Drye Stout
Foreign Extra Stout

 

Type: All Grain

 Date: 12/23/2010

Batch Size: 10.25 gal

 Brewer: Brad Nixon
Boil Size: 13.50 gal Asst Brewer: Troy Brown
Boil Time: 90 min Equipment: Brad's 10 Gallon Rig
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
15.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 75.00 %
2.00 lb Rye Malt (4.7 SRM) Grain 10.00 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 5.00 %
1.00 lb Roasted Barley (300.0 SRM) Grain 5.00 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 2.50 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 2.50 %
2.00 oz Goldings, U.S. [4.50 %] (60 min) Hops 16.5 IBU
2.00 oz Perle [7.20 %] (30 min) Hops 20.3 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 tsp Wyeast Yeast Nutrient (Boil 10.0 min) Misc
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.048 SG

 Measured Original Gravity: 1.053 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 4.86 % Actual Alcohol by Vol: 5.21 %
Bitterness: 36.8 IBU Calories: 236 cal/pint
Est Color: 28.8 SRM Color:
Color
 

Mash Profile
Mash Name: Temperature Mash, 1 Step, Light Body Total Grain Weight: 20.00 lb
Sparge Water: 8.90 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
60 min Saccharification Add 28.00 qt of water at 160.1 F 150.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F

 
Mash Notes: Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 4.7 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 35.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes

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