Poboy Stout AKA The Kitchen Sink Recipe

Recipe Info

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Poboy Stout AKA The Kitchen Sink

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All Grain
1 Gallon(s)
2.5 Gallon(s)
80 min
75%
Comments  Brew Sessions (0)
Strike temp at 164.1 Mash temp measured at 152.4 Leaving for 45mins to mash, stirred, measured the temp and it was 150F, added about 4 cups of boiling water to get back to about 152F. Leave for another 45 mins and begin sparging with 195 water. OG = 1.080 after adding about 0.27gal of the baby beer brewed with mosaic and random hop for 60 min boil FG = 1.036 OG of baby beer = 1.044 FG of baby = 1.022...Not very fermentable (Used about 1/4 bag of yeast)

Fermentables

% lb fermentable ppg   L   usage  
26% 1 Maris Otter Pale - UK 38
Mash
26% 1 Pale Ale - BE 38
Mash
23% 0.886 Flaked Oats - US 37
Mash
10% 0.4 Caramel/Crystal 120 - US 35
120°
Mash
6% 0.227 Chocolate Malt - US 34
350°
Mash
5% 0.2 Special B - BE 30
180°
Mash
5% 0.2 Rice Hulls - US 0
Mash
3.913 lb

Hops

oz variety type usage time AA   IBU  
0.25 Santiam Pellet Boil 60 minutes 6.0 17.8
0.1 East Kent Goldings Pellet Boil 30 minutes 5.5 5.0
0.35 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast Whitbread Ale 1099 70%
 

Other Stuff

amount unit name usage
3 oz lactose Boil
1 oz Cacao powder Mash
1 oz 1 Shot of Diavolitto espresso with 10 mins left Boil
 

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 152 90 minutes
 

Special Instructions

  1. Add Cacao powder to mash, mix in with grains
  2. Sparge at 195 and dump in all water after getting first runnings
  3. Add all sugars before the boil

Tasting Notes (0)

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Recipe Facts

Poboy Stout AKA The Kitchen Sink
1.00 Gallons Liters
2.50 Gallons Liters  @  80  min
1.102
1.031
51.6° SRM
75%
22.8 IBU (tinseth)
0.22
9.2% ABV
365 per 12oz
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