Piebald - Cream Stout Recipe

Recipe Info

Recipe Image

Piebald - Cream Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
All Grain homebrew recipe. This homebrew recipe uses the following ingredients: Maris Otter Pale - UK, Dark Chocolate - US, Victory Malt - US, Extra Dark Crystal 120L - UK, Roasted Barley - UK, Flaked Barley - US, Carafa III - DE, East Kent Goldings Hops, Wyeast London Ale III 1318 Homebrew Yeast, Calcium Chloride, Lactose @ 15 minute.

Fermentables

60% - Maris Otter Pale - UK
6
38
3
Mash
10% - Dark Chocolate - US
1
29
420
Mash
10% - Victory Malt - US
1
34
28
Mash
8% - Extra Dark Crystal 120L - UK
0.75
33
120
Mash
5% - Roasted Barley - UK
0.5
29
550
Mash
5% - Flaked Barley - US
0.5
32
2
Mash
2% - Carafa III - DE
0.25
32
525
Mash

Hops

East Kent Goldings
1
Pellet
Boil
30 min(s)
5.5
15.6
East Kent Goldings
1
Pellet
Boil
0 min(s)
5.5
0.0

Yeast

Wyeast London Ale III 1318
73%

Other Stuff

Calcium Chloride
0.5
tsp
Mash
Calcium Chloride
0.5
tsp
Boil
Lactose @ 15 minute
0.5
lb
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Mash in at 67 C for 60 minutes, mash out at 76 C (volume: 4 gallons/15 L)
2.
Sparge at 76 C to collect 6.5 gallons/23 L of wort before the boil (post boil target: 5 gallons/19 L)
3.
Ferment at 20 degrees for 3 weeks then bottle condition 2 weeks

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Piebald - Cream Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.053 OG
  • 1.014 FG
  • 15.6 IBU (tinseth) Bitterness
  • 0.29 BG:GU
  • 56.2° SRM Color
  • 75% Efficiency
  • 5.0% ABV Alcohol
  • 178 per 12oz Calories
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