Recipe Type: All Grain
Yeast: DCL S-04-SafAle
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.057
Final Gravity: 1.015
IBU: 27.6
Boiling Time (Minutes): 90
Color: 36.8 SRM
Primary Fermentation (# of Days & Temp): 21 Days @ 66
Tasting Notes: Rich and thick. Slightly sweet with a bitter chocolate impression.

Marris Otter 10lb 0oz 81.2 % 2.9 In Mash
Rolled Oats 12.00 oz 6.1 % 0.4 In Mash
UK Roasted Barley 10.00 oz 5.1 % 72.7 In Mash
UK Medium Crystal 8.00 oz 4.1 % 5.5 In Mash
UK Chocolate Malt 5.00 oz 2.5 % 25.6 In Mash
US Flaked Barley 2.00 oz 1.0 % 0.0 In Mash

UK Bramling Cross 6.0% AA 28 g Loose Pellet Hops 60 Min From End
UK Challenger 7.0% AA 7 g Loose Pellet Hops 30 Min From End

Irish Moss 3 g In Boil last 15 minutes

Brewhouse efficiency 70 %

Mash Type: Full Mash
Schedule Name: Single Step Infusion (68C/154F) w/Mash-Out
Water to grist ratio 1.25 Qt./lb.
Step Type: Temperature Duration
Rest at 154 degF 60
Raise to and Mash out at 168 degF 10

Preboil Volume 7 Gallons
Preboil gravity 1.045

Boil for 90 minutes.

Post boil volume 5.50 Gallons
Cool with IC. Volume transfered to fermenter 5.25 Gallons. Pitch yeast.

Ferment @ 66F for 3 weeks then rack to keg (or bottle)

Carbonate @ 2 volumes for a nice creamy smooth stout.

This was my first ever partial mash beer. The very first brewing it won 3rd place in my local homebrew competition in the Stout/Porter category. I have since brewed it all grain and made only a few small tweaks. I feel it is much improved since the first brewing. I plan to enter it again as it has been a couple of years. This is a really nice smooth stout. More towards the sweet side of things. A really enjoyable viscous mouthfeel with voluptuous body. The roast is mellow and hops are only there for balance. A lovely after dinner pint, or breakfast of course!



Here it is in all its dark creamy glory.

Here it was the first time around. Note the head was a bit rockier, not as creamy.