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Old 06-22-2011, 08:53 PM   #1
justinrcasey
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Join Date: Aug 2009
Location: Kanas City
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Default All-Grain - The Royal Empire Export Stout

Recipe Type: All Grain
Yeast: Wyeast 1882 Thames Valley II
Yeast Starter: No
Batch Size (Gallons): 5
Original Gravity: 1.070
Final Gravity: 1.018
IBU: 54
Boiling Time (Minutes): 60
Color: 44.3
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 21
Tasting Notes: Not quite an imperial, not quite a dry stout. Smooth roast character

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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