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#75:  Snowplow Stout (Irish Dry Stout)
  • Classic dry stout using my Solstice Stout recipe (but named for the big snowfall of 2007-2008).
Chris Swingley 
20-jan-2008 / 21-jan-2008

Recipe (for 5 gallons final volume)
8.0 pounds (80%) Crisp Maris Otter Pale Malt
1.0 pound (10%) Flaked Oats
1.0 pound (10%) Breiss Black Roasted Barley (Light version)

1 ounce   Simcoe whole hops, 13.2% AA (60 minutes)

  • Wyeast 1056 American Ale, pitched at 60°F
  • Starter: No starter, pitched directly from XL pack (100 billion cells, supposedly)
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 36 quarts  water treated with:
    •  1 Campden tablet. removes chlorine ion and chloramine, reduces oxidation
    • 2/3 teaspoon Gypsum. Adds 20 ppm Calcium ion, 48 ppm Sulfite (shooting for Dublin water)
    • 1 2/3 teaspoons Baking soda. Adds 165 ppm carbonate ion, 65 ppm Sodium ion

Mash
  • 15 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 60 minutes)

Sparge
  • 22 quarts water @ 180°F, drain

Boil
  • Boiled 7.5 gallons for 120 minutes to yield 4.5 gallons wort

Fermentation
  • Primary: bucket, 7 days, 66°F
  • Secondary: keg, 7 days, 65°F

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 4 weeks
  • Ready to drink on 1-Mar-2008

Properties
Starting Gravity: 1.050 Final Gravity: 1.012
Original Extract: 12.4°plato Apparent Extract: 3.1°plato
Real Extract: 4.85°plato
Alcohol: 5.0% by volume (3.9% by weight)
Apparent Attenuation: 75.2% Mash Efficiency: 64%
Bitterness: 38 IBU Color: 24 SRM
BU:SG: 0.76 BV: 1.60

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