Isolation Stout Recipe

Recipe Info

Recipe Image

Isolation Stout

by on
Extract
5.2 Gallon(s)
3 Gallon(s)
15 min
75%
Muntons lists color and bitterness in European units (EBC and EBU). For the Export Stout it's - Colour EBC: 220-290 and Bitterness EBU: 37-51. I roughly split the difference on color and entered the measurement into a Conversion Calculator to get 100L. The DME is boiled for 15 minutes (Wort A), mainly to sanitize the wort chiller, but also for some extra hops. The Hopped Liquid Malt Extract is prepared separately - Wort B - and immediately added to Wort A at flameout. Timing of these steps is EVERYTHING. Brew day is about 2 hours including chilling, pitching and cleanup.

Fermentables

28% - Dry Malt Extract - Plain Dark - UK
2
44
23
Extract
7% - Caramel/Crystal 60 - US
0.5
36
60
Steep
3% - Black Malt - UK
0.25
28
500
Steep
7% - Special Roast - US
0.5
33
50
Steep
55% - Muntons Connoisseurs Range EXPORT STOUT - HLME
3.97
36
100
Late

Hops

No hops in this recipe

Yeast

Fermentis Safale S-04
75%

Other Stuff

Whirlfloc Tablet
1
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Isolation Stout
  • 5.20 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 15  min Boil Time
  • 1.048 OG
  • 1.012 FG
  • 4.1 IBU (tinseth) Bitterness
  • 0.08 BG:GU
  • 40.5° SRM Color
  • 75% Efficiency
  • 4.7% ABV Alcohol
  • 161 per 12oz Calories
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