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Old 11-26-2006, 08:46 PM   #1
Tom Church
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Default Extract Stout

Anything that sticks out here that I am missing? I was thinking of using some 80L Crystal to add some more body but I think the Malto Dexrin will take care of that.

Also I have seen some recipes in Beer Captured where they steep the darker grains separate from the lighter grains. Is there a reason for this?

Type: Extract
Date: 11/21/2006
Batch Size: 5.25 gal
Boil Size: 3.00 gal
Boil Time: 60 min


Amount Item Type % or IBU
6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 58.5 %
2.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 19.5 %

0.75 lb Biscuit Malt (19.0 SRM) Grain 7.3 %
0.75 lb Chocolate Malt (375.0 SRM) Grain 7.3 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.4 %

1.25 oz Chinook [11.90%] (60 min) Hops 29.3 IBU
0.25 oz Fuggles [4.00%] (15 min) Hops 1.0 IBU

0.50 lb Dextrin Malt (1.5 SRM) Sugar 4.9 %

1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale

Beer Profile

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.015 SG M
Estimated Alcohol by Vol: 6.0 %
Bitterness: 30.3 IBU
Calories: 258 cal/pint
Est Color: 31.9 SRM

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Old 11-26-2006, 10:46 PM   #2
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Adding some crystal will make the final product a little sweeter as well as adding body. 12 oz. of MD should be plenty though.
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