One thing I definitely notice at these kind of events, club meetings, etc, is that we homebrewers can all sometimes come across as insufferable know-it-all jerks! I guess that's always the risk when you're really passionate about something, but I'll take this opportunity to apologize to anyone whom I've rubbed the wrong way.
Of course I realize stout is a UK style. And I intended this recipe as a complex, mainly English or Irish-styled Foreign Extra Stout (BJCP 13D), but I only got a disappointing mash efficiency of 73% (OG 1064 instead of the desired 1072). Since it contains American base malt, as well as distinctly American flavours from Victory and Crystal Malts, Chinook and Ahtanum hops, I'll pretend I was aiming for American Stout (BJCP 13E) all along. I figure my poor efficiency was a result of rushed mashing and rushed sparging, and an outdoor parking lot isn't exactly a controlled environment to begin with, but oh well, 6.6% ABV is still pretty big. I'm extremely happy with the aromas and hydrometer tastes so far. If you were to brew this recipe, expect an even bigger beer. In any case, it's bubbling away in the cellar as we speak (with English yeast of course!) I can't wait to "get amongst it."
I forgot to bring my camera, but there were several photographers taking pictures for Facebook pages, etc. So if I end-up finding any pictures, I'll repost them here later.
SEYMOUR AMERICAN STOUT
all-grain recipe
5.5 US Gallons = 4.6 Imperial Gallons = 20.8 Litres
GRAINBILL:
59.7% = 7.95 lb = 3.6 kg, Two-Row Pale Malt (US)
7% = .93 lb = 422 g, Steel-Cut Oats (US)
7% = .93 lb = 422 g, Briess Victory Malt (US)
7% = .93 lb = 422 g, Muntons Black Barley (English)
5.7% = .76 lb = 345 g, Crisp Pale Chocolate Malt 200°L (English)
5% = .67 lb = 304 g, Weyermann Beechwood-Smoked Malt (German)
2.8% = .37 lb = 170 g, Brown Malt (English)
2.8% = .37 lb = 170 g, Toasted Buckwheat (Russian)
1.5% = .2 lb = 89 g, Aciduated Malt (German)
1.5% = .2 lb = 89 g, Crystal 80L Malt (US)
Total weight: 13.3 lbs/6 kg (+ .5 lb/227 g Rice Hulls, non-fermentable, simply used to prevent stuck mash)
I struck the grainbed which was ≈ 60°F/15.6°C with 4.4 US gal/3.7 Imperial Gal/16.7L water ≈ 165°F/73.9°C to reach single-step mash temp. Stirred-in a sprinkle of Calcium carbonate. I mashed at 151°F/66°C for 70 minutes, confirmed conversion was complete with an iodine test. I vorlaufed and sparged for about 45 min to collect 6.5 US Gal/5.4 Imperial Gal/24.6L pre-boil. I added a sprinkle of gypsum (Burtonization?), it took another 15 min to come to a boil, then boiled for 60 minutes. I then chilled, drained to a fermentor bucket, used a Ditch-style drill-powered paint-stirrer to aerate, then pitched my yeast blend. It was visibly fermenting several hours later.
HOPS:
1 oz = 28.3 g, Chinook, First Wort addition
3 oz = 85 g, Hallertau, 30 min
1 oz = 28.3 g, Strisselspalt, 10 min
.5 oz = 14.2g, Ahtanum, at flame-out, steep until chilled
YEAST:
an English ale blend, my work-in-progress
STATS (assuming 73% mash efficiency and 84% yeast attenuation):
OG: 1064
FG: 1010
ABV: 7.1%
IBU: 70
COLOUR: 48°SRM/95°EBC, opaque black, reddish at the edges, with tan foam.
