HOME BREW RECIPE:
Title: The stout
Brew Method: All Grain
Style Name: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 26 liters (ending kettle volume)
Boil Size: 32 liters
Boil Gravity: 1.046
Efficiency: 75% (ending kettle)
No Chill: 15 minute extended hop boil time
STATS:
Original Gravity: 1.057
Final Gravity: 1.016
ABV (standard): 5.37%
IBU (tinseth): 37.28
SRM (morey): 34.93
FERMENTABLES:
5 kg - United Kingdom - Maris Otter Pale (78.7%)
0.5 kg - German - Wheat Malt (7.9%)
0.3 kg - American - Caramel / Crystal 60L (4.7%)
0.3 kg - United Kingdom - Roasted Barley (4.7%)
0.25 kg - United Kingdom - Chocolate (3.9%)
HOPS:
20 g - Target, Type: Pellet, AA: 11.5, Use: Boil for 60 min, IBU: 24.29
20 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 9.5
10 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 3.49
MASH GUIDELINES:
1) Fly Sparge, Temp: 66 C, Time: 60 min, Amount: 16 L
Starting Mash Thickness: 16 L/kg
OTHER INGREDIENTS:
1 each - Vanilla bean, Time: 5 min, Type: Flavor, Use: Boil
About to make this stout, any thoughts on the recipe or process which might help? My last couple of stouts were good but lacked the roasted character and huge body I want.
YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 15 - 23.89 C
Additional Yeast: US 05
PRIMING:
Method: Bulk
Amount: 110
CO2 Level: 2.1 Volumes
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2013-07-26 09:26 UTC
Recipe Last Updated: 2013-07-24 23:47 UTC
Title: The stout
Brew Method: All Grain
Style Name: Foreign Extra Stout
Boil Time: 60 min
Batch Size: 26 liters (ending kettle volume)
Boil Size: 32 liters
Boil Gravity: 1.046
Efficiency: 75% (ending kettle)
No Chill: 15 minute extended hop boil time
STATS:
Original Gravity: 1.057
Final Gravity: 1.016
ABV (standard): 5.37%
IBU (tinseth): 37.28
SRM (morey): 34.93
FERMENTABLES:
5 kg - United Kingdom - Maris Otter Pale (78.7%)
0.5 kg - German - Wheat Malt (7.9%)
0.3 kg - American - Caramel / Crystal 60L (4.7%)
0.3 kg - United Kingdom - Roasted Barley (4.7%)
0.25 kg - United Kingdom - Chocolate (3.9%)
HOPS:
20 g - Target, Type: Pellet, AA: 11.5, Use: Boil for 60 min, IBU: 24.29
20 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 9.5
10 g - Fuggles, Type: Pellet, AA: 4.5, Use: Boil for 15 min, IBU: 3.49
MASH GUIDELINES:
1) Fly Sparge, Temp: 66 C, Time: 60 min, Amount: 16 L
Starting Mash Thickness: 16 L/kg
OTHER INGREDIENTS:
1 each - Vanilla bean, Time: 5 min, Type: Flavor, Use: Boil
About to make this stout, any thoughts on the recipe or process which might help? My last couple of stouts were good but lacked the roasted character and huge body I want.
YEAST:
Fermentis / Safale - Safale - American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 72%
Flocculation: Medium
Optimum Temp: 15 - 23.89 C
Additional Yeast: US 05
PRIMING:
Method: Bulk
Amount: 110
CO2 Level: 2.1 Volumes
TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 80
Mg2: 5
Na: 25
Cl: 75
SO4: 80
HCO3: 100
Water Notes:
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2013-07-26 09:26 UTC
Recipe Last Updated: 2013-07-24 23:47 UTC
