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Title: Winter Solstice Stout |
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| Boil Size: 7.5 Gal |
Boil Time: 60 |
Boil Gravity: 1.047 |
Efficiency: 72 |
Mash Thickness: 1.25 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: 68 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 11/10/2018 07:50 PM |
Notes: Base Recipe (Solstice American Stout): https://beerandbrewing.com/solstice-american-stout-recipe/
Modifications:
- WLP036 instead of Wyeast 1007
- Vanilla/Cinnamon instead of Dry Hop
Mill the grains and mix with 4.2 gallons (16 l) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains with 3 gallons (11.5 l) and top up as necessary to obtain 6 gallons (23 l) of wort. Boil for 60 minutes, following the hops schedule.
After the boil, remove from the heat and wait 45 minutes, then stir to begin the whirlpool. Add the whirlpool hops, then wait 15 minutes, allowing time for the wort to slow and settle. Chill the wort to 62°F (17°C). Aerate the wort and pitch the yeast. Ferment at 63°F (17°C) for the first 3 days, then allow the temperature to rise by a degree or two per day to 68°F (20°C). Hold at that temperature for at least a week, or until 23 days after fermentation has finished. Cold crash, add dry hops and wait five days, then bottle or keg the beer and carbonate to 2.5 volumes of CO2. |
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