Big Brewer's Stout Lord

Head Brewer

AC

Ingredients

• 12 lbs Dark LME
• 7 lbs White Sugar
• .5 lbs Briess Caramel 60L
• .75 lb Briess Caramel 80L
• .5 lbs Briess Caramel 120L
• .5 lbs Black Malt
• .5 lbs Roasted Barley
• .5 lbs Chocolate Malt
• .5 lbs Simpson Extra Dark
• .25 Peated Malt
• Whatever we have on hand (I'll update this later)
• <1 lb Superstart Distiller's Yeast
• Yeast Nutrient

Boil Schedule

• 60 Minutes - Add Hops (no aroma hops)

Mash Schedule (Remove this if you did extract, keep it if you steeped grains.)

• Steep grains at ~157 for 30 minutes
• Remove from heat, remove grains
• Add 6 lbs LME
• Bring to boil, add hops
• When about 15 minutes are left in the boil add last 6 lbs LME and sugar (may also add Maple Syrup)
• (??? - need to add yeast nutrient, do I do it now??)

After the boil

• Cool down to ~70-75 degrees
• Add yeast nutrient (??? - do this now or during the boil!?)
• Pitch Yeast (??? - do I need to rehydrate yeast first?)
• Leave in primary with blow-off tube for a week or two
• Move to secondary and leave there for ~1 year (possibly racking it a few times)

Dates

1. Brewed on 10/24/08
2. Racked on ….
3. Bottled on ….
4. Drinkable by …

Gravity

• OG:
• FG:1.044
• ABV: 15.22%
• Estimated OG: 1.160
• Estimated FG: 1.000 - 1.020
• Estimated ABV: 21.74% - 19.07%

Notes

• Adapted from a Imperial Stout recipe on NB's site, but much changed