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Old 02-19-2012, 08:12 PM   #1
Chaostar
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Dec 2010
Alexandria, VA
Posts: 31


Trying to dial in a nice stout with roastiness and chocolate tones.

Recipe is for 3 gallons:

est OG at 70% eff: 1.105
est IBU: 63

10# Marris Otter
0.5# Flaked Barley
0.5# Chocolate Malt
0.25# Chocolate Wheat
0.25# Special B
0.25# Crystal 40
0.15# Roasted Barley
0.15# Black Patent

Mash at 152 for 60.

1 oz Columbus 14.9% @ 60 min
1 oz Willamette 4.9% @ 20 min

Havent decided on a yeast yet but probably Wyeast 1056 or 1338.


Suggestions?

 
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Old 02-19-2012, 08:17 PM   #2
BBL_Brewer
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Feb 2011
Kokomo, IN
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I usually use 1272 for my stouts but I just tapped a keg of Pacman stout and I'm pretty happy with the yeast. First time I've used it.
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Old 02-19-2012, 08:32 PM   #3
Chaostar
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Dec 2010
Alexandria, VA
Posts: 31

1272 is a great yeast. Clean and clear. Probably going to go with it or the 1056. Seems the attenuation can be pretty low on the 1338 and I don't want it to end up too sweet.

 
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