Chris Swingley Michael Marchetti
15-Nov-1991
Recipe (for 5 gallons final volume)
8.0 | pounds | Klages Malt | |
1.5 | pounds | Vienna Malt | |
2.0 | pounds | Crystal Malt, 40L | |
1.0 | pounds | Chocolate Malt | |
0.5 | pounds | Dextrine Malt | |
0.25 | pounds | Black Patent Malt | |
0.5 | ounces | Northern Brewer pellet hops, % AA (60 minutes) | |
0.5 | ounces | Northern Brewer pellet hops, % AA (30 minutes) | |
1.0 | ounces | Willamette pellet hops, % AA (30 minutes) | |
0.5 | ounces | Willamette pellet hops, % AA (1 minutes) | |
1.0 | ounces | Cascade pellet hops, % AA (dry hopped in secondary) | |
- Wyeast #1084 (Irish Stout Yeast), pitched at 76°F
- Starter: 1 quart water, 6 T cup DME, pitched at 76 F
Water
- Davis City water
Mash
- 14.0 quarts water @ 140°F, grist ratio of 1.2 quarts:pound @ 128°F (Held 30 minutes)
- Heated, grist ratio of 2.0 quarts:pound @ 155°F (Held 142 minutes)
Sparge
- 5.0 gallons water @ 180°F, drain
Boil
- Boiled 5.0 gallons for 60 minutes to yield 4.5 gallons wort
Fermentation
- Primary: plastic, 2 days, 80°F, Added cold water to fill fermenter
- Secondary: glass, 8 days, 80°F
Packaging
- Bottled with 0.75 cups dextrose
Properties
Starting Gravity: 1.042 | Final Gravity: 1.010 |
Original Extract: 10.5°plato | Apparent Extract: 2.56°plato |
Real Extract: 4.05°plato | |
Alcohol: 4.2% by volume | (3.3% by weight) |
Apparent Attenuation: 75.6% | Mash Efficiency: 60% |
Bitterness: 35 IBU | Color: 40 SRM |
BU:SG: 0.83 | BV: 1.77 |
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