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Old 03-03-2009, 04:26 AM   #1
Jan 2009
Denver, CO
Posts: 12
Liked 2 Times on 2 Posts

Recipe Type: All Grain   
Yeast: White Labs Irish Ale   
Batch Size (Gallons): 4   
Original Gravity: 1.054   
Final Gravity: 1.020   
IBU: 38   
Boiling Time (Minutes): 60   
Color: 39 SRM   
Primary Fermentation (# of Days & Temp): 14 days @ 70 degrees   
Tasting Notes: A nice american stout with a slightly sweet/floral finish (good balance with malt)   

BackBurn American Stout (named after what I love to do on fires

Grain Bill:
American 2-Row- 7 lbs
Cara-pils- 1 lb
Roasted Barley- 12 oz
Flaked Barley- 1 lb
Chocolate malt- 8oz
Special B- 8oz
CarafaII- 4oz

Mash Schedule
mash for one hour at 156-157 and sparge to collect enough water for preboil- I only boiled with 5 gallons to make a 4 gallon batch as my other fermenters were in use

60 minutes total
Hop additions:
1st addition at 0 minutes- 1.5 oz of Kent Golding
2nd addition at 45 minutes- .5oz Kent Golding
- .5oz cascade
3rd addition at flameout- .5 oz cascade

White Labs Irish Ale Yeast (WL004)

This stout ended up quite nicely with a good balance of roasted/malt flavors that doesn't overpower. I think it would be a nice base stout recipe to add additions of other flavors (especially some chocolate) or to tweak into an oatmeal or other variety of stout.

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