New Brunswick Craft Brewers Association

Beer Recipes and Food => All Grain => 13 - Stout => Topic started by: Chris Craig on September 23, 2012, 02:31:32 PM

Title: October Stout - Dry Stout competition entry
Post by: Chris Craig on September 23, 2012, 02:31:32 PM

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Recipe: October Stout
Brewer: Chris Craig
Asst Brewer:
Style: Dry Stout
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.2 gal
Post Boil Volume: 5.7 gal
Batch Size (fermenter): 5.5 gal  
Bottling Volume: 5.2 gal
Estimated OG: 1.043 SG
Estimated Color: 31.1 SRM
Estimated IBU: 37.5 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 78.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU        
0.25 kg               Rice Hulls (0.0 SRM)                     Adjunct       1        6.1 %        
2.70 kg               Pale Malt, Maris Otter (3.0 SRM)         Grain         2        65.9 %        
0.75 kg               Barley, Flaked (1.7 SRM)                 Grain         3        18.3 %        
0.40 kg               Black Barley (Stout) (500.0 SRM)         Grain         4        9.8 %        
60 g                  Goldings, East Kent [4.40 %] - Boil 60.0 Hop           5        37.5 IBUs    
1.0 pkg               Safale American  (DCL/Fermentis #US-05)  Yeast         6        -            


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 4.10 kg
----------------------------
Name              Description                             Step Temperat Step Time    
Mash In           Add 2.8 gal of water at 71.2 C          65.0 C        60 min        

Sparge: Batch sparge with 2 steps (Drain mash tun, , 5.5gal) of 75.6 C water