Ol' Stouty
Foreign Extra Stout
Type: All Grain
Date: 1/1/2013
Batch Size (fermenter): 2.50 gal
Brewhouse Efficiency: 75.00 %
Ingredients Amt Name Type # %/IBU
4 lbs Malting Company of Ireland Stout Malt (1.8 SRM) Grain 1 66.6 %
1 lbs 4.0 oz Barley, Flaked (1.7 SRM) Grain 2 20.8 %
8.0 oz Roasted Barley (500.0 SRM) Grain 3
8.3 % 4.0 oz Franco-Belges Kiln Coffee (125.0 SRM) Grain 4 4.2 %
1.00 oz Palisade [7.50 %] - Boil 60.0 min Hop 5 52.2 IBUs
British Ale II (Wyeast Labs #1335)
Est Original Gravity: 1.064 SG
Measured Original Gravity: 1.072 SG but adjusted to 1.065
Est Final Gravity: 1.018 SG
Measured Final Gravity: 1.030
Estimated Alcohol by Vol: 6.1 %
Actual Alcohol by Vol:5.5%
Bitterness: 52.2 IBUs
Est Color: 36.5 SRM
Mash Steps Name Description Step Temperature Step Time
Saccharification Add 16.20 qt of water at 162.2 F 156.0 F 60 min Sparge Step: Remove grains, and prepare to boil wort Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Notes
1/1/2013: Set out on a trial run of the new BIAB kettle tonight for Ol' Stouty. Everything went off really well. So well in fact that with the recirculating mash and the thinner kettle walls I got a higher mash efficiency and boiled down further resulting in a about ten points to high. I dumped some tap water in to water it down and to get to somewhere around 1.065 or so. Hard to tell because I didn't take a reading afterwards. Oh well.
1/3/2013: Should also make a note that this is the first trial run of my slanted yeast. I mixed up one vial with one cup of starter wort and let that sit on the stir plate for a day. Afterwards I stepped it up to another mason jar of starter wort. Bubbling vigorously so the yeast should be good provided sanitation was good.
1/12/2013: I was in a pinch and needed yeast for an oatmeal stout I brewed today so I racked this early and pitched on top without checking the gravity. Turns out it was at 1.030 so I might have moved a bit soon. Good news is that it tasted fantastic so I'm actually not really worried about it. Still should have been enough time though, wondering if it had something to do with the health of the slanted yeast, the high mash temp or the amount of specialty malts.
Foreign Extra Stout
Type: All Grain
Date: 1/1/2013
Batch Size (fermenter): 2.50 gal
Brewhouse Efficiency: 75.00 %
Ingredients Amt Name Type # %/IBU
4 lbs Malting Company of Ireland Stout Malt (1.8 SRM) Grain 1 66.6 %
1 lbs 4.0 oz Barley, Flaked (1.7 SRM) Grain 2 20.8 %
8.0 oz Roasted Barley (500.0 SRM) Grain 3
8.3 % 4.0 oz Franco-Belges Kiln Coffee (125.0 SRM) Grain 4 4.2 %
1.00 oz Palisade [7.50 %] - Boil 60.0 min Hop 5 52.2 IBUs
British Ale II (Wyeast Labs #1335)
Est Original Gravity: 1.064 SG
Measured Original Gravity: 1.072 SG but adjusted to 1.065
Est Final Gravity: 1.018 SG
Measured Final Gravity: 1.030
Estimated Alcohol by Vol: 6.1 %
Actual Alcohol by Vol:5.5%
Bitterness: 52.2 IBUs
Est Color: 36.5 SRM
Mash Steps Name Description Step Temperature Step Time
Saccharification Add 16.20 qt of water at 162.2 F 156.0 F 60 min Sparge Step: Remove grains, and prepare to boil wort Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Notes
1/1/2013: Set out on a trial run of the new BIAB kettle tonight for Ol' Stouty. Everything went off really well. So well in fact that with the recirculating mash and the thinner kettle walls I got a higher mash efficiency and boiled down further resulting in a about ten points to high. I dumped some tap water in to water it down and to get to somewhere around 1.065 or so. Hard to tell because I didn't take a reading afterwards. Oh well.
1/3/2013: Should also make a note that this is the first trial run of my slanted yeast. I mixed up one vial with one cup of starter wort and let that sit on the stir plate for a day. Afterwards I stepped it up to another mason jar of starter wort. Bubbling vigorously so the yeast should be good provided sanitation was good.
1/12/2013: I was in a pinch and needed yeast for an oatmeal stout I brewed today so I racked this early and pitched on top without checking the gravity. Turns out it was at 1.030 so I might have moved a bit soon. Good news is that it tasted fantastic so I'm actually not really worried about it. Still should have been enough time though, wondering if it had something to do with the health of the slanted yeast, the high mash temp or the amount of specialty malts.