RocketOtter
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- May 23, 2014
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I have quite a few bags of random quantities of grains left over from porter and RIS brews and decided to throw them all into a stout recipe and see what happens.
Anyone see any glaring issues with this recipe?
Leftover Stout
Recipe Type: All Grain
Yeast: WY1272
Yeast Starter: yes
Batch Size (Gallons): 5.25
Original Gravity: 1.055
Final Gravity: 1.018
IBU: 43
Boiling Time (Minutes): 60
Color: 40
Primary Fermentation (# of Days & Temp): 14days @ 65F
Secondary Fermentation (# of Days & Temp): no
OG 1.055 (70% efficiency)
7.5# Pale malt
1.0# Flaked oats
0.75# Crystal 120
0.65# Caramunich II
0.5# Roasted Barley (350l)
0.5# Chocolate (330l)
0.5# Crystal 40
0.125# Special B
0.4# Belgian Aromatic
0.25# Carafa III De-Husked
1.25oz Brewer’s Gold hops at 60
WY1272 yeast
Single infusion mash at 156F for 60 min.
Your feedback is appreciated.
Anyone see any glaring issues with this recipe?
Leftover Stout
Recipe Type: All Grain
Yeast: WY1272
Yeast Starter: yes
Batch Size (Gallons): 5.25
Original Gravity: 1.055
Final Gravity: 1.018
IBU: 43
Boiling Time (Minutes): 60
Color: 40
Primary Fermentation (# of Days & Temp): 14days @ 65F
Secondary Fermentation (# of Days & Temp): no
OG 1.055 (70% efficiency)
7.5# Pale malt
1.0# Flaked oats
0.75# Crystal 120
0.65# Caramunich II
0.5# Roasted Barley (350l)
0.5# Chocolate (330l)
0.5# Crystal 40
0.125# Special B
0.4# Belgian Aromatic
0.25# Carafa III De-Husked
1.25oz Brewer’s Gold hops at 60
WY1272 yeast
Single infusion mash at 156F for 60 min.
Your feedback is appreciated.