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Recipe : Skotrats Foreign Style Stout

AHA Style and Style Guidelines
11-B Stout, Foreign Style Stout

Min OG: 1.052 Max OG: 1.072   
Min IBU: 30 Max IBU: 60   
Min Clr: 40 Max Clr: 80  Color in SRM, Lovibond

Recipe Specifics
Batch Size (Gal): 16.00 Wort Size (Gal): 16.00
Total Grain (Lbs): 27.75      
Anticipated OG: 1.053 Plato: 13.0
Anticipated SRM: 31.5        
Anticipated IBU: 52.8      
Brewhouse Efficiency: 75  %   
Wort Boil Time: 90  Minutes   

Pre-Boil Amounts
Evaporation Rate: 15.00  Percent Per Hour   
Pre-Boil Wort Size: 20.65  Gal   
Pre-Boil Gravity: 1.041  SG 10.2 Plato

Formulas Used
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

% Amount Name Origin Potential SRM
57.7 16.00 lbs. Pale Malt(2-row) England 1.038 3
18.0 5.00 lbs. Flaked Barley America 1.032 2
18.0 5.00 lbs. Dark Muscavado Sugar Cane 1.048 60
4.5 1.25 lbs. Roasted Barley UK 1.029 575
1.8 0.50 lbs. Black Barley Flour    1.028 575

Potential represented as SG per pound per gallon.

Amount Name Form Alpha IBU Boil Time
3.25 oz. North Down Brewer Whole 7.50 37.0 90 min
3.00 oz. North Down Brewer Whole 7.50 15.8 30 min

Amount Name Type Time
1.00 Tsp Irish Moss Fining 15 Min.(boil)

EasYeast Irish Ale

Water Profile
Profile: Burton On Trent
Profile known for: Strong Pale Ales
Calcium(Ca): 268.0 ppm
Magnesium(Mg): 62.0 ppm
Sodium(Na): 30.0 ppm
Sulfate(SO4): 638.0 ppm
Chloride(Cl): 36.0 ppm
biCarbonate(HCO3): 141.0 ppm
pH: 8.33

Mash Schedule
Mash Type: Single Step   
Grain Lbs: 22.75   
Water Qts: 26.70 Before Additional Infusions
Water Gal: 6.68 Before Additional Infusions
Qts Water Per Lbs Grain: 1.17 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 150 90 Min
Mash-out Rest: 168 10 Min
Sparge: 170 60 Min

Total Mash Volume Gal: 8.50 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Mash Schedule

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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