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2015 - 9/25 - 1860 - Truman Double Export Stout

182 calories 20.5 g 12 oz
Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 10.9 °P (recipe based estimate)
Efficiency: 60% (brew house)
Source: Ron Pattinson / Dr. Sherlock Alterations
Calories: 182 calories (Per 12oz)
Carbs: 20.5 g (Per 12oz)
Created Thursday May 14th 2015
13.5 °P
4.1 °P
5.1%
66.6
31.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 84.2%
0.50 lb American - Black Malt0.5 lb Black Malt 28 500 3.5%
8 oz German - CaraHell8 oz CaraHell 34 11 3.5%
8 oz German - De-Husked Caraf III8 oz De-Husked Caraf III 32 470 3.5%
0.50 lb Cane Sugar0.5 lb Cane Sugar 46 0 3.5%
0.25 lb Brown Sugar0.25 lb Brown Sugar 45 15 1.8%
14.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.50 oz cluster2.5 oz cluster Hops Pellet 4.5 Boil 60 min 37.66 50%
2.50 oz Goldings2.5 oz Goldings Hops Pellet 4.5 Boil 30 min 28.94 50%
5 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
-- 155 °F 6 min
Starting Mash Thickness: 1.5 qt/lb
 
Yeast
White Labs - Burton Ale Yeast WLP023
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

from Ron Pattinsons book

"The Homebrewers Guide to Vintage Beer"
by Ron Pattinson

page 59

Alterations:
OG reipce called for 3 lbs brown malt - sub for melanoidin
Added:
Carafa 3 to meet SRM

Mash temps OG:
164 temp with mash out of 172

I totally messed up planning this recipe:
Alterations:
2 row changed from 15.25 lbs to 12 lbs
Switches Whitbread for Burton Ale Yeast
Added Cane sugar
Added brown sugar
removed 3 lbs melanoidin





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  • Public: Yup, Shared
  • Last Updated: 2015-10-04 03:38 UTC
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