toestothesun
Well-Known Member
- Joined
- Apr 6, 2011
- Messages
- 139
- Reaction score
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Hello All. First, I'd like to see what the board thinks of the recipe I found (does it sound appropriate for a stout?). Second, I read that I may have to pitch yeast at different intervals. For the recipe below, it read 3 packs of wyeast 1388. So, after pitching the initial 3 packs, when would I have to pitch again? I was thinking of letting it sit in the primary for a few months, is that long enough? Do I have to pitch yeast multiple times?
Also, at what temperature should I sparge the grains below for this recipe? Below 170?
Newb questions I know...Thanks in advance
1.124 OG
1.031 FG
12.4% ABV
12 Lbs DME
3 Lbs Roasted Barley
3 Lbs Black Patent Malt
2 Lbs Chocolate Malt
Willamette 60 (2oz)
Falconer's Flight 30 (1.5oz)
Warrior 0 (1oz)
2 Lbs Brown Sugar 20 min
1 tsp Irish Moss 20 min
3 packs of Wyeast 1388 - Belgian Strong
Also, at what temperature should I sparge the grains below for this recipe? Below 170?
Newb questions I know...Thanks in advance
1.124 OG
1.031 FG
12.4% ABV
12 Lbs DME
3 Lbs Roasted Barley
3 Lbs Black Patent Malt
2 Lbs Chocolate Malt
Willamette 60 (2oz)
Falconer's Flight 30 (1.5oz)
Warrior 0 (1oz)
2 Lbs Brown Sugar 20 min
1 tsp Irish Moss 20 min
3 packs of Wyeast 1388 - Belgian Strong