American Stout Recipe - Diamond Peak Stout

Recipe Info

Recipe Image

Diamond Peak Stout

by on
All Grain + Extract
19 Liter(s)
21 Liter(s)
60 min
72%
Partial mash clone of Sierra Nevada Stout. This should be Cascade, Bravo, Yakima, and Golding hops. Mash is nominally; two-row, caramelized malts (C60?), munich, chocolate, carafa, black and roasted barley. 5.8% abv and 50 IBU, 15.4 -> 5.0 plato.

This recipe was cloned from Ballycastle Red Rye Ale.

Fermentables

39% - 2-Row - US
2
37
1
Mash
19% - Munich - Dark 20L - US
1
35
20
Mash
10% - Caramel/Crystal 60 - US
0.5
36
60
Mash
2% - Carafa I - DE
0.125
32
337
Mash
2% - Roasted Barley - US
0.125
25
300
Mash
2% - Black Malt - US
0.125
28
500
Mash
25% - Liquid Malt Extract - Light - US
1.3
35
4
Extract

Hops

Willamette
28
Pellet
Boil
10 min(s)
5
6.0
Cascade
28
Pellet
FlameOut
0 min(s)
5.8
0.0
Willamette
28
Pellet
FlameOut
0 min(s)
5
0.0

Yeast

White Labs California Ale WLP001
70%

Other Stuff

Irish Moss
5
ml
Boil

Mash Steps

Saccharification Rest
Direct Heat
67
50 min
Dextrinization Rest
Direct Heat
70
10 min
Mash-Out
Direct Heat
72
5 min

Special Instructions

No special instructions in this recipe

Tasting Notes (1)

bearit28

Tasted on 12/28/2019 by bearit28

Notes:

Roasty note is out of place at first in the recipe. Better at full chill. Overall not bad, maybe a touch too bitter compared to the body and volume that warrants moving the magnum around a little in the addition time (or using something a little less AA intensive.

Recipe Facts

Diamond Peak Stout
American Stout
  • 19.00 Gallons Liters Batch Size
  • 21.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.064 OG
  • 1.019 FG
  • 48.1 IBU (tinseth) Bitterness
  • 0.76 BG:GU
  • 32.6° SRM Color
  • 72% Efficiency
  • 5.7% ABV Alcohol
  • 216 per 12oz Calories
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