- Joined
- Aug 8, 2014
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Hey there all, hope today finds you doing well.
This is my planned Stout for my next brew day, going off some guidlines I came across from the Head Brewer at Lefthand Brewing for the Raost:Chocolate ratio....Hops at total american leveles
10.5gal post boil
3 lb American - Caramel / Crystal 40L
2 lb American - Munich - Dark 20L
14 lb American - Pale 2-Row
1 lb American - Roasted Barley
2 lb American - Chocolate
1 lb Flaked Barley
1 lb Flaked Oats
2 lb Lactose (Milk Sugar)
2.2 oz Magnum-Pellet-13AA-60 min-49.26 IBU
Yeast - 1056
Mash- 1.33qt/lb @152 for 60 min with 1lb course ground coffee (in hop bag)
Ferment at 65 until complete
Equipment - 3 Vessel 15gal eHERMS
Any input or ideas?
This is my planned Stout for my next brew day, going off some guidlines I came across from the Head Brewer at Lefthand Brewing for the Raost:Chocolate ratio....Hops at total american leveles
10.5gal post boil
3 lb American - Caramel / Crystal 40L
2 lb American - Munich - Dark 20L
14 lb American - Pale 2-Row
1 lb American - Roasted Barley
2 lb American - Chocolate
1 lb Flaked Barley
1 lb Flaked Oats
2 lb Lactose (Milk Sugar)
2.2 oz Magnum-Pellet-13AA-60 min-49.26 IBU
Yeast - 1056
Mash- 1.33qt/lb @152 for 60 min with 1lb course ground coffee (in hop bag)
Ferment at 65 until complete
Equipment - 3 Vessel 15gal eHERMS
Any input or ideas?