Pogue Mahone #4 2015
All Grain Recipe
Submitted By: lemy (Shared)
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|Brewer: Lemy|| |
|Batch Size: 11.00 gal||Style: Oatmeal Stout (13C)|
|Boil Size: 13.00 gal||Style Guide: BJCP 2008|
|Color: 40.5 SRM||Equipment: Lemy's equipment|
|Bitterness: 32.8 IBUs||Boil Time: 150 min|
|Est OG: 1.076 (18.4° P)||Mash Profile: Single Infusion, Full Body, Batch Sparge|
|Est FG: 1.021 SG (5.4° P)||Fermentation: Ale, Single Stage|
|ABV: 7.3%||Taste Rating: 30.0|
||Pale Malt (2 Row) US (2.8 SRM)
||Oats, Flaked (1.0 SRM)
|1 lbs 8.00 oz
||Victory Malt (25.0 SRM)
||Acid Malt (3.0 SRM)
||Chocolate Wheat (Weyermann) (400.0 SRM)
||Crisp Pale Chocolate (225.0 SRM)
||Roasted Barley (Thomas Fawcett) (609.0 SRM)
||Caramel/Crystal Malt -120L (120.0 SRM)
||Corn Syrup (1.0 SRM)
||Northern Brewer [9.0%] - Boil 60 min
||Northern Brewer [9.0%] - Boil 15 min
||SafAle English Ale (DCL/Fermentis #S-04)
11/9/15 - CO2 is down quite a bit. There is no way it is even half way... I used old packages of yeast, so... I'm concerned now.
It is down from 1.080 to 1.035. I guess it did more than I thought; although, still quite a ways to go. I shot co2 up from the bottom to get everything going again.
11/10/15 - 12 brix or so - 1.029, so it's still fermenting, and I see activity in the airlock. 6.66%ABV
11/15/15 - It has been stuck at 12 brix for a few days now. Last night I pitched two packs of champagne yeast and today I see active fermentation. I really only need to get below 11 brix.
11/19/15 - used amlyse enzyme for the first time (11/16). Bubbles started forming within hours. Last night the gravity reading was at 11 brix. AE Does the trick I guess.
11/23/15 - 11/23/15 - somehow the pogue mahone 2015 got deleted... starting grav 1.080... tonight the reading came in at 10.2 brix. which makes it 1.016 and 8.43% alcohol. It tastes pretty good I think, and it's really the type of strong stout I like to drink. I hope it finishes as well.
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