| Method: | Partial Mash | Style: | Dry Stout | ||
| Boil Time: | 60 min | Batch Size: | 4.25 gallons (fermentor volume) | ||
| Boil Size: | 4 gallons | Efficiency: | 40% (brew house) | ||
| Boil Gravity: | 1.046 (recipe based estimate) | Hop Utilization Multiplier: | 1 |
| Amount | Fermentable | PPG | °L | Bill % |
| 16 oz | Maris Otter Pale | 38 | 3.75 | 13.7% |
| 16 oz | Roasted Barley | 33 | 300 | 13.7% |
| 2 lb | Flaked Barley | 32 | 2.2 | 27.4% |
| 3 lb | Dry Malt Extract - Light | 42 | 4 | 41% |
| 5 oz | Chocolate | 29 | 350 | 4.3% |
| Amount | Variety | Type | AA | Use | Time | IBU |
| 1 oz | Willamette | Leaf/Whole | 3.8 | Boil | 40 min | 14.07 |
| 0.6 oz | Centennial | Leaf/Whole | 8.5 | Boil | 40 min | 18.88 |
| Amount | Description | Type | Temp | Time |
| 5 qt | 152 F | 45 min |
| Fermentis / Safale - English Ale Yeast S-04 | ||||||||||||
|
| CO2 Level: 2.2 Volumes |
| Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
| 0 | 0 | 0 | 0 | 0 | 0 |
| brew day 3/8/20 heated 1.5 gal of tap water to 163, added grain bag. steeped @ 150F for 45min. added a medium pot's worth of hot (180F) water to steeping pot (didnt affect temp much, tho) rinsed with big pot's worth of 170F water, topped up to 3.8 gal. brought to boil (expanded to 4.0 gal), added hops. boiled for 20 min, removed from heat and stirred in DME. brought back to a boil for 20 more min. Added irish moss w 15 min to go. cooled in sink w 20lb ice in 30 min. topped to 4 gal with cold sterile water. SG was 1.046, added another quart of cold water. fermented in carboy at 65deg |