East Kingston Double Chocolate Stout ala Youngs
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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15-C Stout, Oatmeal
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Min OG:
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1.038
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Max OG:
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1.056
|
|
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Min IBU:
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15
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Max IBU:
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25
|
|
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Min Clr:
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20
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Max Clr:
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50
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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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29.36
|
|
|
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Anticipated OG:
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1.054
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Plato:
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13.4
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Anticipated SRM:
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26.3
|
|
|
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Anticipated IBU:
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23.2
|
|
|
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Brewhouse Efficiency:
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75
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%
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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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|
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Evaporation Rate:
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15.00
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Percent Per Hour
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|
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Pre-Boil Wort Size:
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20.65
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Gal
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|
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Pre-Boil Gravity:
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1.042
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SG
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10.5 Plato
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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
|
|
77.0
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22.61 lbs.
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Pale Malt(2-row)
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England
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1.038
|
3
|
|
9.0
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2.64 lbs.
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Dark Muscovado Sugar
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an Island somewhere
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1.046
|
20
|
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8.0
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2.35 lbs.
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Flaked Oats
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America
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1.033
|
2
|
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3.0
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0.88 lbs.
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Chocolate Malt
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Great Britain
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1.034
|
475
|
|
3.0
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0.88 lbs.
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Roasted Barley
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UK
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1.029
|
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
|
|
2.50 oz.
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Fuggle
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Whole
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5.00
|
18.9
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90 min
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|
2.50 oz.
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Goldings - E.K.
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Whole
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4.75
|
4.3
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15 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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|
3.00 Unit(s)
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WhirlFloc
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Fining
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15 Min.(boil)
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32.00 Oz
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Cocoa Powder (Lindt)
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Other
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10 Min.(boil)
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|
2.00 Oz
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Chocolate Essense
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Other
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0 Days(fermenter)
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EasYeast London Ale
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Mash Type:
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Single Step
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|
|
Grain Lbs:
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26.72
|
|
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Water Qts:
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29.39
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Before Additional Infusions
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Water Gal:
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7.35
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Before Additional Infusions
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Qts Water Per Lbs Grain:
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1.10
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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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154
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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
|
70 Min
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Total Mash Volume Gal: 9.57 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
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Add Essence at kegging time
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Generated with ProMash Brewing Software |