South Bay, Los Angeles County, California

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Stinkfoot

Brewer: SBC

Brewed at the SBC Club Brew on February 26, 2000 from a recipe by Dan Hakes and Jon Maxey. The second runnings were used to make Stinktoe (aka Bigtoe).

5 Gallons

Malts and Grains:

80 lb. 2-row Malt
4 lb. Dextrine Malt
7 lb. Crystal Malt, 60 L
2 cups Chocolate Malt

Hop Schedule:

6 oz. Chinook pellets, 12.6% (60 minutes)
4 oz. Cascade pellets, 5.5% (60 minutes)
2 oz. Hallertau Hersbrucker pellets, 3.4% (30 minutes)
2 oz. Tettnang pellets, 4.9% (30 minutes)
2 oz. Tettnang pellets, 4.9% (5 minutes)
2 oz. Chinook (dry hop)

Yeast:

Slurry from a batch of IPA

Specifics:

OG: 1.116
FG: Unknown

Stinktoe (aka Bigtoe)

Brewer: SBC

10 Gallons

Malts and Grains:

Second Runnings from Stinkfoot Mash

Hop Schedule:

2.25 oz. Chinook leaf, 11.8% (60 minutes)
1 oz. Cascade leaf (15 minutes)
2 oz. Chinook (dry hop)

Yeast:

Slurry from a batch of IPA

Specifics:

OG: 1.084
FG: Unknown