This is the recipe for a partial mash traditional stout. It's from a kit I bought at Midwest Homebrewing Supplies.
- 3.3# Dark DME
- 4# American 2-row malt
- 4 oz chocolate malt
- 4 oz roasted barley
- 2 oz black patent
- 1 oz Northern Brewer Hops - bittering hops (60")
- 1t Irish moss (added with 15" left in the boil)
- 3/4 c Corn sugar (priming)
- White Labs Irish ale yeast #004
I had the grains cracked at the store. I mashed the grains at 152 degrees F for 60" and sparged them with 170 degree F water. I used a batch sparge method for this recipe.
I boiled the wort for 60" and cooled it after the boil to approximately 75 degrees with a copper wort chiller (this takes me about 10-15"). I poured the wort into my primary fermenter (a 7-gallon glass carboy), shook the fermenter vigorously to aerate, and pitched the yeast.
After 1 week I transfered the beer to a secondary fermenter. 1 week after that I bottled the beer.
I do not have a record of my original gravity reading, but Midwest's spec sheet calls for an original gravity in the 1.042 - 1.046 range.