Winter Dry Stout
Recipe Details
| Boil Volume: | 5.5 |
| Boil Time: | 60 min |
| Batch Size: | 5 |
| Yeast: | Wyeast 1084 Irish Ale |
| Primary Fermentation: | 1 week |
| Secondary Fermentation: | 1 week |
| Priming Sugar: | 3.8 oz sucrose (table sugar) |
| Bottle conditioning: | 2 weeks |
Fermentables
| % Weight | Weight (lbs) | Grain | Gravity Points |
| 57.14 | 4 | Pale 2-row | 24.7 |
| 28.57 | 2 | Flaked Barley | 10.7 |
| 14.28 | 1 | Roasted Barley | 4.8 |
| 7 | 40.2 |
Hops
| % Weight | Weight (oz) | Hop | Form | AA% | AAU | Boil Time (min) | Utilization | IBU |
| 37.5 | 1.5 | East Kent Goldings | Pellet | 5 | 7.5 | 60 | .250 | 28.1 |
| 37.5 | 1.5 | East Kent Goldings | Pellet | 5 | 7.5 | 15 | .124 | 14.0 |
| 25.0 | 1 | East Kent Goldings | Pellet | 5 | 5 | 5 | .050 | 3.7 |
| 45.8 |
Other
Irish Moss 2 teas @15 minMash at 155 degrees x 60 minutes
Style Comparison
| Low | Recipe | High | |
| OG: | 1.035 | 1.0402 | 1.050 |
| FG: | 1.007 | 1.010 | 1.011 |
| IBU: | 30 | 45.8 | 50 |
| SRM: | 25 | 35+ | |
| ABV: | 3.2 | 4.10 | 5.5 |
Inspiration from: TomH's Steel City Stout at TastyBrew
This is what the calcs tell me about our full grain calculations:
Total mash water: 3.7 gal
1st runoff vol: 2.8 gal
1st runoff grav: 1.072
Sparge water required: 2.8 gal
2nd runoff vol: 2.8 gal
2nd runoff grav: 1.018
Strike water is 162.7F 15 qts (3.75 gal)
Sparge is 170F for the 2.8 gal
This is what the calcs tell me about our full grain calculations:
Total mash water: 3.7 gal
1st runoff vol: 2.8 gal
1st runoff grav: 1.072
Sparge water required: 2.8 gal
2nd runoff vol: 2.8 gal
2nd runoff grav: 1.018
Strike water is 162.7F 15 qts (3.75 gal)
Sparge is 170F for the 2.8 gal
I already know that this recipe is going to come out very light for style. I didn't want to muck around too much though, because I am not familiar with all the malts yet, and I am still experimenting.
ReplyDeleteEventually maybe we'll add Chocolate in order to decrease bitterness and increase color.
Actually judging from the sound of things, we might just completely replace the roasted with chocolate eventually.
DeleteSounds like we are pushing the max for roasted in the grain bill. The rule of thumb is you don't go over 20%.
I have ordered ingredients for the batch after we make this one. Basically the same thing but I bought a lb of chocolate we can play with.
Also, this is only our second all grain. Seems like the calculations above assume an almost 100% efficiency at brew day. This is probably not feasible, and we'll see how the OG turns on on this.
We started making a yeast starter on Tues. We shot for 2L, and 4 oz of wheat DME. I didn't gravity this but the rule of thumb for that in the future is 1.020 - 1.040. I've been manually stiring it by hand. My homemade stir plates weren't done in time. I blew off like 200 mils on accident and I think we are down to 1.8 L starter now, but should be fine.
ReplyDeleteI'll cold crash it today when I get home, and pour off the top tomorrow getting ready for the brew day tomorrow.
my favorite part about this blog is that it looks like youre talking to yourself, which is about par. my least favorite part is all these AWFUL PICTURES of me. boo! hiss!
ReplyDelete