New Brunswick Craft Brewers Association
Beer Recipes and Food => Tried and True => Topic started by: Kyle on January 24, 2012, 10:00:50 PM
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style: STOUT
brewer: Kyle
Mash @ 155F for 1 hour, sparge @168 for 15 minutes:
7oz Quick Oats
12oz Roasted Barley
12oz Chocolate Malt
1# Vienna
1# Wheat Malt
8# 2-row
75 minute boil:
6oz Brown Sugar @75 (or whenever)
2oz Challenger pellets (5.6% a/a) @65 min
Whirlfloc @15 min
Yeast:
US-05
Ferment 3 weeks in primary, keg, let carbonate over 1 week.