ProMash Recipe Printout
Recipe : Skotrats Foreign Style Stout
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AHA Style and Style Guidelines
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11-B Stout, Foreign Style Stout
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Min OG:
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1.052
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Max OG:
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1.072
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Min IBU:
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30
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Max IBU:
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60
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Min Clr:
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40
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Max Clr:
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80
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Color in SRM, Lovibond
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Batch Size (Gal):
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16.00
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Wort Size (Gal):
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16.00
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Total Grain (Lbs):
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27.75
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Anticipated OG:
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1.053
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Plato:
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13.0
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Anticipated SRM:
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31.5
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Anticipated IBU:
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52.8
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Brewhouse Efficiency:
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75
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%
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Wort Boil Time:
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90
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Minutes
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Evaporation Rate:
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15.00
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Percent Per Hour
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Pre-Boil Wort Size:
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20.65
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Gal
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Pre-Boil Gravity:
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1.041
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SG
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10.2 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
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%
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Amount
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Name
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Origin
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Potential
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SRM
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57.7
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16.00 lbs.
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Pale Malt(2-row)
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England
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1.038
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3
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18.0
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5.00 lbs.
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Flaked Barley
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America
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1.032
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2
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18.0
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5.00 lbs.
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Dark Muscavado Sugar
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Cane
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1.048
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60
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4.5
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1.25 lbs.
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Roasted Barley
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UK
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1.029
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575
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1.8
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0.50 lbs.
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Black Barley Flour
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1.028
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575
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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3.25 oz.
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North Down Brewer
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Whole
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7.50
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37.0
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90 min
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3.00 oz.
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North Down Brewer
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Whole
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7.50
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15.8
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30 min
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Amount
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Name
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Type
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Time
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1.00 Tsp
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Irish Moss
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Fining
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15 Min.(boil)
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EasYeast Irish Ale
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Profile:
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Burton On Trent
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Profile known for:
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Strong Pale Ales
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Calcium(Ca):
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268.0 ppm
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Magnesium(Mg):
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62.0 ppm
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Sodium(Na):
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30.0 ppm
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Sulfate(SO4):
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638.0 ppm
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Chloride(Cl):
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36.0 ppm
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biCarbonate(HCO3):
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141.0 ppm
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pH:
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8.33
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Mash Type:
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Single Step
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Grain Lbs:
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22.75
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Water Qts:
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26.70
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Before Additional Infusions
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Water Gal:
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6.68
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.17
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Before Additional Infusions
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Rest
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Temp
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Time
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Saccharification Rest:
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150
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90 Min
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Mash-out Rest:
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168
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10 Min
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Sparge:
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170
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60 Min
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Total Mash Volume Gal: 8.50 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Fer a 5 gallon batch
Take about 22 ounces of runnoff from your lauter and put it in a stainless bowl. Throw in a couple pieces of grain to get the lactic going.
Put the bowl up on top of your fridge uncovered...
At bottling or kegging time boil the nastiness in the bowl for 15 minutes and add it to your keg or bottling bucket...
YUMMY!
WARNING *** Lactic stinks... Your wife may kill you for doing this.
Also, it is said that Guinness does not use a lactic infection to sour.
This process does come close though to the taste.
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Generated with ProMash Brewing Software |