Boleslaus
Well-Known Member
I'm looking for some feedback on this recipe. I've been brewing for a year now, but never made a stout
I've read Brewing Classic Styles and that's where I got most of my information about the malt bill, but I was looking for some opinions on how the different grains will work together, yeast, hops, etc.
Meet Your Maker
Recipe Type: Partial Mash
Yeast: US-05 x 2
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.073
Final Gravity: 1.018
IBU: 68
Boiling Time (Minutes): 70
Color: 50 SRM
Grain Bill
7 lbs. Light DME (63.6%)
1.25 lbs. Roasted Barley (11.4%) [edit: reduced from 1.5 lbs.]
1 lbs. Crystal 80L (9.1%)
12 oz Chocolate Malt (6.8%)
8 oz Quick Oats (4.5%) [edit: reduced from 12 oz]
8 oz 2-Row (4.5%)
Mash
Mash thickness of 1.375
Single Infusion Mash @ 154F for 60 min
Batch Sparge @ 167 for 10 min
Hops
2.5 oz. Northern Brewer @ 60 min
Fermentation
Add 2 packs of US-05
Primary for 1 month
Secondary for 6 months
**Soak 2.5 oz oak cubes in Makers Mark for 1 month (during primary), add cubes to secondary
I've read Brewing Classic Styles and that's where I got most of my information about the malt bill, but I was looking for some opinions on how the different grains will work together, yeast, hops, etc.
Meet Your Maker
Recipe Type: Partial Mash
Yeast: US-05 x 2
Yeast Starter: No
Batch Size (Gallons): 5.5
Original Gravity: 1.073
Final Gravity: 1.018
IBU: 68
Boiling Time (Minutes): 70
Color: 50 SRM
Grain Bill
7 lbs. Light DME (63.6%)
1.25 lbs. Roasted Barley (11.4%) [edit: reduced from 1.5 lbs.]
1 lbs. Crystal 80L (9.1%)
12 oz Chocolate Malt (6.8%)
8 oz Quick Oats (4.5%) [edit: reduced from 12 oz]
8 oz 2-Row (4.5%)
Mash
Mash thickness of 1.375
Single Infusion Mash @ 154F for 60 min
Batch Sparge @ 167 for 10 min
Hops
2.5 oz. Northern Brewer @ 60 min
Fermentation
Add 2 packs of US-05
Primary for 1 month
Secondary for 6 months
**Soak 2.5 oz oak cubes in Makers Mark for 1 month (during primary), add cubes to secondary