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StiltWalker Stout

Brewer: Fab Email: fabricio723@yahoo.com
Beer: StiltWalker Stout Style: Oatmeal Stout
Type: Extract w/grain Size: 7 gallons
Color:
79 HCU (~30 SRM)
Bitterness: 35 IBU
OG: 1.066 FG: 1.010
Alcohol: 7.2% v/v (5.6% w/w)
Grain: 200g Flaked corn
200g Flaked oats
350g Flaked rice
226g Brazilian Coffee (Melita)
Steep: Steep for 20-30 minutes at 155°F
Boil: 60 minutes SG 1.066 7 gallons
2.7kg Sorghum extract
.35kg Brown sugar
.45kg Belgian candi sugar
.45kg Molasses
1.3kg Rice extract
Add extract when temperature reaches 185°F and sustain a rolling boil for 2-3 minutes.
Hops: 1 oz. Magnum (12% AA, 60 min.)
1 oz. Goldings (5.5% AA, 30 min.)
Yeast: Safbrew S-33: A very popular general purpose yeast, displaying both very robust conservation properties and consistent performance. This yeast produces superb flavor profiles and is used for the production of a varied range of top fermented special beers (Belgian type wheat beers, Trappist, etc.). Sedimentation: medium. Final gravity: high.
Also recommended for bottle-conditioning of beers. Excellent performance in beers with alcohol contents of up to 7.5% a/v, but can ferment up to 11.5% a/v.
Log: Brew Date 3/22/15
Primary for 3 weeks
Secondary: 4 weeks with Cacao Nibs
Carbonation: 2.0 volumes Keg: 6.8 psi @ 40°F

Recipe posted 04/18/15.