Brewer’s Roundtable Reference Library

Description:

It was my first all-grain. A real good stout. We’ll definitely be making this one again.

Size:

• 1 gallon

Ingredients:

• 2 ozs. chocolate malt
• 2 ozs. roasted barley
• 2 ozs. chrystal 80L
• 1/2 oz. dried oatmeal
• 1 stick of cinnamin
• 1/2 lb. dark DME
• 1 1/4 lbs. British 2-row
• 1/2 oz. Challenger (AA-4.1%) hop pellets(bittering)
• 1/2 oz. Challenger (AA-4.1%) hop pellets(aroma)
• 4 ozs. Whitbred dry ale yeast
• 2 1/2 TBS. dextrose (priming)

Brewing Instructions:

Mash all-grains at 150 degrees for 45 minutes. Sparge until 1 1/2 gallons liquor. Bring this to a boil. Remove from heat and add dark DME,cinnamin stick, and 1/2 oz.Challenger hops for bittering. Return to heat. Boil for one hour. Add the other half ounce of Challengers and boil for another hour. Cool to 100F and place in primary with enough cooled boiled water to reach one gallon. Then, pitch the yeast.

Fermentation:

- Primary for one week

- Bottle with dextrose and let sit for 10 days

- OG ???

- FG ??