Shakespearish Stout
Sunday, October 24th, 2010
It turned out to be a very rainy Sunday. My plan was to work in the yard, but it was way too wet for that. So, instead I decided to brew.
This is the second time that we have done a 10 gallon batch based on the Rogue recipe. The last batch was delicious even though we substituted Willamette for the recommended Cascade hops. This time I decided to use a medley of the hops that we grew in the yard. The calculated IBUs were just under the original recipe.
I also added some kiln-coffee malt – a great addition to any stout.
Grain
- 17 lbs. Pale Malt(2-row)
- 2.6 lbs. Chocolate Malt
- 2.6 lbs. Crystal 120L
- 2.5 lbs. Flaked Oats
- 0.38 lbs. Roasted Barley
- 1 lb Kiln-coffee
Hops
- 2 oz nugget at 60 min
- 0.1 oz willamette @ 0
- 0.1 oz nugget @ 0
- 0.2 oz cascade @ 0
- 0.2 oz pride @ 0
- 0.8 oz mt hood @ 0
- 0.8 oz jamie’s (Willamette?) @ 0
Mash at 150 degrees
Boil for 90 minutes
Pac Man yeast
Ferment at 60 degrees
gabriel nagmay (dot com) | Archive » Shakespeare Stout (Clone) Says:
[…] classic stout recipe. We have brewed this several times from the outstanding CYBI recipe – often making small moderations. This time, we stuck the […]
levitra Says:
Touchdown! That’s a really cool way of putting it!