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Home » Recipes » 2005 January - Chef's Delight Stout
2005 January - Chef's Delight Stout
Style:    18.4 - American Stout
Brewed by:    Sean Donnelly, George Mahoney, Drew Beechum
Brewed at:    The Shop
Batch Size:    15.0 Gallons
Boil Time:    60 Minutes
Est. OG:    1.052
Actual OG:    1.052
Est. IBU:    52.8 IBUs
Est. Color:    36 SRM
Recipe Index | Promash File
Grains, Extracts, Sugars
Malt Name Maltser Amount Percentage
Marris Otter Malt Crisp 20.0 lbs 69.1%
Flaked Barley 6.0 lbs 20.7%
Roasted Barley 1.75 lbs 6.0%
Chocolate Malt 1.0 lbs 3.5%
Acidulated Malt Weyermann 0.2 lbs 0.7%
Hops
Name Form Alpha Amount Time
Warrior Pellet 17.4% 1.3 oz 60
Warrior Pellet 17.4% 1.8 15
Yeast
Man. Code Name Type Amount (Starter)
WLP 001 California Ale Ale 0.25G Slurry from BJ's
Mash Schedule
Step Rest Temp Rest Time Heat Water
Mash in 152 F 60 minutes Infusion 9.75 @ 172F
Extras
3 Whirlfloc Tablets (15 minutes)
1/8 tsp. Lactic Acid in Sparge Water.
Notes
Sean D finally came down to the Shop to throw a brew on down to fill his kegerator.
This is his miracle fast track beer. Expect to see this beer on tap all of four days after the brew.
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Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.