Martybhoy
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- Sep 19, 2014
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Hi, I'm dying to make this Stout clone (recipe below) which I found on BYO website, but i think they have left out some details regarding sparging and how much water to use and at what temperature. It's meant to be a 19L batch, but they only tell you to mash with 15L, then boil it.
I'm fairly new to all grain, and so far I've only made pre-packed grain kits. This would be my first foray into clone/custom recipes.
Any help with spare details would be much appreciated...
Sierra Nevada Stout Clone:
5 gallons/19 L, all-grain; OG = 1.065 FG = 1.019; IBU = 60 SRM = 40 ABV = 5.8%
Ingredients:
9.0 lbs. (4.1 kg) American pale malt
3.0 lbs. (1.4 kg) Munich malt (10 ðL)
1.0 lb. (0.45 kg) American Black Patent malt (500 ðL)
0.67 lbs. (0.30 kg) American crystal malt (60 ðL)
14 AAU Magnum hops (60 mins) (1.0 oz./28 g of 14% alpha acids)
5.8 AAU Cascade hops (10 mins) (1.0 oz./28 g of 5.75% alpha acids)
2.0 oz. (57 g) Willamette hops (0 min)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
1 cup corn sugar (for priming)
Step by Step:
Mash 154 ðF (68 ðC) for 60 minutes in 16 qts. (15 L) of mash liquor. Boil wort for 60 minutes. Ferment for 7 days at 68 ðF (20 ðC). Rack to secondary and condition for 14 days at 68 ðF (20 ðC).
I'm fairly new to all grain, and so far I've only made pre-packed grain kits. This would be my first foray into clone/custom recipes.
Any help with spare details would be much appreciated...
Sierra Nevada Stout Clone:
5 gallons/19 L, all-grain; OG = 1.065 FG = 1.019; IBU = 60 SRM = 40 ABV = 5.8%
Ingredients:
9.0 lbs. (4.1 kg) American pale malt
3.0 lbs. (1.4 kg) Munich malt (10 ðL)
1.0 lb. (0.45 kg) American Black Patent malt (500 ðL)
0.67 lbs. (0.30 kg) American crystal malt (60 ðL)
14 AAU Magnum hops (60 mins) (1.0 oz./28 g of 14% alpha acids)
5.8 AAU Cascade hops (10 mins) (1.0 oz./28 g of 5.75% alpha acids)
2.0 oz. (57 g) Willamette hops (0 min)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
1 cup corn sugar (for priming)
Step by Step:
Mash 154 ðF (68 ðC) for 60 minutes in 16 qts. (15 L) of mash liquor. Boil wort for 60 minutes. Ferment for 7 days at 68 ðF (20 ðC). Rack to secondary and condition for 14 days at 68 ðF (20 ðC).