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Strong Sweet Stout

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rocketman768

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This recipe turned out pretty darn good, so I thought I would post it.

Final Volume - 4 gallons.
Efficiency - 75-80%
OG - 1.060-1.065
FG - 1.018
ABV - 5.5-6%
Color - Too dark to care.

==FERMENTABLES==
5 lb. Munich 10L
1 lb. American 2-row
1 lb. Caramel 80L
0.5 lb. Chocolate Malt
0.5 lb. Flaked Oats

==HOPS==
60 min - 0.5 oz German Select Pellets (2.7% AA)
60 min - 0.6 oz Argentinian Cascade Pellets (3.2% AA)

==MASH==
3.0 Gal. - Mash @ 152F for 60 min. (Yields 2.33 gal) w/ pH 5.2 stabilizer

==SPARGE==
3.5 Gal. - Batch sparge @ 170F for 30 minutes (Yields 3.5 gal)

==YEAST==
Wyeast 2565 Kolsch

==FERMENTATION==
Primary - 56-60F for 3 weeks.
Bottle and age at 65-70F for at least 3 weeks.

==NOTES==
May need to boil for a while to reduce the 5.9 Gallons of wort for a while before adding the hops.
 

notwoohoo

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That apparent attenuation (about 70%), is pretty low for that strain (73-77% per Wyeast). I'm surprised you got that FG, given that your sacc. temp was 152F
 
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rocketman768

rocketman768

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That apparent attenuation (about 70%), is pretty low for that strain (73-77% per Wyeast). I'm surprised you got that FG, given that your sacc. temp was 152F
Yeah, I was expecting more too. However, I accidentally underpitched and I kept the temps on the brink of inactivity. In fact, it may have gotten down to 54F at one point.
 
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