BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Liten Jotun Beta
Brewer: Aotidae
Asst Brewer:
Style: Irish Extra Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.52 gal
Post Boil Volume: 6.77 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
OG: 1.061
FG: 1.012
Estimated Color: 53.3 SRM
Estimated IBU: 40.6 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Baking Soda (Mash 60.0 mins) Water Agent 3 -
12 lbs Pale Ale Malt (Avangard) (3.0 SRM) Grain 4 81.4 %
1 lbs 4.0 oz Roasted Barley (Crisp) (695.0 SRM) Grain 5 8.5 %
7.0 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 6 3.0 %
7.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 7 3.0 %
6.0 oz Chocolate (Crisp) (630.0 SRM) Grain 8 2.5 %
4.0 oz Barley, Flaked (Thomas Fawcett) (2.0 SRM Grain 9 1.7 %
0.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 10 19.6 IBUs
1.00 oz Northdown [8.50 %] - Boil 40.0 min Hop 11 20.9 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 13 -
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 14 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.44 qt of water at 160.2 F 149.0 F 75 min
Sparge: Batch sparge with 2 steps (1.42gal, 4.26gal) of 168.0 F water
Ferment: 64 F for 4 days and then let it rise to 68 F for 10 days. This means I will be cold crashing on 1/2/17.
Notes: I have only tasted a sample that I took for the FG reading. All in all, this recipe is exactly what I had hoped for. It was a great stepping stone into building up a recipe. Now comes the tricky/fun part.... drinking and making changes. First impression, is that it tastes somewhere between Guinness Extra Stout and No Label Elda M minus lactose. The two things I am considering changing are: using a lighter roast chocolate or changing the 45L to 120L. I am open to any input. I am pretty new to the style, especially in regards to designing recipes around roasted barley and roasted malt.
Recipe: Liten Jotun Beta
Brewer: Aotidae
Asst Brewer:
Style: Irish Extra Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 7.52 gal
Post Boil Volume: 6.77 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.00 gal
OG: 1.061
FG: 1.012
Estimated Color: 53.3 SRM
Estimated IBU: 40.6 IBUs
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
8.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
3.00 g Baking Soda (Mash 60.0 mins) Water Agent 3 -
12 lbs Pale Ale Malt (Avangard) (3.0 SRM) Grain 4 81.4 %
1 lbs 4.0 oz Roasted Barley (Crisp) (695.0 SRM) Grain 5 8.5 %
7.0 oz Crystal Dark - 77L (Crisp) (75.0 SRM) Grain 6 3.0 %
7.0 oz Crystal Light - 45L (Crisp) (45.0 SRM) Grain 7 3.0 %
6.0 oz Chocolate (Crisp) (630.0 SRM) Grain 8 2.5 %
4.0 oz Barley, Flaked (Thomas Fawcett) (2.0 SRM Grain 9 1.7 %
0.50 oz Magnum [14.00 %] - Boil 60.0 min Hop 10 19.6 IBUs
1.00 oz Northdown [8.50 %] - Boil 40.0 min Hop 11 20.9 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 12 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 13 -
Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 14 lbs 12.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 18.44 qt of water at 160.2 F 149.0 F 75 min
Sparge: Batch sparge with 2 steps (1.42gal, 4.26gal) of 168.0 F water
Ferment: 64 F for 4 days and then let it rise to 68 F for 10 days. This means I will be cold crashing on 1/2/17.
Notes: I have only tasted a sample that I took for the FG reading. All in all, this recipe is exactly what I had hoped for. It was a great stepping stone into building up a recipe. Now comes the tricky/fun part.... drinking and making changes. First impression, is that it tastes somewhere between Guinness Extra Stout and No Label Elda M minus lactose. The two things I am considering changing are: using a lighter roast chocolate or changing the 45L to 120L. I am open to any input. I am pretty new to the style, especially in regards to designing recipes around roasted barley and roasted malt.