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4 shades of stout
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

mashed 75mins at 153F
batch sparged
SG into boiler 1.048 (WOW) for 7 gallons (shouldve taken more, had no sparge water left)
started boil
Cheers
Paul

Looks like this brew is on its way to be a sucess, nice one!

boil is finished, and I couldnt find my hose adapter for the plate chiller, the weather is cold enough to leave outside so I took the idea that the aussies have, slowly transferred my wort into a sanitised cube, removed as much air out as possible and sealed, this is now sitting outside, hopefully by tonight it will be ready to transfer into the FV and pitch the yeast
SG=1.051 after temp correction
So far I`m happy, smells great, nice and black
Cheers
Paul

Didnt have time last night so moved the cube to the brewing closet (steady 68F)
Eventually got to it this afternoon, prepped my FV and transfered from the cube, smelled great, looked good
pitched 1 pack nottingham at 70F, moved back to closet
I might have to look more into this no-chill method during the winter months so I dont have to spend much time outside let alone play with the frozen hose
Cheers
Paul

This recipe seems to be getting a hammering lately

Congrats to Craphaus who I originally borrowed it off, it's a belter.