All-Grain Stout
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All-Grain Stout
Last updated 6/12/2012 1:03:31 AM. Recipe ID 27505. Report a problem with this recipe.
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      Title: All-grain stout
 Categories: Beer, Brewing
      Yield: 1 Servings
      3 lb Klages
      3 lb Pale malt (darker)
      2 lb Pale malt (very light)
      2 lb Vienna malt
      2 lb Barley flakes
      1 lb Untyped malted barley
      8 oz Roasted barley
      8 oz Black patent
      8 oz Chocolate
     24 g  Buillion hops
     30 g  Cascade hops
      4 g  Hallertauer hops
           Wyeast German ale
  The  flaked  barley  has no husk, so I saw no reason  not  to  grind
  it finely.  Mash in at 130 degrees. Let rest 20 minutes or so. Mash
  at  150 degrees  for 115 minutes. Sparge. Let the spargings settle.
  What  seemed to be 3 or 4" of hot break settled out of the initial
  spargings!  Boil for 2 hours. Add hops as follows: 14 grams bullion
  and 16 grams  cascade (very fresh) for 1:45. 10 g bullion and 14 g
  cascade for 1:05. 4  grams hallertauer finish. Chill with an
  immersion chiller, and strain the wort through the hops. Makes about
  5.5 gallons of 1.068 wort. I had 374 out of 450 pt * gals of possible
  extraction, so an  efficiency of about 85%. Original Gravity: 1.068
  Primary Ferment at 65 degrees

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Recipe ID 27505 (Apr 03, 2005)

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