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.