Recipe Type: All Grain
Yeast: US-05, 1056, WLP001
Batch Size (Gallons): 5
Original Gravity: 1.067
Final Gravity: 1.016
IBU: 65
Boiling Time (Minutes): 90
Color: 40
Primary Fermentation (# of Days & Temp): 20 days
Secondary Fermentation (# of Days & Temp): none
Tasting Notes: rich, smooth, and complex. Big malt with firm bitterness.

Recipe: American Stout
Style: 13E-Stout-American Stout

Recipe Overview

Wort Volume Before Boil: 7.00 US gals
Wort Volume After Boil: 6.00 US gals
Volume Transferred: 5.80 US gals
Water Added: 0.00 US gals
Volume At Pitching: 5.80 US gals
Final Batch Volume: 5.02 US gals
Expected Pre-Boil Gravity: 1.057 SG
Expected OG: 1.067 SG
Expected FG: 1.016 SG
Expected ABV: 6.8 %
Expected ABW: 5.3 %
Expected IBU (using Tinseth): 69.2
Expected Color: 39.7 SRM
Apparent Attenuation: 75.0 %
Mash Efficiency: 76.0 %
Boil Duration: 90.0 mins
Fermentation Temperature: 64 degF

Fermentables
US 2-Row Malt 12lb 0oz (82.8 %) In Mash/Steeped
US Black Barley 1lb 0oz (6.9 %) In Mash/Steeped
US Flaked Barley 8.00 oz (3.4 %) In Mash/Steeped
US Caramel 40L Malt 8.00 oz (3.4 %) In Mash/Steeped
US Chocolate Malt 8.00 oz (3.4 %) In Mash/Steeped

Hops
US Columbus(Tomahawk) (14.6 % alpha) 25 grams Loose Pellet Hops used 60 Min From End
US Columbus(Tomahawk) (14.6 % alpha) 20 grams Loose Pellet Hops used 30 Min From End
US Columbus(Tomahawk) (14.6 % alpha) 15 grams Loose Pellet Hops used 10 Min From End
US Columbus(Tomahawk) (14.6 % alpha) 20 grams Loose Pellet Hops used 0 Min From End


Mash Schedule
Mash Type: Full Mash
Schedule Name:Single Step Infusion (68C/154F)
Step: Rest at 154 degF for 60 mins

An all Columbus hop recipe that honors the great college town with the same name where I had so many good times – OSU in Columbus, OH. The columbus hops in this add a firm resiny quality that balances the malt without adding an overpowering citrus.