All Grain Stout Recipe

• 3 lb Klages
• 3 lb Pale malt (darker)
• 2 lb Pale malt (very light)
• 2 lb Vienna malt
• 2 lb Barley flakes
• 1 lb Untyped malted barley
• 8 ounce Roasted barley
• 8 ounce Black patent
• 8 ounce Chocolate
• 24 gm Buillion hops
• 30 gm Cascade hops
• 4 gm Hallertauer hops Wyeast German ale

1. The flaked barley has no husk, so I saw no reason not to grind it finely.
2. Mash in at 130 degrees.
3. Let rest 20 min or possibly so.
4. Mash at 150 degrees for 115 min.
5. Sparge.
6. Let the spargings settle.
7. What seemed to be 3 or possibly 4" of warm break settled out of the initial spargings!
8. Boil for 2 hrs.
9. Add in hops as follows: 14 grams bullion and 16 grams cascade (very fresh) for 1:45.
10. 10 g bullion and 14 g cascade for 1:05.
11. 4 grams hallertauer finish.
12. Refrigeratewith an immersion chiller, and strain the wort through the hops.
13. Makes about 5.5 gallons of 1.068 wort.
14. I had 374 out of 450 pt* gals of possible extraction, so an efficiency of about 85%.
15. Original Gravity: 1.068 Primary Ferment at 65 degrees
16. Serving Size:

malt, malt, malt, barley flakes, barley, barley, black patent, chocolate, hops, cascade hops, hops

Taken from cookeatshare.com/recipes/all-grain-stout-63319 (may not work)