Here's what I did.
30lbs 2 row
2lbs black roast barley
1.5lbs chocolate malt
1.5lbs crystal 40
3pks us-05
2 oz columbus @ 60
1.5 oz chinook @ 30
1.5 oz centennial @20
1.0 oz amarillo @ 15
1.0 oz amarillo @ 0
1.078 og
Recipe Specifications
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Batch Size: 28,00 L
Boil Size: 34,31 L
Estimated OG: 1,075 SG
Estimated Color: 38,3 SRM
Estimated IBU: 56,7 IBU
Brewhouse Efficiency: 75,00 %
Boil Time: 60 Minutes
Ingredients:
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Amount Item Type % or IBU
8,01 kg Pale Malt (2 Row) (3,0 SRM) Grain 85,71 %
0,53 kg Roasted Barley (300,0 SRM) Grain 5,71 %
0,40 kg Caramunich II (40,0 SRM) Grain 4,29 %
0,40 kg Chocolate Malt (Homeroasted 200°C for 50 minutes) (450,0 SRM) Grain 4,29 %
30,00 gm Centennial [10,00 %] (60 min) Hops 22,3 IBU
25,00 gm Chinook [13,00 %] (30 min) Hops 18,5 IBU
25,00 gm Centennial [10,00 %] (20 min) Hops 11,2 IBU
15,00 gm Amarillo Gold [8,50 %] (15 min) Hops 4,7 IBU
15,00 gm Amarillo Gold [8,50 %] (0 min) Hops -
0,37 tsp Irish Moss (Boil 10,0 min) Misc
2 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale
Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 9,35 kg
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Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 24,38 L of water at 74,4 C 67,8 C
So I just got back from purchasing the ingredients for this one. It calls for 14 grams of rehydrated yeast.
Would you just pitch two full packs or could this attenuate too much?? Maybe just shoot for around a pack and a half of S-05?? how would you handle this?
Hey guys, how long did you leave this in the primary. I was going to give it a total of two and a half weeks and then bottle. What was your fermentation schedule with this American Stout?? Thanks.
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