I may have had my first infection...
chilled her down anyway and force carbed today. (Been worried about that sourness)
Having my 2nd glass now.
Bloody beautiful. Still a very faint sourness to it that comes a few minutes after a mouthful. It seems hop related tho. Think I'll squeeze another one of these down before it gets to warm.
Thanks for the recipe!
Good to back brewing again after MHB Brought on my beer drought. Got plenty of cubes ready to go aswell woohoo. Lol.
 
giving a version of this a go - LHBS mixed my order a bit and I have more Brown malt than planned - so will see how it goes.

Using fuggles Hops.... not sure about that either but will see
 
giving a version of this a go - LHBS mixed my order a bit and I have more Brown malt than planned - so will see how it goes.

Using fuggles Hops.... not sure about that either but will see

Oh one other thing - to reach that level of IBUs in the 60 minute boil with my fuggles calls for about 40grams of hops - does that sound right ( 23 litre batch)
 
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