Recipe: Gout Stout
Specifics
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
15.00 pounds 68.2% of grist
0.50 pounds 2.3% of grist
0.75 pounds 3.4% of grist
1.00 pounds 4.5% of grist
0.75 pounds 3.4% of grist
4.00 pounds 18.2% of grist
22.00 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Nottingham Yeast
Manufacturer: Lallemand
Type: Ale
Flocculation: Very High
Attenuation: 75%
Temperature Range: 62–72°F
Amount: 60 gr
Procedure

Preheat the tun with 5.6 gallons of water, 171F for 60F grains.  Add in the 18lbs of base malt.  Once incorporated, add in the cooked oats (see Special Procedures).  Ensure the mash is at 154F and conduct the rest for 60 minutes.  With a very thin draw, do a decoction mash-out; 2.5 gallons boiled and returned.  Sparge with an additional 2.3 gallons of water at 170F.

Fermentation
Primary: 45 days @ 66° F
Secondary: 0 days @ 64° F
Age: 60 days @ 64° F
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