This is the second stout recipe in attempts at dialing in on the best.
Fermentables
41% - Dry Malt Extract - Light - US
0.928
44
4
Extract
1% - Biscuit Malt - BE
0.029
36
23
Mash
9% - Maris Otter Pale - UK
0.2
38
3
Mash
9% - Chocolate Malt - US
0.2
34
350
Mash
2% - Black Patent Malt - UK
0.05
25
500
Mash
7% - Roasted Barley - US
0.15
25
300
Mash
12% - Flaked Oats - US
0.276
37
1
Mash
2% - Dark Crystal 80L - UK
0.05
33
80
Mash
7% - Lactose - Milk Sugar - US
0.165
41
1
Extract
11% - Dry Malt Extract - Light - US
0.243
44
4
Extract
Hops
Northern Brewer
0.19
Pellet
Boil
60 min(s)
9.1
23.9
Simcoe
0.035
Pellet
Boil
35 min(s)
13.4
5.4
Styrian Celeia
0.7
Pellet
Boil
30 min(s)
4
29.7
Yeast
Fermentis Safale S-04
63%
Other Stuff
Irish Moss
0.035
oz
Mash
Mash Steps
No mash steps in this recipe
Special Instructions
1.Roughly 2g of S-04 were pitched. Tiny bubbles visible about 8 hours after. Thin layer of foam by 15 hours. Decently thick amount of foam 18 hours after. All roughly.
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