Old Guard Stout All Grain 1 42.0 55.3 60 70.0 1.064 1.015 44 57 6.4 V empatage = 35L V rinçage = 25L V ébu = 50L V f = 42L Mill the grains and mash at 154°F (68°C) for 60 minutes, aiming for a mash pH of 5.5. Raise to 168°F (76°C) for 10 minutes and mash out. Boil for 60 minutes, following the hops schedule. After the boil, chill the wort to about 67°F (19°C), aerate well, and pitch the yeast. Ferment at 67°F (19°C). Once fermentation is complete, cold-crash, package, and carbonate. 1 20 19.0 30 18.3 2.3 18.0 2 EBC Pale Malt (2 Row) US Grain 9.15 2 79.0 10 EBC Munich Malt - 10L Grain 1.83 10 77.0 60 EBC Caramel/Crystal Malt - 60L Grain 0.92 60 74.0 412 EBC Carafa II Weyermann Grain 0.69 412 70.0 300 EBC Roasted Barley Grain 0.46 300 55.0 Chinook 0.057 13.0 Boil 60

Pellet

Centennial 0.057 10.0 Boil 10

Pellet

Cascade 0.057 5.5 Aroma 10

Pellet

California Ale 0.0716 FALSE

Liquid

WLP001 White Labs 76.5 5.5 76.0 Mash In Temperature 60 67 Mash Out Temperature 10 75