HOME BREW RECIPE:
Title: C.H.C.M.Stout
Author: Egen opskrift
Brew Method: All Grain
Style Name: Sweet Stout
Boil Time: 60 min
Batch Size: 50 liters (ending kettle volume)
Boil Size: 56 liters
Boil Gravity: 1.051
Efficiency: 78% (ending kettle)
STATS:
Original Gravity: 1.057
Final Gravity: 1.017
ABV (standard): 5.24%
IBU (tinseth): 27.98
SRM (morey): 39.8
FERMENTABLES:
8 kg – German – Pale Ale (69.7%)
680 g – Flaked Oats (5.9%)
680 g – Belgian – Roasted Barley (5.9%)
680 g – Belgian – Chocolate (5.9%)
380 g – United Kingdom – Crystal 60L (3.3%)
380 g – United Kingdom – Crystal 140L (3.3%)
680 g – Lactose (Milk Sugar) (5.9%)
HOPS:
37 g – Magnum, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 27.98
MASH GUIDELINES:
1) Fly Sparge, Temp: 50 C, Time: 15 min
2) Fly Sparge, Temp: 55 C, Time: 15 min
3) Fly Sparge, Temp: 62 C, Time: 40 min
4) Fly Sparge, Temp: 72 C, Time: 5 min
Starting Mash Thickness: 3 L/kg
OTHER INGREDIENTS:
4 each – Kanel Hel, Type: Spice, Use: Secondary
400 g – Kakao Nibs, Type: Spice, Use: Secondary
YEAST:
White Labs – California Ale Yeast WLP001
Starter: Yes
Form: Liquid
Attenuation (avg): 76.5%
Flocculation: Medium
Optimum Temp: 20 – 22.78 C
Fermentation Temp: 20 C
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/420257/c-h-c-m-stout
Generated by Brewer’s Friend – http://www.brewersfriend.com/
Date: 2017-01-05 20:13 UTC
Recipe Last Updated: 2017-01-05 20:13 UTC
Hampen Haandbryggeri 