All Grain Plus Extract American Stout homebrew recipe. This homebrew recipe uses the following ingredients: Dry Malt Extract - Light - US, Dry Malt Extract - Dark - US, Roasted Barley - US, Vienna - DE, Flaked Oats - US, Victory Malt - US, Black Patent Malt - UK, Lactose - Milk Sugar - US, Cascade Hops, Willamette Hops, US-04 Homebrew Yeast.
Fermentables
59% - Dry Malt Extract - Light - US
6
44
8
Extract
10% - Dry Malt Extract - Dark - US
1
44
18
Extract
7% - Roasted Barley - US
0.75
25
300
Mash
7% - Vienna - DE
0.75
37
4
Mash
5% - Flaked Oats - US
0.5
37
1
Mash
5% - Victory Malt - US
0.5
34
28
Mash
2% - Black Patent Malt - UK
0.25
25
500
Mash
5% - Lactose - Milk Sugar - US
0.5
41
1
Late
Hops
Cascade
1
Pellet
Boil
60 min(s)
5.8
16.5
Willamette
0.25
Pellet
Boil
5 min(s)
5
0.7
Yeast
US-04
70%
Other Stuff
No other stuff in this recipe
Mash Steps
Saccharification Rest
Infusion
150
30 min
Special Instructions
1.Prepare 2.5 gallons of water and heat to 150 degrees F. When you reach 150 degrees add your bag of specialty grains and put the lid on your kettle. Allow grains to steep for 45 minutes.
2.After 45 minutes of steeping, remove your specialty grains and allow to drain thoroughly.
3.Optional** Rinse grains with half a gallon of 168 degree water by pouring water over the grain bag. This is an optional step that can add more fermentable sugars and colors from your grain.
4.Add the dry malt extract to your kettle and stir very thoroughly. Once all of the extract is dissolved, bring to a gentle boil. You want to watch this very closely as this is when most boil-overs occur.
5.Once your wort is boiling you are ready to add your hops. You will be boiling for a total of 60 minutes.
6.Add 1ounce Cascade hops and boil for 45 minutes.
7.At 15 minutes from the end of the boil add yeast nutrient and whirlfloc.
8.At 5 minutes till the end of the boil, add .25 ounce Wilammette.
9.Allow to boil for the remaining 5 minutes and then remove from heat.
10.Cool to below 80 degrees as quickly as possible using an ice bath, immersion chiller, plate chiller or counterflow chiller.
11.Keep cooling to get the wort to 68 degrees F and then transfer to your fermenting vessel.
12.Top off with enough water to make a total of 5.50 gallons. Your original gravity should be 1.072 at this point.
13.Be sure to aerate well and pitch your yeast. I recommend using a starter on liquid yeast.
14.Ferment at 68 degrees F for at least 10 days or until your final gravity is around 1.022.
15.If you would like, rack to secondary or you can just leave in the primary fermentation vessel for at least 3 weeks. After that, bottle or keg as usual and enjoy!
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