Frankenstout
Brewing Method: Partial Mash
Yeast: dry ale yeast
Yeast Starter: 2 cups
Batch Size: 5 US gal
Original Gravity:
Final Gravity:
Alcohol Content: %
Total Grains: 3/4 lbs
Color:
Extract Efficiency: %
Hop IBU’s: ~ 11
Boiling Time: 1 hr.
Primary Fermentation: one week @ 70 deg
Secondary Fermentation: none
Additional Fermentation: one week in bottles
Grain Bill:
7 lbs dark malt extract (liquid)
4 oz chocolate malt
4 oz roasted barley
4 oz oatmeal
Hop Bill:
1 oz UK Fuggle 4.5% at beginning of boil
1 oz Cascade 6.7% with 5 min remaining
Mash Schedule:
put all grains into three gallons cool water and bring to boil. Once boiling, turn off heat, strain out grains, and add malt extract. Bring back up to boil and add UK Fuggle hops. stir occasionally and add cascade hops with five minutes left.
Brewers Notes:
It has not yet finished condtitioning in bottles, but sure smells good.