Recipe - All-Grain Stout

3 pound Klages
3 pound Pale malt (darker)
2 pound Pale malt (very light)
2 pound Vienna malt
2 pound Barley flakes
1 pound Untyped malted barley
8 ounce Roasted barley
8 ounce Black patent
8 ounce Chocolate
24 g Buillion hops
30 g Cascade hops
4 g Hallertauer hops
Wyeast German ale

The flaked barley has no husk, so I saw no reason not to grind it
finely. Mash in at 130 degrees. Let rest 20 minutes or so. Mash at 150
degrees for 115 minutes. Sparge. Let the spargings settle. What seemed to
be 3 or 4" of hot break settled out of the initial spargings! Boil for 2
hours. Add hops as follows: 14 grams bullion and 16 grams cascade (very
fresh) for 1:45. 10 g bullion and 14 g cascade for 1:05. 4 grams
hallertauer finish. Chill with an immersion chiller, and strain the wort
through the hops. Makes about 5.5 gallons of 1.068 wort. I had 374 out of
450 pt * gals of possible extraction, so an efficiency of about 85%.
Original Gravity: 1.068 Primary Ferment at 65 degrees

Recipe By : Serving Size:

From: Ladies Home Journal August 1991

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip