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Kitchen Sink Stout

Brewer: Andrew Holm Email: -
Beer: Kitchen Sink Stout Style: Oatmeal Stout
Type: All grain Size: 11.5 gallons
Color:
160 HCU (~49 SRM)
Bitterness: 21 IBU
OG: 1.054 FG: 1.012
Alcohol: 5.4% v/v (4.3% w/w)
Water: I have high carbonate water and add large amount of gypsum to offset the alkalinity. For low carbonate waters, no treatment necessary.
Grain: 5 lb. American Vienna
1 lb. American crystal 90L
2 lb. Belgian Special B
2 lb. 8 oz. American black patent
2 lb. Rolled oats
6 lb. American 2-row
Mash: 85% efficiency
Single infusion @ 155.
Boil: minutes SG 1.046 13.5 gallons
2 lb. Brown sugar
Add the sugar at the end of the boil to retain its character. I like to use sugars from central or south America, but grocery store brown sugar also works
Hops: 2 oz. Willamette (5% AA, 60 min.)
2 oz. Willamette (5% AA, 10 min.)
Yeast: Nothing too wacky. I typically use SafAle or Nottingham dried yeasts with good results.

Recipe posted 01/05/08.