Recipe Type: All Grain
Yeast: 1084 Irish Ale
Yeast Starter: 1000ml
Batch Size (Gallons): 5.5
Original Gravity: 1.058
Final Gravity: 1.016
IBU: 30.8
Boiling Time (Minutes): 60
Color: 30.1
Primary Fermentation (# of Days & Temp): 10
Secondary Fermentation (# of Days & Temp): 2

Logan's Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-C Stout, Oatmeal Stout

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.25
Anticipated OG: 1.058 Plato: 14.28
Anticipated SRM: 30.1
Anticipated IBU: 30.8
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Additional Utilization Used For First Wort Hops: -10 %


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
73.5 9.00 lbs. Crisp Maris Otter Britain 1.036 4
10.2 1.25 lbs. Flaked Oats America 1.033 2
5.1 0.63 lbs. Simpson Roasted Barley America 1.027 500
5.1 0.63 lbs. Crisp Brown Malt America 1.032 70
5.1 0.63 lbs. Flaked Barley America 1.032 2
1.0 0.13 lbs. Chocolate Malt America 1.029 350


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Goldings - E.K. Whole 5.00 30.8 First WH


Yeast
-----

WYeast 1084 Irish Ale