Averagely Perfect American Stout - Whole Leaf Hop Version - AG

Averagely Perfect American Stout - Whole Leaf Hop Version
American Stout
All Grain (with Partial Mash option)
Batch Size: 5 Gallons into fermenter (5.24 gallons including trub prior to xfer to fermenter)
OG: 1.068
FG: 1.018
ABV: 6.5%
54 IBUs (per Tinseth Calc)

Mash Efficiency: 70%

Grain Bill:
Two-Row Brewer's Malt – 9.05 lbs
Munich Malt – 2.16 lbs
Crystal 80 – 0.72 lbs
Roasted Barley - 0.72 lbs
Chocolate Malt – 0.72 lbs
Toasted Oatmeal – 1.00 lbs

Hop Schedule:
60 Minutes
--Chinook, 14% AA, 1.05 oz
10 Minutes
--Willamette, 7.5 AA, 1.25 oz
Flameout/Whirlpool/Hopstand
--Willamette, 1.0 oz
--Chinook, 0.75 oz

Yeast: Wyeast 1084/WLP004

Process:
- Recommended Mash Temp: 154F
- Ferment at 65F
- This version of the recipe assumes whole leaf hops, with a wort absorption of 0.0625 gallons of wort per ounce of hops. YMMV. Adjust as necessary.
- I used my own boil off rate (in conjunction with hop wort absorption) to determine a starting wort volume, which impacts hop utilization. YMMV. Adjust as necessary. Use your software.
- Anything you change that relates to absorption will change the total fermentables you need to get out of your mash. So you may need to adjust the grain bill up/down.
- If your hops have different Alpha Acid percentages, adjust as necessary.
- This recipe assumes 70% Mash Efficiency, a little higher than BYO recipes (for example) assume, but probably closer to the average efficiency on this forum based on what I've seen over the years. YMMV. Adjust as necessary.

Other Notes: Partial Mash Option
Replace 8.05 lbs of the Two Row Brewer's Malt with 4.61 lbs of Extra Light Dry Malt Extract. Mini-Mash the remaining one pound of Two-Row together with the other grains. Add the DME at beginning of the boil.

 

This beer doesn't need a secondary. I strongly suspect that most of the people who brewed it didn't use one.

 

Until it's done. Sorry, but calendars don't make beer. Yeast do, and they can't read recipes. I will never recommend to someone that they ferment for "X" days and then package. With good yeast health, appropriate pitch rate, good temperature control, oxygenation and nutrients, it ought to be ready to package after several days. But YMMV.