kokonutz
Well-Known Member
I'm planning a 20L (5.2gal) White Stout on Thursday. I spun up a 2L starter of Wyeast 1028 today, and then discovered that Marris Otter would not be an option as was originally intended to be the backbone. On hand now, I have:
here's the recipe to date:
Malts (6.79 kg)
4.753 kg (70%) — (Marris Otter stand in) Gambrinus Pale Malt 2-Row — Grain — 2 SRM
1.019 kg (15%) — Oats, Flaked — Grain — 1 SRM
1.019 kg (15%) — Bairds Vienna Malt — Grain — 3.5 SRM
Hops (35 g)
23 g (36 IBU) — Columbus (Tomahawk) 14% — Boil — 60 min
6 g (3 IBU) — Glacier 5.6% — Boil — 30 min
6 g (1 IBU) — Glacier 5.6% — Boil — 10 min
coffee beans and cocoa will be last 2 days in the fermenter
- Gambrinus Pale Malt
- Pilsner (no clue from whom)
- Gambrinus Munich
- Crystal 60 (only 2kg )
here's the recipe to date:
Malts (6.79 kg)
4.753 kg (70%) — (Marris Otter stand in) Gambrinus Pale Malt 2-Row — Grain — 2 SRM
1.019 kg (15%) — Oats, Flaked — Grain — 1 SRM
1.019 kg (15%) — Bairds Vienna Malt — Grain — 3.5 SRM
Hops (35 g)
23 g (36 IBU) — Columbus (Tomahawk) 14% — Boil — 60 min
6 g (3 IBU) — Glacier 5.6% — Boil — 30 min
6 g (1 IBU) — Glacier 5.6% — Boil — 10 min
coffee beans and cocoa will be last 2 days in the fermenter