Kilgore Trout Stout
Recipe Notes:
This recipe won Brad a Blue Ribbon at the 3rd annual Music City Brew-off with a score of 40 points.
Recipe Specifications
| Batch Size (Gal): |
5 |
| OG: |
1.051 |
| FG: |
1.013 |
| SRM: |
54 |
| IBU: |
38 |
| Boil Time imin) |
60 |
| Efficiency (%) |
80 |
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Pale 2-Row |
5 lbs |
52.6% |
| Pilsner malt |
1 lbs |
10.5% |
| Flaked Barley |
1 lbs |
10.5% |
| Roast Barley |
1 lbs |
10.5% |
| CaraMunich 75L |
0.5 lbs |
5.3% |
| Crystal 115L |
0.5 lbs |
5.3% |
| Black Patent |
0.5 lbs |
5.3% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Bullion (pellet) |
1 |
7.9 |
60 |
| Hallertau Hersbrucker (pellet) |
0.5 |
3.2 |
20 |
Yeast
Any good Irish or British Ale yeast, 1 l. starter
Process Details
Mash in at 122°F for a 30-minute protein rest. I did an intermediate rest at 135°F for 15 minutes, but if youre not using DeWolf-Cosyns malt, I would advise skipping this step. Saccharification rest is at 152 °F for an hour165 °F mash-out for 15 minutes. Sparge with 170°F water until you collect about 6.5 gallons of wort. Boil for an hour, bittering with the Bullion and adding the Hallertau for a bit of flavor.