#23 Alesmith Speedway Stout Clone (Zymurgy July 05)
| Selected Style and BJCP Guidelines |
| Min SG: | 1.075 | Max SG: | 1.095 | Gravity in SG |
| Min IBU: | 50 | Max IBU: | 90 | |
| Min Color: | 30.0 | Max Color: | 40.0 | Color in SRM |
| Recipe Overview |
| Pre-Boil Wort Volume: | 7.75 US gals | Post-Boil Wort Volume: | 5.50 US gals |
| Pre-Ferment Batch Volume: | 5.25 US gals | ||
| Expected Pre-Boil Gravity: | 1.061 SG | Expected OG: | 1.115 SG |
| Expected FG: | 1.026 SG | ||
| Expected ABV: | 12.0 % | Expected ABW: | 9.3 % |
| Expected IBU: | 49.7 | Expected Color: | 39.9 SRM |
| Mash Efficiency: | 74.0 % | ||
| Boil Duration: | 90.0 mins | ||
| Fermentation Temperature: | 66 degF |
| Fermentables |
| Ingredient | Amount | % | When |
| UK Pale Ale Malt | 14.00 lbs | 68.3 % | In Mash/Steeped |
| US Caramel 40L Malt | 1.50 lbs | 7.3 % | In Mash/Steeped |
| US Chocolate Malt | 1.00 lbs | 4.9 % | In Mash/Steeped |
| US Black Barley | 1.00 lbs | 4.9 % | In Mash/Steeped |
| Extract - Light Dried Malt Extract | 3.00 lbs | 14.6 % | End Of Boil |
| Hops |
| Variety | Alpha | Amount | Form | When |
| US Nugget | 13.0 | 1.0 oz | Pelletized Hops | 60 Min From End |
| US Liberty | 4.5 | 0.5 oz | Pelletized Hops | 30 Min From End |
| US Liberty | 4.5 | 0.5 oz | Pelletized Hops | 15 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Whirlfloc Tablet | 0.1 oz | In Mash |
| Coffee | 4.0 oz | In Fermenter |
| Yeast Nutrient | 0.5 oz | In Boil |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Five Star 5.2 |
| Total Calcium (ppm): | 118 | Total Magnesium (ppm): | 44 |
| Total Sodium (ppm): | 16 | Total Sulfate (ppm): | 85 |
| Total Chloride(ppm): | 19 | Total Bicarbonate (ppm): | 102 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Stepped Infusion (140-158F) |
| Step Type | Temperature | Duration |
| Strike/Dough in at | 153 degF | 5 |
| Rest at | 140 degF | 40 |
| Raise by infusion to | 158 degF | 20 |
| Raise to and Mash out at | 170 degF | 5 |
| Recipe Notes |
| Add 4 oz fresh ground coffee to secondary. Use 5.687 gal water for mash. Add 1.69 gal at mashout and sparge with 3.875 gal. Should give pre-boil at 7.75 gal. Minus 2.25 g lost to evaporation during 90 min boil = 5.5 gal post-boil. About 5.25 going into fermenter after hops and trub absorption. Ferment at 65 for awhile and raise to 69 when fermentation slows. Pitch two packages of US-56 for fermentation and one for bottling. Add the yeast to fermenter or secondary, not bottling bucket. Only use 1/2 cup DME for bottling. |