Stout stout

Yield: 54 Servings

Measure Ingredient
10 pounds Pale malt (2-row)
1 pounds Roasted barley
1 pounds Flaked barley
½ pounds Crystal malt
1 + ounce Centennial whole
Hops (at 10.1 A
(no finishing hops)
Wyeast Chico ale slurry

Mash in 3 gallons of water at 170 degrees. Starch conversion at about 90 minutes. Mash out. Sparge with 170 degree water. Collect 5 gallons or so. Boil for 60 minutes with hops going it at beginning of boil.

Recipe By : Russ Gelinas

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