All-Grain Stout

Classification: stout, all-grain

Source: Brian Bliss (bliss@csrd.uiuc.edu) Issue #736, 10/2/91

I had 374 out of 450 pt * gals of possible extraction, so an efficiency of about 85%.

Ingredients:

3 pounds, Klages
3 pounds, pale malt (darker)
2 pounds, pale malt (very light)
2 pounds, Vienna malt
2 pounds, barley flakes
1 pound, untyped malted barley
8 ounces, roasted barley
8 ounces, black patent
8 ounces, chocolate
24 grams, Buillion hops
30 grams, Cascade hops
4 grams, Hallertauer hops
Wyeast German ale

Procedure:

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.

Specifics:

O.G.: 1.068
Primary Ferment at 65 degrees