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Old 03-13-2013, 12:01 AM   #1
jweez
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Apr 2012
kalispell, MT
Posts: 31


Has anyone brewed Jamil's american stout recipe from the may-june 2011 BYO magazine?

Im going to do the all grain version. Any tips/hints? This will be my 3rd all grain.

Grain bill is:
13.5 lbs great western domestic pale malt 2
14.46 oz black barley
11 oz 40 crystal
11 oz dark chocolate malt

Hops:
1.16 oz horizon
.84 oz centennial

yeast:
wlp001 (california ale) or
wyeat 1056 (american ale)

Thanks for any info.



 
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Old 03-13-2013, 01:59 AM   #2
buzzerj
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Jun 2012
San Jose, California
Posts: 434
Liked 53 Times on 48 Posts


No I didn't brew his recipe. But I did brew an all-grain batch a year before that and it was close to what he had.

10.5 lbs. American Two Row Barley Malt
12 oz. American Crystal 40 Malt
12 oz. Roasted Barley 500L
12 oz. American Chocolate Malt
1.0 oz. Magnum Hop flowers (14% AA, boil 60 minutes)
1.0 oz. Cascade Hop pellets (6% AA, 5 minutes)
1 tsp. Irish Moss at 15 minutes
cup corn sugar for bottling
Wyeast 1056 American Ale yeast from 2 pint starter
Mashed at 152 degrees F for 60 minutes. Mashed out for 10 minutes at 168. O.G. was 1.063 and F.G was 1.015. Everything went right with this beer. The brew day was fantastically smooth and the final result was a very good American Stout. Everyone enjoyed this beer. One thing I learned from doing Jamil's recipes, they're always a good starting point for a fine beer. Follow them with confidence.



 
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Old 03-13-2013, 10:55 PM   #3
jweez
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Apr 2012
kalispell, MT
Posts: 31

thanks buzz.

 
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Old 01-17-2014, 04:25 AM   #4
ten80
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Mar 2013
Anchorage, AK
Posts: 180
Liked 35 Times on 17 Posts


I just bottled this one a just over a week ago. Fermented at 67f increasing to 70f with 1056 yeast (pitched on a big cake). Finished at 1.018 at ~15 days, perfect attenuation. Force carbed a bottle and it is already very smooth and drinkable at 10 days, but I plan to age for >3 months. Great recipe, might add oak chips or cold-brewed espresso next time.

EDIT: I should add that I did a 6-gal no-sparge BIAB brew. The no-sparge is probably why the beer has so little astringency or tannin harshness and is mellow at such a young age; no sparge and BIAB maintain a constant, low mash pH so tannin extraction is negligible.

 
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