Green Leaf Brewing Co.’s Green Leaf Stout clone

Green Leaf Brewing Company’s Green Leaf Stout clone

(5 gallons/19 L, extract with grains)
OG = 1.057 FG = 1.012 IBU = 36 SRM = 45 ABV = 5.9%

With a dense tan head, Green Leaf Brewing’s Stout has a nose that exhibits notes of chocolate, coffee, and roasted malt. It’s heavy-bodied with a balance of sweetness and bitterness.

Ingredients
3.3 lbs. (1.5 kg) Coopers light, unhopped, liquid malt extract
1.75 lbs. (0.79 kg) light dried malt extract
8 oz. (0.23 kg) crystal malt (60 °L)
8 oz. (0.23 kg) crystal malt (120 °L)
14 oz. (0.40 kg) chocolate malt (350 °L)
11 oz. (0.31 kg) roasted barley (450 °L)
10 oz. (0.28 kg) Carapils® (dextrin) malt
7 oz. (0.20 kg) flaked barley
10 oz. (0.28 kg) flaked oats
8.5 AAU Northern Brewer hop pellets (60 min.) (1 oz./28 g at 8.5% alpha acids)
4.25 AAU Northern Brewer hop pellets (30 min.) (0.5 oz./14 g at 8.5% alpha acids)
½ tsp. Irish moss (30 min.)
½ tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Steep the crushed grains in 2.25 gallons (8.5 L) of water at 154 °F (68 ºC) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.9 L) of hot water. Add the malt extracts and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. When done, add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L).

Cool the wort to 75 ºF (24 ºC). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 ºF (20 ºC). Hold at that temperature until fermentation is complete and then transfer to a carboy and allow the beer to condition for 1 week before bottling or kegging.

All-grain option:
This is a single step infusion mash using 8.5 lbs. (3.9 kg) of 2-row pale malt to replace the malt extracts. Mix all of the crushed grains with 4.75 gallons (18 L) of 171 °F (77 °C) water to stabilize at 154 ºF (68 ºC) for 60 minutes. Slowly sparge with 175 ºF (79 ºC) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Reduce the 60-minute Northern Brewer hop addition to 6.8 AAU (0.8 oz./23 g) and the 30 minute Northern Brewer hop addition to 3.4 AAU (0.4 oz./11 g) to allow for the higher utilization factor of a full wort boil. The remainder of this recipe is the same as the extract with grains recipe.