recipe: "Stout"

details

derivations

ingredients

grain
amount
gravity
 
 Pale Malt (2-row)
8 lb  (52.8%)
1037 - 1038
 
 Dark Munich Malt
2.5 lb  (16.5%)
1034 - 1034
 
 Flaked Oats
2 lb  (13.2%)
1033 - 1033
 
 Turbinado Sugar
1 lb  (6.6%)
1044 - 1044
 
 Roasted Barley
1 lb  (6.6%)
1025 - 1025
 
 Black Patent Malt
0.4 lb  (2.6%)
1026 - 1026
 
 Dextrin Malt (carapils)
0.25 lb  (1.7%)
1034 - 1034
hop
amount
AAU
usage
 
 Willamette
2 oz
4 % - 6 %
60 minutes
 
 Willamette
0.5 oz
4 % - 6 %
30 minutes
 
 Willamette
0.5 oz
4 % - 6 %
15 minutes
adjunct
amount
boil time
notes
yeast