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beesley
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Joined: 25 Jan 2005
Posts: 111
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 Posted: Sun Jul 10, 2005 8:09 pm Post subject: Stink Finger Stout |
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Brewing Method: Extract
Yeast: EDME 11.5g
Yeast Starter:
Batch Size: 5 us gallons
Original Gravity: 1.058
Final Gravity: 1.028
Alcohol Content: 4.5 %
Total Grains: 2 1/4 lbs
Color:
Extract Efficiency: %
Hop IBU's:
Boiling Time: 45 minutes
Primary Fermentation: 16 days
Secondary Fermentation:
Additional Fermentation:
Grain Bill:
7 lbs Dark Extract
1/2 lb Chocolate Malt
1 lb 80l Crystal Malt
1/2 lb Lt. Roast Barley
1/4 lb Black Patent Malt
Hop Bill:
2 oz Willamette Pellets A-5.0 B-4.5 (Boiling)
Mash Schedule:
Brewers Notes:
Good Stout Flavor but not too heavy |
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