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#11:  Last Davis Stout (Export Stout)
Chris Swingley 
18-Sep-1992

Recipe (for 5 gallons final volume)
8.0 pounds Pale Malt
1.0 pounds Crystal Malt, 40L
0.5 pounds Chocolate Malt
0.5 pounds Roasted Barley

1.0 ounces   Northern Brewer pellet hops, % AA (45 minutes)
1.0 ounces   Northern Brewer pellet hops, % AA (5 minutes)


  • Wyeast #1098 (British Ale Yeast), pitched at 76°F
  • Starter: 3 cups 1.020 G wort, pitched at 78 F

Water
  • Davis Food Co-op Purified Water

Mash
  • 8.0 quarts water @ 140°F, grist ratio of 0.8 quarts:pound @ 132°F (Held 30 minutes)
  • Heated, grist ratio of 0.8 quarts:pound @ 155°F (Held 70 minutes)

Sparge
  • 5.0 gallons water @ 180°F, drain

Boil
  • Boiled 5.0 gallons for 60 minutes to yield 4.5 gallons wort

Fermentation
  • Primary: plastic, 2 days, 80°F, Added cold water to fill fermenter
  • Secondary: glass, 25 days, 80°F

Packaging
  • Bottled with 0.5 cups dextrose

Properties
Starting Gravity: 1.059 Final Gravity: 1.009
Original Extract: 14.5°plato Apparent Extract: 2.31°plato
Real Extract: 4.63°plato
Alcohol: 6.6% by volume (5.2% by weight)
Apparent Attenuation: 84.1% Mash Efficiency: 82%
Bitterness: 44 IBU Color: 50 SRM
BU:SG: 0.75 BV: 1.95

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