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US stout #2

Minor theoretical adjustments to the previous recipe...

Brewer: Matthew R. Email: mathstew@gmail.com
Beer: US stout #2 Style: Foreign-Style Stout
Type: All grain Size: 5.5 gallons
Color:
176 HCU
Bitterness: 69 IBU
OG: 1.066 FG: 1.015
Alcohol: 6.5% v/v (5.1% w/w)
Water: RO water treated with calcium carbonate to balance pH.
Grain: 7 lb. American 2-row
3 lb. American Munich
.9 lb. British Dark Crystal 135
.66 lb. American crystal 80L
1.5 lb. Roasted barley
.3 lb. Flaked oats
.4 lb. Flaked wheat
Mash: 76% efficiency
Infusion mash: 150*F for 90 minutes. Add boiling water to raise mash temp to 168*F for 10 minute mashout.
Boil: 60 minutes SG 1.048 7.5 gallons
Hops: .5 oz. Tomahawk (14.6% AA, 60 min.)
.75 oz. Amarillo (8.5% AA, 15 min.)
.75 oz. Simcoe (12.9% AA, 15 min.)
.5 oz. Amarillo (8.5% AA, 10 min.)
.5 oz. Simcoe (12.9% AA, 10 min.)
1 oz. Cascade (5.9% AA, 5 min.)
1 oz. Cascade (aroma)
Yeast: 1 pkg Nottingham dry ale yeast, rehydrated.
Log: Last hop addition is at flameout (0.75 oz Cascade).
Tasting: (tasting notes to follow)

Recipe posted 03/10/10.