The Abagnale - American Stout |
RECIPE INFO |
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by Alfred Estrada
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 80 Minutes
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Efficiency: 75%
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OG: 1.078 |
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FG: 1.019 |
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ABV: 7.73%
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Bitterness: 99.25 (tinseth)
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IBU/OG: 1.27 |
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Color: 39.8° SRM
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Calories: 7.73 per 330ml
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Chocolate forward stout |
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FERMENTABLES |
| 70.4% |
0 |
Maris Otter Pale - UK |
38 |
3 |
Mash |
| 13.2% |
0 |
Munich - Light 10L - US |
35 |
10 |
Mash |
| 7.7% |
0 |
Crystal 60L - CA |
34 |
60 |
Mash |
| 2.9% |
0 |
Roasted Barley - US |
25 |
300 |
Mash |
| 2.9% |
0 |
Chocolate Malt - US |
34 |
350 |
Mash |
| 2.9% |
0 |
Carafa III - DE |
32 |
525 |
Mash |
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HOPS |
| 0 |
Magnum(US) |
Pellet |
Boil |
60 Minutes |
14 |
75.52 |
| 0 |
East Kent Goldings |
Pellet |
Boil |
60 Minutes |
5.5 |
23.73 |
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YEAST |
| Windsor Dry Ale Yeast |
71% |
| Danstar Nottingham |
80% |
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OTHER INGREDIENTS |
| 4 |
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Apricots Puree |
0 minutes |
Boil |
| 3.5 |
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Cocoa Nibs |
0 minutes |
Boil |
| 3 |
each |
Mexican Vanilla Beans |
0 minutes |
Boil |
| 2 |
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Fluff |
0 minutes |
Boil |
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INSTRUCTIONS |
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BIAB. mash: 156f (strike water: 164-168) for 60 minutes. pre-melt marshmallow flush before adding to the boil at 5 minutes to flame out to avoid clumping and scorching. Aerate your wort. pitch Windsor yeast at 66-68f first then add Nottingham yeast on day 3-4 during high krausen. day 6-7 do a diacetyl reset for 3 days before hitting your cold crash.
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