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-   -   The Royal Empire Export Stout (http://www.homebrewtalk.com/f68/royal-empire-export-stout-252888/)

justinrcasey 06-22-2011 08:53 PM

The Royal Empire Export Stout
 
Code:

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Export Stout
Brewer: Justin Casey
Asst Brewer:
Style: Foreign Extra Stout
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size (fermenter): 5.00 gal     
Boil Size: 6.43 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.075 SG
Estimated Color: 44.3 SRM
Estimated IBU: 54.0 IBUs
Brewhouse Efficiency: 72.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                  Name                                    Type          #        %/IBU       
11 lbs                Pale Malt (2 Row) UK (3.0 SRM)          Grain        2        72.1 %       
"1 lbs 8.0 oz          Barley, Flaked (1.7 SRM)                Grain        3        9.8 %        "
1 lbs 8.0 oz          Roasted Barley (300.0 SRM)              Grain        4        9.8 %       
8.0 oz                Caramel/Crystal Malt - 80L (80.0 SRM)    Grain        5        3.3 %       
8.0 oz                Chocolate Malt (350.0 SRM)              Grain        6        3.3 %       
4.0 oz                Acid Malt (3.0 SRM)                      Grain        7        1.6 %       
"2.50 oz              Goldings, East Kent [5.20 %] - Boil 60.0 Hop          8        39.5 IBUs    "
1.00 oz              Fuggles [4.10 %] - Boil 20.0 min        Hop          9        7.5 IBUs     
0.50 oz              Pearle [7.50 %] - Boil 20.0 min          Hop          10      6.9 IBUs     
0.25 tsp              Irish Moss (Boil 10.0 mins)              Fining        11      -           
0.50 tsp              Gelatin (Secondary 5.0 days)            Fining        14      -           
1.00 tbsp            PH 5.2 Stabilizer (Mash 60.0 mins)      Water Agent  1        -           
1.00 tsp              Yeast Nutrient (Primary 3.0 days)        Other        13      -           
2.0 pkg              Thames Valley II (Wyeast Labs #1882) [50 Yeast        12      -           


"Mash Schedule: Single Infusion, Medium Body, Batch Sparge"
Total Grain Weight: 15 lbs 4.0 oz
----------------------------
Name              Description                            Step Temperat Step Time   
Mash In          Add 4.77 gal of water at 163.7 F        152.0 F      60 min       


Notes:
Cold soak dark grains and added wort/grains and acidulated malt at sparge


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