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Shrewsbury Stout

Brewer: Jonas Email: Jonas217@aol.com
Beer: Shrewsbury Stout Style: Foreign-Style Stout
Type: Extract w/grain Size: 5 gallons
Color:
280 HCU
Bitterness: 28 IBU
OG: 1.078 FG: 1.015
Alcohol: 8.2% v/v (6.4% w/w)
Water: Used spring water
Grain: 1 lb. American black patent
1 lb. Roasted barley
Steep: Steep grains in grain bag until a full boil is reached, remove grains, then add the extract.
Boil: 60 minutes SG 1.131 3 gallons
10 lb. Dark malt extract
Add the hops and boil for one hour. With fifteen minutes left in the boil add Irish moss to clarify.
Hops: 2 oz. Northern Brewer (8.5% AA, 60 min.)
Yeast: Best results with London Ale liquid WYEAST
Log: Primary fermentation lasted 7 days. Secondary fermentation lasted one week then bottled. Tasted good after one month but tasted fantastic after 3 months.

Recipe posted 09/28/00.