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Puckstopper Stout

Brewer: Gus Rappold Email: epic8383@aol.com
Beer: Puckstopper Stout Style: Irish Dry Stout
Type: All grain Size: 10 gallons
Color:
131 HCU (~42 SRM)
Bitterness: 31 IBU
OG: 1.051 FG: 1.010
Alcohol: 5.3% v/v (4.2% w/w)
Water: Began with soft water, chlorine filtered and two tsp. of
Calcium Carbonate added to mash.
Grain: 12 lb. British pale
1 lb. British black patent
1.5 lb. Roasted barley
1.5 lb. Flaked barley
Mash: 89% efficiency
I ground my grain too fine and had to add a pound of oat hulls to
fix a stuck sparge.
Boil: 60 minutes SG 1.046 11 gallons
Rehydrated Irish Moss added 30 min. before strike.
Hops: 1.5 oz. Fuggles (4.6% AA, 60 min.)
2 oz. Kent Goldings (5.1% AA, 60 min.)
Yeast: Wyeast London Ale cake from previous 5 gallon extract kit batch,
It's an easy way to build up the yeast for 10 gallons and not waste
the starter wort!
Log: Brewed on Feb. 21, 2001
Carbonation: Will force carbonate.

Recipe posted 02/21/01.