26
SRM |
|
| |
Style Comparison |
| |
Low |
|
High |
| OG |
1.036 |
1.040 |
1.050 |
| FG |
1.007 |
1.012 |
1.011 |
| IBU |
30 |
30.9 |
45 |
| SRM |
25 |
26.0 |
45 |
| ABV |
4 |
3.6 |
5 |
| CO2 |
1.8 |
2.2 |
2.5 |
|
Type: All Grain
Style: BJCP 2004 - Dry Stout
Recipe Notes:
Tasting Notes:
|
| Status |
Testing |
| Rating |
25 (1 Votes) - Rate The Recipe |
| Brewer |
Bryan Peretto |
| Boil Size |
6 Gal |
| Boil Time |
60 mins |
| Batch Size |
5 Gal |
|
| Primary |
14 days at 70 °F |
| Secondary |
|
| Tertiary |
|
| Lager/Condition |
|
| Calories (12oz) |
130 |
|
| % |
Weight |
Grain |
Type |
Color |
| 74.7% |
5.5 lbs |
Pale Malt, Maris Otter (Thomas Fawcett) |
Grain |
3 |
| 6.8% |
8 oz |
Wheat Malt, Ger |
Grain |
2 |
| 5% |
5.92 oz |
Chocolate Malt |
Grain |
450 |
| 5% |
5.92 oz |
Cane (Beet) Sugar |
Sugar |
0 |
| 3.8% |
4.48 oz |
Roasted Barley |
Grain |
300 |
| 3.4% |
4 oz |
Caramel/Crystal Malt - 60L |
Grain |
60 |
| 1.2% |
1.44 oz |
Black (Patent) Malt |
Grain |
500 |
| Weight |
Name |
Time |
Type |
Use |
| None |
| Weight |
Hop |
Notes |
Form |
AA% |
Boil Time |
| 0.6 oz |
Goldings, East Kent |
Boil |
Pellet |
5.00 |
60 mins |
| 0.5 oz |
Challenger |
Boil |
Pellet |
7.00 |
60 mins |
| 0.25 oz |
Hallertauer Hersbrucker |
Boil |
Pellet |
4.00 |
15 mins |
| Lab |
Product |
Name |
Type |
Form |
| Wyeast Labs |
1968 |
London ESB Ale |
Ale |
Liquid |
| White Labs |
WLP002 |
English Ale |
Ale |
Liquid |
| Water Profile |
Ca |
Mg |
Na |
SO4 |
Cl |
HCO3 |
pH |
| None |
| Mash: Single Infusion |
|---|
| Name |
Type |
Target Temp |
Time |
| Mash In |
Infusion |
149 °F |
60 mins |
| Mashout: 170 °F |
Submitted By: SirVorlauf On 9/12/07
Last Updated: 9/12/07
