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Pink Sock Stout
Boiled extra Time (for maillard reaction)
with chocolate/burned sugar malt character
| Brewer: | Soylent | Email: | - | |||||
| Beer: | Pink Sock Stout | Style: | Imperial Stout | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 81 IBU | |||||
| OG: | 1.090 | FG: | 1.020 | |||||
| Alcohol: | 9.0% v/v (7.0% w/w) | |||||||
| Water: | Montana tap water | |||||||
| Grain: | 13 lb. Montana 2-row 7 oz. Brown 8 oz. Crystal 120L 1 lb. Crystal 30L 10 oz. Chocolate 4 oz. Roasted barley 11 oz. Crystal 150L |
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| Mash: | 75% efficiency | |||||||
| 10@40c, 15@50c, 30@65c, 45@73c, MO@78c | ||||||||
| Boil: | 120 minutes | SG 1.050 | 9 gallons | |||||
| Boiled an hour before first hop addition | ||||||||
| Hops: | 2 oz. Galena (11% AA, 60 min.) 1 oz. Centennial (10% AA, 2 min.) 1.25 oz. Old NorthernB Leafs in Fridge (4% AA, 2 min.) |
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| Yeast: | Ringwood re-pitch | |||||||
| Log: | Wort aerated 15mins Ferment start mid 60's, increase to mid 70's |
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| Carbonation: | 2/3 cup corn sugar | |||||||
Recipe posted 03/24/12.
