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Expected grain efficiency (1-100): Batch Size (US gallons):  
Beer's Name: Beardawg Stout Style: Stouts and Porters
Substyle: (Foreign Style Stout)
 Original Gravity: 1.068
 Final Gravity: 1.023
 Alcohol (ABV): 5.83%
 Calories (per 12 oz.): 229
 Total IBU (Bitterness): 23
 SRM (color): 54

Ingredients: (Portions for a 5 gallon batch)
Grain 6 lbs.DME (Dark) Extract
Grain 0.5 lbs.Black Barley (USA) All grain
Grain 1 lbs.Oats, Flaked (USA) Extract
Grain 0.5 lbs.Black Patent Malt (UK) All grain
Grain 0.5 lbs.Cara-Pils/CaraFoam/Dextrine (USA) Extract
Hops 0.5 oz.Cascade (Pellets% AA) Boil time 30 min.
Hops 1 oz.Hallertauer (Pellets% AA) Boil time 50 min.
Miscellaneous Ingredient 3 tspGypsum Extract
Miscellaneous Ingredient 1 ozIrish Moss Extract
Yeast 3 oz.White Labs English Ale (WLP002) Yeast (Ideal ferm. temp: 65-68°F)

Directions:
Add Gypsum to 2 1/2 gallons of water and bring to boil. As soon as first bubble surfaces, place oats and grain(in sock), turn off heat and let steep for 40 minutes(you might have to add heat after 20 mintues just to heat back up.

Remove sock and strain oats out.

Return heat and bring to boil. Add Malt and Malto Dextrin(Remove from heat when adding malt).

At 10 minutes into boil, add Hallertau Hops.

At 30 minutes into boil, add Cascade Hops and Irish Moss.

At 45 minutes into boil, remove from heat, chill wort and add to fermenter top off with clean water.

When cooled to below 80, pitch yeast and ferment for 14-21 days. I recommend racking into a glass carboy at 5-7 days.

Then bottle or keg as you normally would!

Enjoy!!!

Primary Fermentor: 5 days Secondary: 2 weeks In Bottles: 2 weeks


A beer please:
Wiehed birra, jekk jghogbok
(Wee-het bir-ra yek yoh-dzbok)
-Maltese

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