Recipe Search

Find recipes that are:

Containing the ingredient(s):

Containing the text:

Sorted by:

Favorite
Discuss
Subscribe
Edit…
Load…
More…
Sell

rixie bixie u.s. stout

Dry Stout • Extract • 5.33 gal

rix iebixie

January 3, 2002 pm 04:35pm

0.0/5.0 0 ratings

Ingredients (Extract, 5.33 gal)

.5 lbs American Caramel 80°L

American Caramel 80°L

Mild caramel,nutty flavor, sweet. adds color(Red Ale)
.5 lbs American Chocolate Malt

American Chocolate Malt

Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
.5 lbs American Black Patent

American Black Patent

Provides color and sharp flavor in stouts and porters.
.67 lbs Roasted Barley

Roasted Barley

Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
3.5 lbs Amber; John Bull

Amber; John Bull

For ales and bitters.
2 lbs Dry Dark Extract

Dry Dark Extract

Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
1.5 oz Willamette - 5.0 AA% pellets; boiled 60 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
.5 oz Cascade - 6.0 AA% whole; boiled 25 min

Cascade

Spicy with citrus notes. Slightly grapefruity.
.5 oz Willamette - 5.0 AA% pellets; boiled 25 min

Willamette

This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
1/2 tsp irish moss - (omitted from calculations)

irish moss
1.25 lb Lt DME(priming), CUPS - (omitted from calculations)

Lt DME(priming), CUPS
Imperial Yeast A09 Pub

Imperial Yeast A09 Pub

Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.

Notes

steep cracked grains in 2 gallons water at 152 degrees 30 minutes, sparge with 2 qts at 165 degrees. bring boil to 3 gallons after adding extracts. bring cooled wort to 5 1/3 gallons before pitching yeast.

Style (BJCP)

Category: 13 - Stout

Subcategory: A - Dry Stout

		Range for this Style
Original Gravity:	1.048	1.036 - 1.050
Terminal Gravity:	1.010	1.007 - 1.011
Color:	33.6 SRM	25 - 40
Alcohol:	4.9% ABV	4% - 5%
Bitterness:	40.1 IBU	30 - 45

	Apparent	Real
Original Extract:	11.81 P	11.81 P
Terminal Extract:	2.66 P	4.38 P
Attenuation:	77.5%	62.9%
	% by Volume	% by Weight
Alcohol:	4.9%	3.8%

	Weight	Calories
Alcohol:	13.7 g	94.7
Carbs:	15.3 g	58.3
Protein:	1.1 g	4.3
		Total Calories
		157.4

	Quantity	Boiled
Willamette (5%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	1.5 oz	60 min
Cascade (6%) Cascade Spicy with citrus notes. Slightly grapefruity.	.5 oz	25 min
Willamette (5%) Willamette This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy	.5 oz	25 min

Discussion

Recently Reviewed

Fuggle Dee Dum

Special/Best/Premium Bitter : All Grain

JJef14

Recipe from Goddard's Brewery, Isle of Wight UK. Typical english bitter with a hint of toffee flavor and smell from the...

craig 20L strike and 25L boil? How long for the mash - 60mins?

2024-11-15 6:03pm
Spotted Tongue 2024 Summer Saison

Saison : All Grain

Old Man Stan

Trying Lallemand Farmhouse Hybrid Saison yeast for the first time.

Old Man Stan Finished a little sweet for a Saison, next time omit the Munich and/or Melanoidin malt. The Lallemand Farmhouse Hybrid...

2024-10-26 7:15pm
Spotted Tongue Toasted Blonde

Blonde Ale : All Grain

Old Man Stan

Does adding toasted bread to the mash affect outcome?

Old Man Stan The answer appears to be no, adding toasted bread did not seem to add any bready or toasty notes to the beer. It is an...

2024-10-26 7:05pm

Recipe Search

Products

rixie bixie u.s. stout

Ingredients (Extract, 5.33 gal)

American Caramel 80°L

American Chocolate Malt

American Black Patent

Roasted Barley

Amber; John Bull

Dry Dark Extract

Willamette

Cascade

Willamette

irish moss

Lt DME(priming), CUPS

Imperial Yeast A09 Pub

Notes

Style (BJCP)

Analysis

Fermentables

American Caramel 80°L

American Chocolate Malt

American Black Patent

Roasted Barley

Amber; John Bull

Dry Dark Extract

Hops

Willamette

Cascade

Willamette

Discussion

Post a Comment

Recently Added

Recently Reviewed

	Quantity	Proportion	Gravity	Color
American Caramel 80°L American Caramel 80°L Mild caramel,nutty flavor, sweet. adds color(Red Ale)	.5 lbs
American Chocolate Malt American Chocolate Malt Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.	.5 lbs
American Black Patent American Black Patent Provides color and sharp flavor in stouts and porters.	.5 lbs
Roasted Barley Roasted Barley Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.	.67 lbs
Amber Amber; John Bull For ales and bitters.	3.5 lbs
Dry Dark Extract Dry Dark Extract Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.	2 lbs

Recipe Search

Products

rixie bixie u.s. stout

Ingredients (Extract, 5.33 gal)

American Caramel 80°L

American Chocolate Malt

American Black Patent

Roasted Barley

Amber; John Bull

Dry Dark Extract

Willamette

Cascade

Willamette

irish moss

Lt DME(priming), CUPS

Imperial Yeast A09 Pub

Notes

Style (BJCP)

Analysis

Fermentables

American Caramel 80°L

American Chocolate Malt

American Black Patent

Roasted Barley

Amber; John Bull

Dry Dark Extract

Hops

Willamette

Cascade

Willamette

Discussion

Post a Comment

BeerTools Login

Recently Added

Recently Reviewed