Category Archives: Stout

Milk Stout

Posted on December 25, 2012 by Gabe

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milk stout 5 gallons All Grain
1.064OG→1.017~FG→6.2%ABV 33 IBU 51.9°L SRM
Yeasts (null) 1272 – American Ale II Wyeast (Ale) (null) Fermentables 12.75 pounds Maris Otter 37ppg, 4°L 7.5 pounds 59% Barley (Roasted) 27ppg, 500°L 1 pound 8% Crystal 60L 33ppg, 60°L 1 pound 8% Munich (Light) 33ppg, 10°L 1 pound 8% Chocolate 28ppg, 350°L 12 ounces 6% Barley (Flaked) 31ppg, 2°L 8 ounces 4% Oats (Flaked) 31ppg, 2°L 8 ounces 4% Sugar – Brown 41ppg, 40°L 8 ounces 4% Hops 2.5 ounces Goldings (Kent) 5%, Pellet 2.5 ounces 100% Miscellaneous 1.05 pounds Lactose Flavor 1.04 pounds 100% Whirlfloc Fining 0.07 ounces 0%	Batch/Fly 1 hour, 8.14 gallons Strike Target 155°F 4.59 gallons 167°F 1 hour Sparge 3.55 gallons 170°F Boil 1 hour, 6.3 gallons Goldings (Kent) hops 5%, Pellet 1.5 ounces 3600 minutes (+-3540) Goldings (Kent) hops 5%, Pellet 1 ounce 15 minutes (+45) Lactose Flavor 1.04 pounds 15 minutes (+45) Whirlfloc Fining 0.07 ounces 15 minutes (+45) Add wort chiller 15 minutes (+45) Ferment 20 days @ 63°F

Founder’s Breakfast Stout

Posted on November 29, 2012 by Gabe

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Breakfast Stout 5 gallons All Grain
1.046OG→1.010FG→4.7%ABV 65 IBU 54.8°L SRM
Yeasts 1.7 ounces US-05 – Safale American Fermentis (Ale) 1.7 ounces Fermentables 17.33 pounds Pale Ale Malt 2-Row (Briess) 37ppg, 4°L 13.2 pounds 76% Oats, Flaked (Briess) 39ppg, 1°L 1.38 pounds 8% Chocolate Malt 28ppg, 350°L 1 pound 6% Roasted Barley (Briess) 33ppg, 300°L 12 ounces 4% Black (Patent) Malt 25ppg, 500°L 8.96 ounces 3% Caramel/Crystal Malt -120L 33ppg, 120°L 7.04 ounces 3% Hops 2.5 ounces Willamette 6%, Pellet 1.5 ounces 60% Columbus (Tomahawk) 14%, Pellet 1 ounce 40% Miscellaneous 8.39 ounces Coffee Other 4.17 ounces 50% dark bittersweet baker’s chocolate Flavor 2.61 ounces 31% unsweetened chocolate baking Flavor 1.56 ounces 19% Irish Moss Fining 0.04 ounces 1%	0 step infusion 1 hour, 8.80 gallons Strike Target 152°F 6.50 gallons 163°F 1 hour Sparge 2.30 gallons 168°F Boil 1 hour, 6.3 gallons Columbus (Tomahawk) hops 14%, Pellet 1 ounce 60 minutes (+0) Willamette hops 6%, Pellet 1 ounce 30 minutes (+30) Add wort chiller 15 minutes (+45) Irish Moss Fining 0.04 ounces 10 minutes (+50) Willamette hops 6%, Pellet 0.5 ounces 0 minutes (+60) dark bittersweet baker’s chocolate Flavor 2.61 ounces 0 minutes (+60) Coffee Other 2.09 ounces 0 minutes (+60) unsweetened chocolate baking Flavor 1.56 ounces 0 minutes (+60) Ferment 4 days @ 67°F, 10 days @ 67°F Rack to secondary (67°F) 10 days (+4 days) Coffee Other 2.09 ounces 7 days (+7 days)