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#66:  Solstice Stout (Export Stout)
  • Classic foreign export stout, brewed near to the Winter Solstice.
Chris Swingley 
15-Dec-2006 -- 16-Dec-2006

Recipe (for 5 gallons final volume)
12 pounds (72%) Crisp Maris Otter Pale Malt
2 pounds (12%) Briess Flaked Barley
1 pound (6%) Breiss Carmel Malt (80L)
1 pound (6%) Briess Roast Barley (300L)
8 ounces (3%) Briess Black Barley Malt
4 ounces (1%) Chocolate Malt

0.5 ounce   Magnum whole hops, 11.4% AA (first wort hop)
1.5 ounces   Magnum whole hops, 11.4% AA (65 minutes)
2.0 ounces   Willamette whole hops, 4.4% AA (15 minutes)


  • Wyeast 1056 American Ale, pitched at 64°F
  • Starter: 3 quart starter (vial -> 3 quarts), continuously stirred, cooled, decanted, warmed
  • Aeration: Drill aerator for two minutes after pitching

Water
  • Fairbanks city water
  • 41 quarts  water treated with:
    • 4 ml Potassium Metabisulfide solution (50ppm). Removes chlorine ion and chloramine, reduces oxidation
  • 25 quarts mash water treated with:
    • 1/2 teaspoon Gypsum. Adds 22 ppm Calcium ion, 54 ppm Sulfite (shooting for Dublin water)
    • 1 teaspoon Baking soda. Adds 156 ppm carbonate ion, 61 ppm Sodium ion

Mash
  • 25 quarts water @ 163°F, grist ratio of 1.5 quarts:pound @ 153°F (Held 90 minutes), 154 F - 145 F

Sparge
  • 9.5 quarts water @ 210°F, drain
  • 6.5 quarts water @ 168°F, drain

Boil
  • Boiled 8.0 gallons for 90 minutes to yield 5.5 gallons wort

Fermentation
  • Primary: bucket, 7 days, 65°F, Temperature range 62 - 68 F
  • Secondary: keg, 8 days, 65°F, Gravity 1.019 at transfer

Packaging
  • Kegged at 8 psi, 50°F (1.8 volumes CO2)
  • Conditioned for 4 weeks
  • Ready to drink on 27-Jan-2007

Properties
Starting Gravity: 1.062 Final Gravity: 1.018
Original Extract: 15.2°plato Apparent Extract: 4.6°plato
Real Extract: 6.62°plato
Alcohol: 5.8% by volume (4.5% by weight)
Apparent Attenuation: 69.9% Mash Efficiency: 66%
Bitterness: 65 IBU Color: 37 SRM
BU:SG: 1.05 BV: 2.01

Other Brewing pages:

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