Spring Training Stout

Partial Mash Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 5.25 galStyle: Foreign Extra Stout (13D)
Boil Size: 4.05 galStyle Guide: BJCP 2008
Color: 37.2 SRMEquipment: 5 Gal Partial Mash (8g kettle)
Bitterness: 33.6 IBUsBoil Time: 60 min
Est OG: 1.061 (14.9° P)Mash Profile: BIAB, Full Body
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 0.0

Amount Name Type #
6.00 gal Salem/Beverly MA Water 1
10.00 g Chalk (Mash 60 min) Misc 2
5 lbs Irish Stout Malt (1.8 SRM) Grain 3
2 lbs Barley, Flaked (1.7 SRM) Grain 4
1 lbs Roasted Barley (300.0 SRM) Grain 5
8.00 oz Carafa III Dehusked (525.0 SRM) Grain 6
0.75 oz Admiral [13.1%] - Boil 60 min Hops 7
0.25 tsp Irish Moss (Boil 10 min) Misc 8
1.0 pkgs Irish Ale (Wyeast Labs #1084) Yeast 9
3 lbs 2.40 oz Maris Otter LME (4.5 SRM) Extract 10


Absolutely terrible brew day! After I started mashing I noticed I had the wrong BeerSmith equipment profile. I added too much water to the mash at the wrong strike temp. Struggled holding mash temp. The average temp was probably 158F. I finished 1 gallon short of targeted 5.25g. I boiled a gallon of water and used it to top off. After that it took several hours for wort to cool to pitching temp. Pitched 1300ML of starter wort. Target pitching rate 0.75. Missing 4 oz of Acidulated Malt recipe originally called for. Set aside 1 pint it wort in a mason gar to sour. No hydrometer to take FG reading on bottling day. Samples were excellent. Added sour beer four days before bottling. Tasted like Brett, like Brett from barrel aging. Gave beer complexity and blended nicely with roasted malt.

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