Backwoods Brewing Company Ridge Run Stout - All-Grain Version
$46.94
Backwoods Brewing Company Ridge Run Stout - All-Grain Version
“This beer is a nice creamy Stout that is not too harsh and not too alcoholic so that is the best of both worlds.”
-Kevin Waters, Brewmaster - Backwoods Brewing Company
An oatmeal stout with NW character. A gentle note of coffee, finished with notes of chocolate and roasted barley- you just can't go wrong!
Makes 5 gallons
Malts & Adjuncts:
10.0 lbs. Pale 2-Row Malt
0.75 lbs. Corn Sugar
0.75 lbs. Black Malt
0.75 lbs. Roasted Barley
0.50 lbs. Chocolate Malt
0.50 lbs. Flaked Oats
Hops:
Hops:
0.20 oz. Bravo hops (boil 60 minutes)
1.00 oz. Fuggle hops (boil 30 minutes)
1.00 ea. Carrageenan Tablet - Kick, Whirlfloc, or 1 tsp Irish Moss (boil 15 minutes)
1.00 ea. Carrageenan Tablet - Kick, Whirlfloc, or 1 tsp Irish Moss (boil 15 minutes)
1.00 oz. Fuggle hops (boil 10 minutes)
Yeast:
Imperial A09 Pub Yeast (64°-70°F) - Or - LalBrew Windsor (59°-77°F)
Step by step:
Mash this beer at 154° for 45-60 minutes. Raise temperature of the mash to 165°, (called mash-out temperature) then run off 6.5 gallons fo wort to begin your 60 minute boil. When wort comes to a boil add 0.20 oz. Bravo hops & 0.75 lbs. of Dextrose. With 30 minutes left in the boil add 1.00 oz. Fuggle hops. With 15 minutes left in the boil add 1 Carrageenan tablet. With 10 minutes left in the boil add 1.00 oz. Fuggle hops. Cool your wort, transfer to your fermenter, and pitch your yeast when the temperature of the wort is between 75° and 80°.
Ferment until yeast has completed sugar conversion, then allow an additional 3 to 4 days for the diacetyl reduction, and you can bottle or keg as desired.
Step by step:
Mash this beer at 154° for 45-60 minutes. Raise temperature of the mash to 165°, (called mash-out temperature) then run off 6.5 gallons fo wort to begin your 60 minute boil. When wort comes to a boil add 0.20 oz. Bravo hops & 0.75 lbs. of Dextrose. With 30 minutes left in the boil add 1.00 oz. Fuggle hops. With 15 minutes left in the boil add 1 Carrageenan tablet. With 10 minutes left in the boil add 1.00 oz. Fuggle hops. Cool your wort, transfer to your fermenter, and pitch your yeast when the temperature of the wort is between 75° and 80°.
Ferment until yeast has completed sugar conversion, then allow an additional 3 to 4 days for the diacetyl reduction, and you can bottle or keg as desired.
OG: 1.060
FG: 1.010
ABV: 6.5%
IBUs: 20