American Stout Recipe - Restebonanza stout

Recipe Info

Restebonanza stout

by Akkamannen on 1/2/2016

from tasting notes

Recipe Type: All Grain

Batch Size: 26 Liter(s)

Boil Size: 31.6781 Liter(s)

Boil Time: 90 min

Efficiency: 72%

All Grain American Stout homebrew recipe. This homebrew recipe uses the following ingredients: Pale Ale - DE, Munich Light - DE, Vienna - DE, Carafa II - DE, Black Malt - UK, Roasted Barley - UK, Cara 45L - BE, CaraAroma - DE, Cara Malt - UK, Target Hops, Perle Hops, Danstar Nottingham Homebrew Yeast.

Fermentables

30% - Pale Ale - DE

lbkg 2.3

ppg 39

L 2

use Mash

29% - Munich Light - DE

lbkg 2.2

ppg 37

L 6

use Mash

29% - Vienna - DE

lbkg 2.2

ppg 37

L 4

use Mash

2% - Carafa II - DE

lbkg 0.15

ppg 32

L 412

use Mash

2% - Black Malt - UK

lbkg 0.15

ppg 28

L 500

use Mash

2% - Roasted Barley - UK

lbkg 0.15

ppg 29

L 550

use Mash

2% - Cara 45L - BE

lbkg 0.15

ppg 34

L 45

use Mash

2% - CaraAroma - DE

lbkg 0.15

ppg 35

L 130

use Mash

2% - Cara Malt - UK

lbkg 0.15

ppg 35

L 17

use Mash

7.6 lb kg total fermentables

Hops

Target

oz g 41

type Pellet

usage Boil

time 90 min(s)

AA 11

IBU 41.1

Target

oz g 11

type Pellet

usage Boil

time 30 min(s)

AA 11

IBU 7.9

Perle

oz g 20

type Pellet

usage Boil

time 10 min(s)

AA 8.3

IBU 5.1

72 oz g total hops

IBU Formula:

Yeast

name Danstar Nottingham

attenuation 76%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (5)

Tasted on 1/30/2016 by Akkamannen

Notes:

Smells like shit from the turb.... had one like this before, but it turned in a really tasty one. Hopefully this will turn out as same. Guess I have to wait for a month or three... allthogh, hopet I could serve this in two weeks at a party, but I guess not...

Tasted on 1/30/2016 by Akkamannen

Notes:

Tasted on 1/29/2016 by Akkamannen

Notes:

After 9 days Fg at 1015. Put it over to another fermentation bucket. Lots of trub, like 4 litres. After transferring I bottled and made one 10 litres keg for storing... Will start forced carbonation tomorrow with the keg.

Tasted on 1/24/2016 by Akkamannen

Notes:

3 days fermentation and seem finished at 1017... wil let it stay in the bathroom for one more week before tapping.Alittle high temperature while fermented... a little too fast?

Tasted on 1/21/2016 by Akkamannen

Notes:

Mash started at about 60 and got warmed up to about 65. took about 30 minutes. Mahed at 65 in one hour. Added Turned up temperature to about 72 degrees. Took about 30 minutes and circulated all the time. Strained and added about 13 litres of boiled water. Had then about 32 litres for boiling. Added hops as recipe. Brew-machine disconnected and made final hop-add no boiling at 98 degrees . Got it right and bopiled 5 minutes extra. Hops got burned at bottom of the kettle, will it destroy taste og add taste??? Hose for cooling was frosen. Melted the ice and after 20 minutes after boil temperature sinking rapidly. Cooling going too slow? OG at 1065,9, about 26 litres to fermentation. Just as planned... Fermentation on bathroom at aprx 21 degrees.

Recipe Facts

Restebonanza stout

American Stout

26.00 Gallons Liters Batch Size
31.68 Gallons Liters Boil Size
90 min Boil Time
1.065 OG
1.016 FG
54.2 IBU (tinseth) Bitterness
0.83 BG:GU
32.8° SRM Color
72% Efficiency
6.4% ABV Alcohol
220 per 12oz Calories

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American Stout Recipe - Restebonanza stout

Recipe Info

Restebonanza stout

Fermentables

Hops

Yeast

Other Stuff

Mash Steps

Special Instructions

Tasting Notes (5)

Tasted on 1/30/2016 by Akkamannen

Tasted on 1/30/2016 by Akkamannen

Tasted on 1/29/2016 by Akkamannen

Tasted on 1/24/2016 by Akkamannen

Tasted on 1/21/2016 by Akkamannen

Recipe Facts

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