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All Grain Recipes

Amber Alt
Hefe-weizen #4
Oatmeal Stout #5
Porter #2

Stout #2
Brewed on: 2003-01-08

Extract:
6.25 lbs Pale Malt

Grain:
1/2 lb Roasted Barley
1/4 lb Black Patent
1 lb Flaked Barley

Hops:
2 oz. Fuggles 4.0% a.a.
2 oz. for 60 min.

Yeast:
California Ale WLP001 (Store out of Irish Ale)

Special:
This is my first stout using a lighter malt. Hoping for something a little less heavy that more people will enjoy. We'll see soon!

Well it turned out ok. I'll never use such a light malt for a stout again though. If I had used dark malt I think this would have been fabulous !

All Grain Instructions

These are for 10 gallon recipes unless otherwise noted. This is the general procedure. Heat water to 168 degrees and mix with grain in mash tun. Target temp is 152 degrees. Mash for 60+ minutes then sparge out at 170-180 degrees until hyrometer reads 1.010. Boil wort for 1 hour adding hops per instructions. Add Irish Moss (if necessary for final 15 minutes. Cool to 75 degrees, rack and pitch yeast.

Extract Instructions

These are for 5 gallon recipes unless otherwise noted. Heat water to 170 degrees, and add grains. Steep grains till boil, or 20 minutes. Remove from heat and add extract. Boil for 1 hour adding hops per instructions. Add Irish Moss (if necessary for final 15 minutes. Cool to 75 degrees and pitch yeast.

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