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The Abagnale - American Stout

An Authentic Homebrew Recipe — by Alfred Estrada

RECIPE INFO

Chocolate forward stout
Author: Alfred Estrada - View
Brew Sessions: 0
Source: Homebrew Recipe
Recipe Type: All Grain
Efficiency: 75%
Calories: 255
Boil Time: 80 Minutes
Batch Size: 0
Boil Size: 0
Total Grains: 0
Total Hops: 0
IBU/OG: 1.27
OG: 1.078
- - -
FG: 1.019
- - -
IBUs: 99.25 (tinseth)
- - - IBUs
Color: 39.8° SRM / 78.41° EBC
- - - SRM
Alcohol: 7.73%
-% - -% ABV
print
scale

FERMENTABLES

fermentable / amount / ppg / l / usage
Maris Otter Pale - UK, 0 (70.4%), 38 ppg, 3 L, Mash
Munich - Light 10L - US, 0 (13.2%), 35 ppg, 10 L, Mash
Crystal 60L - CA, 0 (7.7%), 34 ppg, 60 L, Mash
Roasted Barley - US, 0 (2.9%), 25 ppg, 300 L, Mash
Chocolate Malt - US, 0 (2.9%), 34 ppg, 350 L, Mash
Carafa III - DE, 0 (2.9%), 32 ppg, 525 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Magnum(US), 0 (Pellet), Boil, 60 Minutes, 14, 75.52
East Kent Goldings, 0 (Pellet), Boil, 60 Minutes, 5.5, 23.73

YEAST

yeast / attenuation
Windsor Dry Ale Yeast, 71%
Danstar Nottingham, 80%

OTHER INGREDIENTS

ingredient / amount / name / usage
Apricots Puree, 0 , Boil, 0 minutes
Cocoa Nibs, 0 , Boil, 0 minutes
Mexican Vanilla Beans, 3 each, Boil, 0 minutes
Fluff, 0 , Boil, 0 minutes

NOTES

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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