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Dry stout 2

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Dry stout 2	Brewer: zawadabrandon@gmail.com	Brew Date:
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 12 gal.	Boil Length: 60 min.	Target Volume: 10 gal.
Style	Name: Dry Stout	Category: Stout - 13A	Type: Ale
Notes	first wort hop 4 oz Williamette. maybe a 1 oz less hops on first wort hopping. or just do a 60 minute on boil

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
American 2-row Pale	10 lbs.	2 °L	1.037	1.028	63%
Flaked Barley	4 lbs.	1 °L	1.032	1.010	25%
Black Malt	2 lbs.	500 °L	1.025	1.004	13%
Total	16 lbs.	36 SRM		1.041

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
Williamette (Usa)	4 oz.	5	Boil	90 min.	Whole	40
Williamette (Usa)	2 oz.	5	Boil	5 min.	Whole	4
Total	6.00 oz.					44

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
California Ale WLP001	70.5	Medium	65 °F	70 °F

Miscs Add

Misc	Type	Amount	Use	Time
Yeast Nutrient	Other	1 oz.	Boil	5 min.
Irish Moss	Fining	1 oz.	Boil	15 min.
Gypsum	Water Agent	1 oz.	Mash	120 min.

Mash Information edit

Details	Name: Dry stout 2	Brewer: zawadabrandon@gmail.com	Brew Date:
	Boil Volume: 12 gal.	Units: standard	Thermal Loss: 0°F
	Mash Efficiency: 75%	Mash Method: single infusion	Sparge Method: fly
	Grain Temp: 72 °F	Initial Grist Ratio: 1.50 qt./lb.	Absorption Rate: 0.15 gal./lb.
Notes

Mash Steps add

Step Name	Type	Length	Target Temp	Infusion Amount	Infusion Temp	Grist Ratio
Saccharification	infusion	60 min.	155.0 °F	6.00 gal.	165.6 °F	1.50
Total		1 hour		6.00 gal. (runoff: 3.60 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Fly Sparge	0 min.	170.0 °F	8.40 gal.	170.0 °F
Total	0 min		8.40 gal.

Type

all-grain

OG

1.041

style
1.036 - 1.050

FG

1.012

style
1.007 - 1.011

Color

36 SRM

style
25 - 40

IBU

44

style
30 - 45

ABV

3.8%

style
4 - 5

Cal.

136

per 12oz.