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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:04 pm Post subject: Sphincter Rippin' Stout |
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Brewing Method: Extract
Yeast: Wyeast 1084
Yeast Starter:
Batch Size: 5 Gallons
Original Gravity:
Final Gravity:
Alcohol Content: %
Total Grains:
Color:
Extract Efficiency: %
Hop IBU's: ? ( Fresh Hop Flowers)
Boiling Time: 60 minutes
Primary Fermentation: 8 days at 65 deg.
Secondary Fermentation: 6 days at 65 deg.
Additional Fermentation:
Grain Bill:
3.0 lbs light dry malt extract
3.0 lbs dark dry malt extract
1.0 lbs wheat malt extract
1/3 lb black patent
1/5 lbs roasted malt
1/2 lb crystal 40lv
Hop Bill:
2 ounces fresh Northern Brewer Hops (60 min)
1 ounces fresh Northern Brewer Hops (15 min)
Mash Schedule:
Brewers Notes:
This is my newest stout. I finally used My Northern Brewer hops that I have crawling up my deck every year. It has only been in the bottle two weeks now and is already quite possibly the best stout I have made yet. Even my wife says it is smooth and she doesn't like many of my brews. The Wheat Malt was a mistake, My son was helping pick out ingredients at the store and I asked him to grab a 1lb bag of light malt and I ended up with Wheat. Not wanting to go back to the store I used it. I really can't say it was a mistake because it turned out quite well. The only drawback to this brew is that about one hour after I drink one my wife, kids and even the dog won't come near me. Hence the Name. Try it out and let me know what you think. |
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