I'm itching to make a low alcohol breakfast stout.
Here's the recipe I came up with.
I'm hoping for opinions and advice.
Type: All Grain
Batch Size: 5.00 gal
Boil Size: 6.53 gal
Boil Time: 60 min Equipment: BREWTREE- 15 Gallon Brewing System Brewhouse Efficiency: 75.0
Amount Item Type % or IBU
5 lbs Pale Malt (2 Row) UK (3.0 SRM) Grain 71.4 %
1 lbs Oats, Flaked (1.0 SRM) Grain 14.3 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 7.1 %
8.0 oz Roasted Barley (300.0 SRM) Grain 7.1 %
1.00 oz Goldings, East Kent [5.00%] (60 min) Hops 20.9 IBU
1.00 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Est Original Gravity: 1.037 SG
Est Final Gravity: 1.009 SG
Estimated Alcohol by Vol: 3.6 %
Bitterness: 20.9 IBU Calories: 43 cal/pint
Est Color: 29.7 SRM Color: Color
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 7.00 lb
Sparge Water: 5.68 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Name Description Step Temp Step Time
Mash In Add 8.75 qt of water at 170.5 F 158.0 F 45 min
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 3.8 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F