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Randall's Easter Stout
Randall likes a bolder stout.
| Brewer: | Buzzerj | Email: | buzzerj@yahoo.com | |||||
| Beer: | Randall's Easter Stout | Style: | Foreign-Style Stout | |||||
| Type: | All grain | Size: | 5.25 gallons | |||||
| Color: |
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Bitterness: | 56 IBU | |||||
| OG: | 1.065 | FG: | 1.015 | |||||
| Alcohol: | 6.4% v/v (5.0% w/w) | |||||||
| Water: | Add 1.0 teaspoon Gypsum to sparge water. | |||||||
| Grain: | 9.0 lb. British pale 7 oz. Wheat malt 3 oz. British Carastan 14 oz. British crystal 50-60L 11 oz. British chocolate 11 oz. Roasted barley 7 oz. Flaked barley |
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| Mash: | 75% efficiency | |||||||
| Mash at 155 degrees F for 60 minutes. As an alternate to British Carastan, you could use Weyermanns CaraAroma Malt. | ||||||||
| Boil: | 60 minutes | SG 1.052 | 6.5 gallons | |||||
| Add 3/4 teaspoon Irish Moss with 20 minutes left in the boil. | ||||||||
| Hops: | 3 oz. Willamette (5% AA, 60 min.) 1.0 oz. Kent Goldings (5% AA, 15 min.) |
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| Yeast: | Wyeast 1028 in a 1 quart starter | |||||||
| Log: | Ferment at 66-68 degrees F for one week and transfer to secondary after 7 days. Hold secondary at 66-68 degrees F. Bottle and let age at 40 degrees F for a month or more. | |||||||
Recipe posted 01/15/11.
