| Stout |
 |
 |
 |
|
All-Grain Stout Category Stout Recipe Type All Grain Fermentables 3 lbs Klages 3 lbs pale malt (darker) 2 lbs pale malt (very light) 2 lbs Vienna malt 2 lbs barley flakes 1 lbs untyped malted barley 8 oz roasted barley 8 oz black patent Hops 24 grams Buillion hops 30 grams Cascade hops 4 grams Hallertauer hops Other 8 oz chocolate Yeast Wyeast German ale Procedure The flaked barley has no husk, so I saw no reason not to grind it finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150 degrees for 115 minutes. Sparge. Let the spargings settle. What seemed to be 3 or 4" of hot break settled out of the initial spargings! Boil for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4 grams hallertauer finish. Chill with an immersion chiller, and strain the wort through the hops. Makes about 5.5 gallons of 1.068
|
