Anthony_Lopez
Well-Known Member
BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Deep Water Stout
Brewer: Tony
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.42 gal
Estimated OG: 1.067 SG
Estimated Color: 34.4 SRM
Estimated IBU: 29.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 65.57 %
3 lbs Oats, Flaked (1.0 SRM) Grain 19.67 %
1 lbs Chocolate Malt (350.0 SRM) Grain 6.56 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.92 %
8.0 oz Roasted Barley (300.0 SRM) Grain 3.28 %
2.00 oz Williamette [5.50 %] (60 min) Hops 29.1 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
Mash Schedule: Decoction Mash, Single
Total Grain Weight: 15.25 lb
----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
35 min Protein Rest Add 21.03 qt of water at 128.6 F 122.0 F
45 min Saccharification Decoct 9.46 qt of mash and boil it 155.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F
Recipe: Deep Water Stout
Brewer: Tony
Asst Brewer:
Style: Oatmeal Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.42 gal
Estimated OG: 1.067 SG
Estimated Color: 34.4 SRM
Estimated IBU: 29.1 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item Type % or IBU
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 65.57 %
3 lbs Oats, Flaked (1.0 SRM) Grain 19.67 %
1 lbs Chocolate Malt (350.0 SRM) Grain 6.56 %
12.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4.92 %
8.0 oz Roasted Barley (300.0 SRM) Grain 3.28 %
2.00 oz Williamette [5.50 %] (60 min) Hops 29.1 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale
Mash Schedule: Decoction Mash, Single
Total Grain Weight: 15.25 lb
----------------------------
Decoction Mash, Single
Step Time Name Description Step Temp
35 min Protein Rest Add 21.03 qt of water at 128.6 F 122.0 F
45 min Saccharification Decoct 9.46 qt of mash and boil it 155.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F