Drinking Reggae Stout

As promised in an earlier post, here is the recipe for the Reggae Stout that was brewed earlier in the fall. It's a dry west-coast stout with plenty of hop to it. Great for these warmish snowy days that we have been blessed with courtesy of the wet pacific storm system that has been rolling through for the last week.



Reggae Stout

Reggae Stout

American Stout

Type: All Grain	Date: 11/5/2010
Batch Size: 5.00 gal	Brewer: Marcus Garvey
Boil Size: 6.82 gal	Asst Brewer: Garvey's Ghost
Boil Time: 60 min	Equipment: My Rig
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 67.00
Taste Notes: Dry stout with notes of dark chocolate in the nose and across the middle of the toungue. Nice hop flavor surrounding this, solid hop finish.
Ingredients
Amount Item Type % or IBU 9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 63.51 % 3.00 lb Munich Malt - 20L (20.0 SRM) Grain 21.17 % 1.00 lb Black (Patent) Malt (500.0 SRM) Grain 7.06 % 0.67 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.73 % 0.50 lb Chocolate Malt (350.0 SRM) Grain 3.53 % 1.00 oz Summit [18.20 %] (60 min) Hops 58.3 IBU 1.00 oz Cascade [5.50 %] (10 min) Hops 6.4 IBU 2.00 oz Williamette [5.50 %] (0 min) (Aroma Hop-Steep) Hops - 0.25 tsp Irish Moss (Boil 10.0 min) Misc 1 Pkgs American Ale (Wyeast Labs #1056) Yeast-Ale
Beer Profile
Est Original Gravity: 1.066 SG	Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.016 SG	Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.57 %	Actual Alcohol by Vol: 6.40 %
Bitterness: 64.7 IBU	Calories: 294 cal/pint
Est Color: 47.6 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge	Total Grain Weight: 14.17 lb
Sparge Water: 4.09 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp 60 min Mash In Add 17.71 qt of water at 165.9 F 154.0 F
Notes
11.5.10 batch with starter of S-05 US Ale yeast. O.G. 1.065 Keg 11.15.10 - to cellar
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