The classic stout recipe. We have brewed this several times from the outstanding CYBI recipe- often making small moderations. This time, we stuck the recipe – even going so far as to modify our water with salt and chalk additions. It was a double batch (12 gallons total).

Grain

The hops were all from my yard.

BJCP Style:

13E American Stout

Stats:

• OG: 1.060
• FG: 1.017
• ABV: 5.9%
• IBU: 74
• Color: 44SRM (BLACK!!!)
• Brew House Efficiency: 80%

Chalk for water

Batch size:

6 gal (for 5gal bottled)

Grain:

• 8.5lb 2-row
• 1.3lb Caramel 120
• 1.3lb Chocolate
• 1.25lb Oats (Flaked)
• 0.19lb Barley Roast (500L)

Murky water

Water additions:

To match Dublin water water profile (starting with Portland water)
Add per 5 gallon of water pre-boil: (10 gal pre-boil are needed)

• 1g baking soda
• 4.5g chalk
• 1.5 gypsum>

Mash:

• Single infusion 148 (strike with 4.75gal at 169 if grain is 63)
• Mash 1 hour
• Batch/Fly Sparge
• Collect 7 gallons pre-boil

Lots of Cascade

Boil Time:

• 90 min

Hops:

• Cascade: 3.2oz at 60min (for 70 IBU)
• Cascade: 1.25oz at 0min

Ferment:

• Rouge Pac Man Yeast
• Ferment 2+ weeks at 60+

Nice!

Brew Log:

This was the first 12 gallon batch made this day. We hit the OG perfectly even though the mash was a bit high (150).

Calculator:

Enter here:

GabrielNagmay^Shakespeare^^57^46^6^90^9^4^80^100^8.8^0.3^0^0^0^0^70^70^8.5^36^36^1.3^41^41^1.3^66^66^1.25^9^9^0.19^0^0^0^0^0^0^0^0^0^22^17^5^3.2^60^1^2^5^1.25^0^1^2^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^0^0^0^0^1^1^63^148^1.2^^^^^^^^^^^^^^^^^^^^^^^^6.5^6.5^0^0^0^0^0.2^