Eff. 90%
attenuation 80%
abv 5.5%
Ibu's 35
O.G. 1.050
F.G. 1.010
16 lbs 2-row
.5 lbs Cry#40
.75 lbs chocolate
.5 lbs roasted
.25 lbs blk patent
60min mash with 5.5gal h2o at 154f.
Boil for 60 min. with 1 tsp. MoreBeers Burton salts and 1 tsp. gypsum
60 min. with 1.25 oz. chinook (11% aa)
20 min. with 1.5 oz. Saphir (4% aa)
10 min. with 1 oz. Saphir (4% aa)
chill and oxygenate with o2 for 3 mins.
Pitch salvaged US05 yeast (3rd generation)
Ferment for 7 days at 70f.
Kegged, forced carbonated and conditioned for additional 2 weeks at 50f.
The Saphir is a new hop for me that has a very subtle flavor profile. This beer is dry but full bodied with plenty of roast character and easy to drink.
3 comments:
Look forward to tasting this one, nothing like simplicity to bring out the true taste of a good stout... and by the way Happy Birthday old man!
Steve
Hi,
I'm new at homebrewing and found your recipe which I'll use as my first. This might be a stupid question, but since I'm a beginner i feel no shame asking you;
You use 5.5gallons of water for the mash, but how much do you use for lautering, and how much is the outcome?
Hi Niclas,
I figure losing about half of the liquid to the mash. Considering this and taking into account that I want to begin the boil with 12.5 - 13 gals. I will sparge with 10 gals. of 170f water. Good luck with the brew and comment back here with how it ended up tasting for you. Also, I noticed you said you were new to homebrewing and I wanted to make sure you saw that my mash efficiency in this case was at 90%. Based on your system and the efficiency you normally get, adjust the grain bill to relect the percentage of your extraction. Cheers!
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