Baker's Stout (Partial Mash) 5 US gallons

Baker's Stout
(Partial Mash) 5 US gallons

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This Homebrew Recipe was added by David Baker on August 03, 1998 at 23:30:53:
(Please contact them if you have questions about the Recipe)

Brewing Method: Partial Mash
Yeast: Irish Liquid #1084
Yeast Starter: Comes with liquid yeast
Batch Size: 5 US gallons
Original Gravity: ?
Final Gravity: ?
Alcohol Content: ? %
Total Grains: 2 lb grains, 9 lb dry extract
Color: dark
Extract Efficiency: 90 %
Hop IBU's: ?
Boiling Time: 5 min grains, 1 hour after extract is added
Primary Fermentation: 3 days at 78 F.
Secondary Fermentation:
Additional Fermentation:

Grain Bill:

6 lbs James Page dark malt extract
3 lbs James Page dark dry malt extract
1 lb roasted barley, lovibond rating 300
1 lb crystal malt, lovibond rating 120

Hop Bill:

1 oz. Perle hops (boiling) 10% alpha rating
boil for 50 to 60 minutes

1 oz. Hallertau hops (finishing)
put in for last 5 minutes of boiling

Mash Schedule:

specialty malts are added to 1 1/2 US gallons of water and brought to a boil. After 5 minutes, remove grains and add liquid and dry extracts and boiling hops.

Brewers Notes:

Add Hallertau hops last 5 minutes of boiling. Add two US gallons very cold water to primary fermenter and sparge wort into container. Top off to 5 US gallons. When cooled to 78 degrees F, add yeast. Rack to secondary fermenter after 3 days. Add 3/4 cup corn sugar and bottle. All ingredients can be obtained from James Page Brewery at 1-800-234-0685