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Breaking out the woods

Ingredients
Mash Schedule beta

Recipe Information edit

Details	Name: Breaking out the woods	Brewer: theyez	Brew Date:
	IBU Formula: Rager	Units: standard	Private: Yes
Boil	Boil Volume: 3 gal.	Boil Length: 60 min.	Target Volume: 5 gal.
Style	Name: Sweet Stout	Category: Stout - 13B	Type: Ale
Notes

Fermentables add

Variety	Amount	Color	Potential	SG	Grist%
Briess Pilsen Light LME	6 lbs.	2 °L	1.034	1.041	57%
Irish stout	2 lbs.	4 °L	1.046	1.015	19%
abbey malt	1 lbs. 4 oz.	2 °L	1.036	1.007	12%
Flaked Oats	8 oz.	3 °L	1.032	1.003	5%
crisp pale	4 oz.	2 °L	1.036	1.001	2%
Simpson brown	4 oz.	2 °L	1.036	1.001	2%
oak smoke	4 oz.	2 °L	1.036	1.001	2%
Total	10 lbs. 8.00 oz.	5 SRM		1.070

Hops add

Hops	Amount	AA%	Use	Time	Type	IBU
First Gold (Uk)	1 oz.	7.5	Boil	60 min.	Pellet	25
Total	1.00 oz.					25

Yeasts add

Yeast	Attenuation%	Flocculation	Min Temperature	Max Temperature
German Bock Lager Yeast WLP833	76.5	Medium	50 °F	55 °F

Miscs Add

Misc	Type	Amount	Use	Time

Mash Information edit

Details	Name: Breaking out the woods	Brewer: theyez	Brew Date:
	Boil Volume: 3 gal.	Units: standard	Thermal Loss: 3°F
	Mash Efficiency: 80%	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	3.94 gal.	168.6 °F	1.50
Total		1 hour		3.94 gal. (runoff: 2.36 gal.)

Sparge Steps add Mash runoff is over the boil volume

Step Name	Length	Target Temp	Water Amount	Water Temp
Saccharification	60 min.	155.0 °F	3.94 gal.	168.6 °F
Total	1 hour		3.94 gal.

Type

extract

OG

1.070

style
1.044 - 1.060

FG

1.016

style
1.012 - 1.024

Color

5 SRM

style
30 - 40

IBU

25

style
20 - 40

ABV

7.1%

style
4 - 6

Cal.

232

per 12oz.