All-Grain Stout

Title:
All-Grain Stout

Yield:
1 Servings

Categories:
Beer,
Brewing




Ingredients:





     3 lb Klages


     3 lb Pale malt (darker)


     2 lb Pale malt (very light)


     2 lb Vienna malt


     2 lb Barley flakes


     1 lb Untyped malted barley


     8 oz Roasted barley


     8 oz Black patent


     8 oz Chocolate


    24 g  Buillion hops


    30 g  Cascade hops


     4 g  Hallertauer hops


          Wyeast German ale






 The  flaked  barley  has no husk, so I saw no reason  not  to  grind  it


 finely.  Mash in at 130 degrees. Let rest 20 minutes or so. Mash at  150


 degrees  for 115 minutes. Sparge. Let the spargings settle. What  seemed to


 be 3 or 4" of hot break settled out of the initial  spargings!  Boil for 2


 hours. Add hops as follows: 14 grams bullion and 16 grams  cascade (very


 fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4  grams


 hallertauer finish. Chill with an immersion chiller, and strain the wort


 through the hops. Makes about 5.5 gallons of 1.068 wort. I had 374 out of


 450 pt * gals of possible extraction, so an  efficiency of about 85%.


 Original Gravity: 1.068 Primary Ferment at 65 degrees


 


 Recipe By     : Serving Size:


 


 From: Ladies Home Journal- August 1991


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip