Batten Down The Hatches

December 22, 2019UncategorizedCraig Williams - Headbrewer

Batten Down The Hatches – American Stout (13E)

Brewer
Date

Batch Size	19.000 L	Boil Size	22.000 L
Boil Time	60.000 min	Efficiency	75%
OG	1.052	FG	1.015
ABV	4.9%	IBU	42.5 (Tinseth)
Color	35.2 srm (Morey)	Calories (per 12 oz.)	173

Fermentables

Total grain: 5.000 kg

Name	Type	Amount	Mashed	Late	Yield	Color
Gambrinus – ESB Malt	Grain	2.750 kg	Yes	No	80%	3.5 srm
Oats, Flaked	Grain	1.000 kg	Yes	No	80%	1.0 srm
Amber Malt	Grain	250.000 g	Yes	No	75%	22.0 srm
Caramel/Crystal Malt – 160L	Grain	250.000 g	Yes	No	72%	160.0 srm
Caramel/Crystal Malt – 80L	Grain	250.000 g	Yes	No	74%	80.0 srm
Pale Chocolate	Grain	250.000 g	Yes	No	73%	207.0 srm
Roasted Barley	Grain	250.000 g	Yes	No	55%	500.0 srm

Hops

Name	Alpha	Amount	Use	Time	Form	IBU
Green Bullet	13.2%	20.000 g	Boil	60.000 min	Pellet	28.4
Green Bullet	13.2%	20.000 g	Boil	15.000 min	Pellet	14.1

Misc

Name	Type	Use	Amount	Time
Cocoa Nibs	Herb	Secondary	150.000 kg	0.000 s
Coffee, ground	Flavor	Boil	90.000 kg	0.000 s
Whirlfloc	Fining	Boil	0.000 mL	0.000 s

Yeast

Name	Type	Form	Amount	Stage
WLP028 – Edinburgh Scottish Ale Yeast	Ale	Liquid	35.000 mL	Primary

Mash

Name	Type	Amount	Temp	Target Temp	Time
strike	Infusion	12.500 L	75.680 C	68.000 C	60.000 min
Final Batch Sparge	Infusion	15.500 L	81.677 C	74.000 C	15.000 min