a couple of changes due to what I could get/have
bit cold out so most of work inside, main boil will be outside.
looking to keep for paddy`s day
no brew porn yet, hopefully the next one I will have a camera available
4 Shades of Stout
Dry Stout
Type: All Grain
Date: 1/2/2009
Batch Size: 5.02 gal
Brewer: Paul
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
450.00 gm Barley, Flaked (1.7 SRM) Adjunct 11.50 %
2721.55 gm Pale Malt (2 Row) UK (3.0 SRM) Grain 69.56 %
235.00 gm Chocolate Malt (350.0 SRM) Grain 6.03 %
225.00 gm Biscuit Malt (23.0 SRM) Grain 5.75 %
140.00 gm Black (Patent) Malt (500.0 SRM) Grain 3.58 %
140.00 gm Roasted Barley (300.0 SRM) Grain 3.58 %
1.25 oz Cascade [7.20 %] (60 min) Hops 32.9 IBU
1 Pkgs Nottingham (Danstar #-) Yeast-Ale
Beer Profile
Est Original Gravity: 1.041 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.06 % Actual Alcohol by Vol: 0.65 %
Bitterness: 32.9 IBU Calories: 43 cal/pint
Est Color: 33.1 SRM Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 3912.42 gm
Sparge Water: 5.59 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
Single Infusion, Medium Body, Batch Sparge Step Time Name Description Step Temp
60 min Mash In Add 2.70 gal of water at 165.9 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.0
Pressure/Weight: 3.1 oz Carbonation Used: -
Keg/Bottling Temperature: 70.0 F Age for: 56.0 days
Storage Temperature: 55.0 F
Notes
bottle
Cheers
Paul
