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Lair Stout No. 87

To scale recipe, enter new target batch size:

gal

Stout

Stout

Original Gravity (SG):

1.047

Batch Size (gal):

5.0

Final Gravity (SG):

1.013

Boil Volume (gal):

3.0

Strength (% ABW):

3.53

Time (weeks):

5

Color (SRM):

28

Bitterness (IBU):

23

Calories (Cals/12oz):

154


Recipe Description:

This recipe is designed to make a moderately strong Stout that is very dark amber in color. Fermentables include Dextrin Malt and Black Malt. It uses English hops dosed for hop-malt balance, with additions for bittering only. The English Ale yeast ferments crisp and dry, with some fruitiness.


INGREDIENTS

Fermentables :

4.75 lbs of Extra Light Dry Malt Extract

1.5 lbs of Dextrin Malt

0.25 lbs of Black Malt

Hops :

English (Fuggles, East Kent Golding - 4.75 % AA, pellet)

2.25 oz for 60 min. (bittering)

Yeast :

Wyeast 1098 British Ale - 1 packet

Water :

5.5 gal


METHODS

Brewing:

Extract and Specialty Grain Brewing

Steep specialty grain in brewpot at 150 °F for 20-30 minutes, then remove.

Add extract and boil wort for 60 minutes.

Add hops during boil as scheduled.

Estimated total brewing time = 90 minutes.

Fermentation:

Primary Fermentation - 7 days at 65 °F.

Secondary Fermentation - 10 days at 65 °F.

Filtering:

Do not filter.

Bottle Priming:

0.75 cup of Extra Light Dry Malt Extract for moderate carbonation.

Bottling

A total of 53 bottles of 12 oz size are needed.

Bottle Conditioning:

14 days at 65 °F.

Serving Temperature:

55 - 60 °F.