BeerAg
Well-Known Member
I love this beer, and I am interested in adding a sweet stout to my repetior.
Can someone help me with a recipe?
Here are the facts as I know them:
33 Barrel grain bill:
2 Row 1750lbs
chocolate 76lbs
Caramunich 118lbs
Special B 424lbs
Yeast:
I was planning on Wyeat 1099 Whitbread Ale
Hops:
The St. Arnolds website says: "We use two different Pacific Northwest hop varieties in the Stout. The resulting hop character is an underlying bitterness that balances the rich body and complements the roastiness"
I was thinking:
1oz bullion bittering at about 9% AA
no flavoring hops
OG: 1.061
ABV: 5.6% (FG should be about 1.019)
Here are some concerns:
I have no idea how to convert a 33 barrel grain bill into a 5 gallon grain bill, this is where I need the most help.
With an OG of 1.061 and an ABV of 5.6%, how in the world am I supposed to hit an FG of 1.019. Wouldn't the fermentation shoot right past that into the single digits?
Any thoughts?
Can someone help me with a recipe?
Here are the facts as I know them:
33 Barrel grain bill:
2 Row 1750lbs
chocolate 76lbs
Caramunich 118lbs
Special B 424lbs
Yeast:
I was planning on Wyeat 1099 Whitbread Ale
Hops:
The St. Arnolds website says: "We use two different Pacific Northwest hop varieties in the Stout. The resulting hop character is an underlying bitterness that balances the rich body and complements the roastiness"
I was thinking:
1oz bullion bittering at about 9% AA
no flavoring hops
OG: 1.061
ABV: 5.6% (FG should be about 1.019)
Here are some concerns:
I have no idea how to convert a 33 barrel grain bill into a 5 gallon grain bill, this is where I need the most help.
With an OG of 1.061 and an ABV of 5.6%, how in the world am I supposed to hit an FG of 1.019. Wouldn't the fermentation shoot right past that into the single digits?
Any thoughts?