haha...must not have had my reading glasses on.
Just as simple...they have the recipe posted on their website.
This is a5.25 gal extract with steeped grains recipe. If you want to discuss the process in further detail we should start another thread but here's what I came up with.
My brewhouse efficiency is based on 80%. Volumes are based on my old extract brewing system so you may need to adjust accordingly. You could do this as a partial or full volume boil.
If you brew this extract w/steeped grains you'll likely get something in the neighborhood of 7% abv. The LME replaces 2 row, when I converted AG to extract BS2 replaces the flaked barley with carafoam and the white wheat with DME. If you prefer you could get the grains and steep them with the other grains but I don't use a lot of wheat so other guys may have a better opinion on which is best. Carafa III which I use a lot is basically black barley. I like Wyeast and have used 1318 a lot but you could use whatever london ale yeast you like even US05 or some other dry american ale yeast.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: breakout stout - extract
Brewer: Danny
Asst Brewer:
Style: American Stout
TYPE: Extract
Taste: (30.0)
Recipe Specifications
Boil Size: 6.68 gal
Post Boil Volume: 5.68 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.063 SG
Estimated Color: 34.4 SRM
Estimated IBU: 50.9 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
2 lbs 8.7 oz Carafoam (2.0 SRM) Grain 1 19.9 %
14.2 oz Roasted Barley (300.0 SRM) Grain 2 6.9 %
5.7 oz Carafa III (525.0 SRM) Grain 3 2.8 %
5.9 oz DME Wheat Bavarian (Briess) (8.0 SRM) Dry Extract 4 2.9 %
8 lbs 9.9 oz Pale Liquid Extract (8.0 SRM) Extract 5 67.5 %
1.53 oz Northern Brewer [9.90 %] - Boil 60.0 min Hop 6 50.9 IBUs
1.0 pkg London Ale III (Wyeast Labs #1318) [124. Yeast 7 -
Mash Schedule: My Mash
Total Grain Weight: 12 lbs 12.4 oz
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
