Big Boy Stout (23L)
“An endlessly complex and rich Foreign Extra Stout with a firm bitterness that gives way to burnt caramel, raisins and espresso…”
OG: 1.072 IBUs: 65
MASH: 60min @ 64°C BOIL: 60min
GRIST
– 5.73kg Voyager Veloria (7.5 EBC)
– 1.07kg Weyermann Munich 2 (28 EBC)
– 490g Gladfield Roasted Barley (1450 EBC) (optional: add during sparge)
– 400g Gladfield Light Chocolate Malt (900 EBC) (optional: add during sparge)
– 250g Gladfield Brown Malt (180 EBC)
– 250g Gladfield Shepherds Delight Malt (340 EBC)
BOIL ADDITIONS
40g Magnum (13% AA) (60min / First Wort Hop)
50g Jester (6.5% AA) (20min)
FERMENT @ 19°C
DRY (2 Packets)
SafAle US-05
Mangrove Jack’s M42 New World Strong Ale
> Danstar Nottingham Ale
LIQUID
WLP001 California Ale
WLP007 Dry English Ale
TARGET FG: 1.018
FERMENT: 14 days** MATURATION: LONG
* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days. PLEASE NOTE – Currently only 1 recipe can be added to cart in each order. If you require other goods please add after recipe. Contact us if more than one recipe is required.
