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Randall's Easter Stout

Randall likes a bolder stout.

Brewer: Buzzerj Email: buzzerj@yahoo.com
Beer: Randall's Easter Stout Style: Foreign-Style Stout
Type: All grain Size: 5.25 gallons
Color:
143 HCU (~45 SRM)
Bitterness: 56 IBU
OG: 1.065 FG: 1.015
Alcohol: 6.4% v/v (5.0% w/w)
Water: Add 1.0 teaspoon Gypsum to sparge water.
Grain: 9.0 lb. British pale
7 oz. Wheat malt
3 oz. British Carastan
14 oz. British crystal 50-60L
11 oz. British chocolate
11 oz. Roasted barley
7 oz. Flaked barley
Mash: 75% efficiency
Mash at 155 degrees F for 60 minutes. As an alternate to British Carastan, you could use Weyermanns CaraAroma Malt.
Boil: 60 minutes SG 1.052 6.5 gallons
Add 3/4 teaspoon Irish Moss with 20 minutes left in the boil.
Hops: 3 oz. Willamette (5% AA, 60 min.)
1.0 oz. Kent Goldings (5% AA, 15 min.)
Yeast: Wyeast 1028 in a 1 quart starter
Log: Ferment at 66-68 degrees F for one week and transfer to secondary after 7 days. Hold secondary at 66-68 degrees F. Bottle and let age at 40 degrees F for a month or more.

Recipe posted 01/15/11.