Erik's Tree House Stout BJCP 20 B 
All Grain Recipe
Submitted By: Bige2448 (Shared)
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| Brewer: Erik | |
| Batch Size: 3.75 gal | Style: American Stout (20B) |
| Boil Size: 5.42 gal | Style Guide: BJCP 2021 |
| Color: 39.2 SRM | Equipment: 001 Edelmetall 8G for Small Batch size |
| Bitterness: 41.8 IBUs | Boil Time: 60 min |
| Est OG: 1.070 (17.0° P) | Mash Profile: Single Infusion, Full Body, Batch Sparge |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Two Stage |
| ABV: 7.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 7.00 gal |
Distilled Water |
Water |
1 |
| 3.65 g |
Calcium Chloride (Mash 60 min) |
Misc |
2 |
| 2.75 g |
Baking Soda (Mash 60 min) |
Misc |
3 |
| 2.10 g |
Epsom Salt (MgSO4) (Mash 60 min) |
Misc |
4 |
| 1.85 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
5 |
| 0.75 ml |
Lactic Acid (Mash 60 min) |
Misc |
6 |
| 0.60 g |
Salt (Mash 60 min) |
Misc |
7 |
| 8.00 oz |
Rice Hulls (0.0 SRM) |
Adjunct |
8 |
| 3 lbs |
No19 Floor Malted Maris Otter Malt (Crisp) (3.2 SRM) |
Grain |
9 |
| 2 lbs |
Maris Otter (Crisp) (4.0 SRM) |
Grain |
10 |
| 1 lbs 4.00 oz |
Munich Dark (Epiphany) (11.0 SRM) |
Grain |
11 |
| 1 lbs |
Brewers Malt 2-Row (Briess) (2.1 SRM) |
Grain |
12 |
| 14.00 oz |
Rye, Flaked (Briess) (4.6 SRM) |
Grain |
13 |
| 10.00 oz |
Caramel Malt - 60L (Briess) (60.0 SRM) |
Grain |
14 |
| 6.00 oz |
Carafoam (2.0 SRM) |
Grain |
15 |
| 5.04 oz |
Carafa III (Weyermann) (525.0 SRM) |
Grain |
16 |
| 5.04 oz |
Pale Chocolate Malt (Crisp) (225.0 SRM) |
Grain |
17 |
| 5.04 oz |
Roasted Barley (Briess) (300.0 SRM) |
Grain |
18 |
| 2.00 oz |
Blackprinz Malt (Briess) (500.0 SRM) |
Grain |
19 |
| 0.75 oz |
Warrior [13.4%] - Boil 60 min |
Hops |
20 |
| 1.00 items |
Whirlfloc Tablet (Boil 5 min) |
Misc |
21 |
| 1.00 items |
Yeast Nutrient (Boil 5 min) |
Misc |
22 |
| 0.75 ml |
Ultra Ferm (White Labs) (Primary 0 min) |
Misc |
23 |
| 1.0 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
24 |
Taste Notes
12/26/2024
Tan head, not fully carbed yet, decent retention, big coffee notes with some chocolate notes
PH 4.5
01/02/2025
Dark brown appearance w/ tan head w/ good head retention & lacing on glass, nice coffee/dark chocolate aroma, nice carbonation
Medium to medium full body, decent viscosity, as beer warms chocolate notes & caramel are prevalent, creamy mouthfeel
02/21/2025
Dark brown color, fully carbed, tan 2 finger head lasting about 1 minute then dissapates to nice ring around glass, chocolate & coffee aroma
very noticeable, no alcohol heat, dark bittersweet chocolate flavor with perceived roast bitterness to round out flavor,
hop bitterness is present but not overpowering, medium-full body, chocolate flavor carries through into the finishNotes
::::: REMEMBER TO USE 1 1/2 oz OR LESS CORN SUGAR TO CARB DEPENDING ON ATTENUATION :::::::
Brew Day 11/26/2024
Filled to 5 1/2 gallon mark mash tun; markings off by 1/4 gallon used (5 1/4 distilled water)
Held mash at 152/153 throughout 90 minutes had to heat several times and stir mash several times
Used 1 gallon sparge water (distilled) & 1 ML Lactic acid
Collected 5 1/2 gallons into boil kettle
Added 1 1/2 ML Lactic acid for PH
PH 5.7 before boil; After boil PH measured 5.4
OG 1.069
Collected 3 3/4 gallons into fermenter
Didn't add addition O2 wand for fermentation just splashed wort into fermenter via pump hose
Pitched yeast @ 63 degrees & added 3/4 ML of Ultra Ferm into fermenter for attenuation 2:30 PM
Set Temp controll @ 68 degrees
Blow off tube activity started about 9:00 pm
-----------------------------------------------------------------------------------------------------------------
11/27/2024
Raised temp to 69 after 1st 12 hours of fermentation activity 9:00 am
Raised temp to 70 after 2nd 12 hours (24 hrs total) of fermentation activity 9:00 pm
-----------------------------------------------------------------------------------------------------------------
11/28/2024
Temp stayed @ 70 degrees for 24 hours started to drop to 69 about 10 pm blow off tube activity slowing
-------------------------------------------------------------------------------------------------------------------
11/29/2024
Temp continued to drop all day from 69 to 68 as blow off tube activity slowed
-------------------------------------------------------------------------------------------------------------------
11/30/2024
Temp dropped to 67 as blow off tube activity slowed to a bubble every 25-35 seconds all day
-------------------------------------------------------------------------------------------------------------------
12/03/2024
Trub dump removed 34 ounces
Ph 4.3
Gravity reading 1.007
--------------------------------------------------------------------------------------------------------------------
12/13/2024
Removed 22 ounces
Gravity reading 1.004
---------------------------------------------------------------------------------------------------------------------
12/21/2024
Bottling day
Used 1 3/4 ounces corn sugar to carbonate
FG 1.004
8.53 % ABV
94 % Apparent attenuation
1.03 Plato
Bottled 31
This Recipe Has Not Been Rated
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