justinrcasey
Member
- 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
- Boiling Time (Minutes)
- 60
- IBU
- 54
- 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:
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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
Created with BeerSmith 2 - http://www.beersmith.com
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