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all-grain stout

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
MineralsSulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 pounds Klages

  2. 3 pounds Pale malt (darker)

  3. 2 pounds Pale malt (very light)

  4. 2 pounds Vienna malt

  5. 2 pounds Barley flakes

  6. 1 pounds Untyped malted barley

  7. 8 ounces Roasted barley

  8. 8 ounces Black patent

  9. 8 ounces Chocolate

  10. 24 grams Buillion hops

  11. 30 grams Cascade hops

  12. 4 grams Hallertauer hops

  13. Wyeast German ale

Instructions Jump to Ingredients ↑

  1. The flaked barley has no husk, so I saw no reason not to grind it finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150 degrees for 115 minutes. Sparge. Let the spargings settle. What seemed to be 3 or 4" of hot break settled out of the initial spargings! Boil for 2 hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45.

  2. g bullion and 14 g cascade for 1:05.

  3. grams hallertauer finish. Chill with an immersion chiller, and strain the wort through the hops. Makes about 5½ gallons of 1.068 wort. I had 374 out of 450 pt * gals of possible extraction, so an efficiency of about 85%.

  4. Original Gravity: 1.068 Primary Ferment at 65 degrees Recipe By : Serving Size:

  5. From: Ladies Home Journal- August 1991 File

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