Shakespeare Stout
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.050 SG | Maximum OG: | 1.075 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.022 SG |
| Minimum IBU: | 35 IBU | Maximum IBU: | 75 IBU |
| Minimum Color: | 30.0 SRM | Maximum Color: | 40.0 SRM |
| Recipe Overview |
| Wort Volume Before Boil: | 15.50 US gals | Wort Volume After Boil: | 14.00 US gals |
| Volume Transferred: | 12.00 US gals | Water Added To Fermenter: | 0.00 US gals |
| Volume At Pitching: | 12.00 US gals | Volume Of Finished Beer: | 12.00 US gals |
| Expected Pre-Boil Gravity: | 1.056 SG | Expected OG: | 1.062 SG |
| Expected FG: | 1.014 SG | Apparent Attenuation: | 77.0 % |
| Expected ABV: | 6.4 % | Expected ABW: | 5.0 % |
| Expected IBU (using Tinseth): | 65.9 IBU | Expected Color (using Morey): | 38.4 SRM |
| BU:GU ratio: | 1.06 | Approx Color: | |
| Mash Efficiency: | 72.0 % | ||
| Boil Duration: | 60.0 mins | ||
| Fermentation Temperature: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| US 2-Row Malt | 25lb 0oz | 74.8 % | 3.2 | In Mash/Steeped |
| US Chocolate Malt (350) | 3lb 0oz | 9.0 % | 75.0 | In Mash/Steeped |
| US Caramel 120L Malt | 3lb 0oz | 9.0 % | 25.7 | In Mash/Steeped |
| UK Flaked Oats | 2lb 0oz | 6.0 % | 0.4 | In Mash/Steeped |
| US Roasted Barley | 7.00 oz | 1.3 % | 9.4 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Cascade | 5.8 % | 5.00 oz | 37.3 | Loose Pellet Hops | 60 Min From End |
| US Cascade | 5.8 % | 5.00 oz | 28.7 | Loose Pellet Hops | 30 Min From End |
| US Cascade | 5.8 % | 5.00 oz | 0.0 | Loose Pellet Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65.5C/150F) |
| Step Type | Temperature | Duration |
| Rest at | 150 degF | 60 |
| Recipe Notes |
|
http://thebrewingnetwork.com/forum/viewtopic.php?f=25&t=17852 Called for 148F mash. |