5. SW Shout Out Stout!
All Grain Recipe
Submitted By: Skuliw (Shared)
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|Brewer: Skúli Waldorff|| |
|Batch Size: 5.28 gal||Style: American Stout (13E)|
|Boil Size: 7.12 gal||Style Guide: BJCP 2004|
|Color: 46.2 SRM||Equipment: Skuli W.|
|Bitterness: 59.1 IBUs||Boil Time: 90 min|
|Est OG: 1.057 (13.9° P)||Mash Profile: Single Infusion, Light Body|
|Est FG: 1.011 SG (2.8° P)||Fermentation: Lager, Two Stage|
|ABV: 6.0%||Taste Rating: 0.0|
|8 lbs 11.33 oz
||Pale Malt (2 Row) Bel (3.0 SRM)
|1 lbs 4.81 oz
||Caramel/Crystal Malt -120L (120.0 SRM)
|1 lbs 4.81 oz
||Chocolate Malt (450.0 SRM)
|1 lbs 4.46 oz
||Oats, Flaked (1.0 SRM)
||Roasted Barley (300.0 SRM)
||Cascade [9.3%] - Boil 60 min
||Cascade [9.3%] - Boil 0 min
||American Ale (Wyeast Labs #1056)
NotesBruggað. 26 03 2019
OG 1.062 áætlað
15 04 2019
Bjórinn settur í ísskáp
Bruggað 17 11 2018
14 12 2018
17 12 2018
Mg 1.008. Bjórinn settur í kælibox.
20 10 2018
Bruggað 14 03 2018
M OG 1.060
Bruggað 20 11 2017
M OG 1.060
03 12 17
Settur á nýjan kút
M G 1.010. Smakkast vel.
Measured OG 1.062
Bætti við 1.5 ltr. af soðnu vatni.Niðurstaðan varð 20 ltr. Þarf að stilla vegna mikillar uppgufunar i nyja pottinum.
Bruggað 07 09 2016
Measured OG 1.070
Bætti við 1.5 ltr. af vatni til að fa 21 ltr.
Muna eftir að setja vaniluna i Stautinn fimm teskeiðar.
Bruggað 15 03 2016.
ath bilaði hitamælir. Giskaði a hitann. Gekk illa að hella af potti yfir i kut.
Sett á kút 18 04 16
Bruggað 28 12 2015
Stout nr. 5
Ekkert ovænt kom upp i bruggun.
Gleymdi að taka OG. Gef mer að það se milli 1.058 og 1.062 sem sagt 1.060.
FG 1.018 19 01 2016
Setti 1 vanilustong skorna i tvennt i bleyti i viski i 3 solahringa. Setti 5 teskeiðar af þessum vokva i stoutinn og setti bjorinn i kut sem eg setti i isskapinn til kælingar.
Bruggað 07 11 2015
Bætti 1 ltr. I rett fyrir lokin. Það var oþarfi.
Magnið var 23 ltr.
21.11 2015 Hiti 18 g.
Bjor tekinn af gernum.
Bruggað 18 09 2015
Stout nr. 3
Mælt OG 1,062
FG 02 10 15 1014
FG 03 10 15 1016
FG 05 10 15 1015
FG 07 10 15 1014
Stout nr. 2
Setti síðasta skammtinn af humlum í þegar hitinn var kominn niður í 70 gráður (gleymdi mér,átti að vera við suðu.).
Gerjun var a fullum krafti i gær.En virðist dottin niður i dag.Eg hafði ekki sprengt næringuna i pakkanum. Það ætti þo ekki að hafa ahrif. Hitinn er 20 c.
2015 10 11bjor settur a þrystikut hiti ur isskap 5st7i7g
Stout nr. 1
Lengdum meski tíma um 30 min. vegna þess að við gleymdum að setja haframjölið í uppskriftina, þannig nær haframjölið 45 min í meskingu.
OG 1,062 (68% nýtni)
SG eftir 1 viku var 1,020
Added 107-108 gr of Corn Sugar to get 2,3 volumes of CO2 at 19 C (Dori segir að beer tempið
sem miðað er við við útreikning á priming sykri sé hæsta beer tempið sem bjórinn náði, þe.
primary fermentation tempið)
Bottled after 3 weeks, 6 bottles around 3 litres were bottled with 1/4 teaspoon of organic
vanilla extract, it tasted delicious, can’t wait for it to carbonate.
On wednesday after 3 days in Secondary took a hydrometer reading and it had not lowered,
bubbling had stopped so I put it in the cool room to condition.
on Sunday, after 8 days, racked it to secondary, the airlock started to bubble a little, perhaps the
fermentation was stuck and the secondarying roused the yeast? hydrometer tests showed 1024
(1020 if making up for the meters calibration errors) 3 days in a row.
All Gravity readings lowered by 1,004 points as the hydrometer reads boiled water 1,004
higher at 20 C calibration temperature.
6 days in, tasted GREAT, coffe stoutish, the gravity shows 24 so it is not ready, however the
airlock hasn’t been bubbling for a few days. The attenuation of this yeast is 70-75% according
to the Whitelabs homepage, after 6 days it has reached 65% attenuation so a little off, but the
beer still tastes great. (my hydrometer is supposed to calibrate at 20 C but when I take a
hydrometer reading of boiled water at 20 C it always reads 1004 instead of 1000 so I guess the
hydrometer is 4points off).
At 10 am on the 4th day the bubbles in the airlock had stopped and the Kareusen had started to
settle, when I went to sleep at midnight it was still bubbling regularly.
Pitched yeast around 4-5 pm to wort cooled down to 24 C (in less than 10 min with the new
homemade wortchiller) and vigourously shaked by Dave and me for a minute. When I woke up
at 11 am the day after the airlock was already bubbling, not vigourously but steady. Have been
filling the airlock with Iodophor as it seems to bubble out of the airlock as the beer ferments.
Missed the mashtemp by a few degrees (perhaps 61 degrees?), so we drew a gallon out of the
mashtun, heated it up until nearly boiling and put it back in the mash tun this got the
temperature up to 64 which was what we were aiming for.
See original recipe below.
Rogue Pacman yeast if available, if not Wyeast 1056 American Ale. Our Brewshop only carries Whitelab and we are going to use California Ale V WLP051 (Sierra Nevada strain the guy said). will be making a 1 liter starter. The homebrew shop also did not have hop pellets so we got the hop leaves. 56,6 gr hop pellets became 60 gr hop leaves and 28,30 gr pellets became 30 gr leaves. (the Alpha units were aroound 7.4% not 5.5 as seen in the first recipe)
Looking at the bill, the homebrew shop guy substituted American Pale malt 2 Row with Marris Otter pale malt and Crystal 120 with crystal 40. (We will add 200gr of Crystal 135-165 for raisin flavour and darkness since we only got Crystal 40L. Og rises from 1,061 to 1,63)
The grain and yeast cost was around $45 all in all.
Should ferment below 70 F (21,1C), preferably below/around 68 F (20 C).
Can you brew it recipe:
90 min boil
anticipated SG 1,059
67% American 2 row pale malt 4,43kg
10,2% Chocolate malt 0,68kg
10,2% Crystal 120 0,68kg
9,9% flaked oats 0,65
1,5% Roasted Barley 100g (because of changed RB cquantity the % are a little off)
(They used 2% roasted barley adjusted from 2,9% roasted barley 180grams based on an old email John Maier had sent but according to the interview it is about a 1,5 % 100gr which they feel they should have used afterwards).
68grams Cascade pellets (6,4% Alpha) (60 min) 60 IBU
34grams Cascade pellets (0 min)
Rogue Pacman pitched at 60 F
Mash 148 F