Shakespeare Stout

[Birdman]

Tinkered around with the Jamil Show Clone recipe a little and brewed this on Friday night. My first foray into stouts, and chose an american style as I am a hophead. After nipping home from work at lunchtime to mash, I started again at 5pm on Fri night and was all cleaned up just before 9pm, so weighed out my grainbill and got the water ready for the Saturday morning brew which I'll post in a bit...

No pics though Im afraid

Jims Shakespeare Stout (American Stout)

Original Gravity (OG): 1.056 (°P): 13.8
Colour (SRM): 74.9 (EBC): 147.6
Bitterness (IBU): 86.9 (Average)

72.07% Maris Otter Malt (4kg)
9.01% Chocolate (0.5kg)
9.01% Flaked Oats (0.5kg)
8.38% Dark Crystal (0.465kg)
1.53% Roasted Barley (0.085kg)

30g Amarillo (9.4% Alpha) @ 60 Minutes (First Wort) - Previously used as dry hop
30g Cascade (6.3% Alpha) @ 60 Minutes (First Wort) - Previously used as dry hop
29g Cascade (6.3% Alpha) @ 30 Minutes (Boil)
25g Cascade (6.3% Alpha) @ 10 Minutes (Boil)

0.2 g/L Whirlfloc Tablet @ 10 Minutes (Boil)

Single step Infusion at 68°C for 120 Minutes. Boil for 60 Minutes

Fermented at 20°C with Safale US-05

Notes: Brew Date = 30/07/10

Strike Temp = 75oC
Mash temp = 68oC
Mash vol = 14.2L

Came home from work at lunchtime and mashed. Mash rested from 1.55 to 5pm-ish

Final temp = 66oC

First runnings = 1.083 @ 38oC (1.089). pH = 5-5.5.

Used Dry Hops from Jims summer supper as FWH addition (30g Cascade / 30g Amarillo sitting in Dry Hop for 1 week)

Sparge vol = 16.4L
Sparge Stike Temp = 85oC
Sparge Temp = 75oC
Final Temp = 74oC

Sparge runnings = 1.025 @ 40oC (1.032). pH = 5.5.

Pre-Boil volume = approx 27L
Pre-Boil Gravity = 1.036 @ 58oC (1.047).
OG = 1.056 (bang on once I changed trub loss to 1L, Mash Efficiency to 75% and evaporation to 7%. Will see how this works out for future brews).

Added FO hops at 10 mins by mistake, and only remembered to add protofloc at 10 to go also amongst all the confusion...

Chilled for 1hr and then ran into FV. Pitched 1 x 12g packet of US-05.

Pre-boil wort tasted extremely smooth. Roast barley flavour and chocolate defintely noticeable. Oats appear also (Im guessing anyway) with a slightly sour-yogurty creaminess.
Post-boil wort tasted much the same but with a very bitter hop finish. Im worried that the hops may be overdone. I messed up the aroma addition and added as a boil addition 10 mins before flameout. I also did a 30 min addition that in hindsight I wouldnt have bothered with. I added the 30 mins as I was worried the FWH from Summer Supper Dry Hops might not add as much hop oomph after being in dry hop for the week.

This was seriously bitter in the wort, so I hope it evens out. The theoretical IBU's are almost 90! But obviously I dont know exactly how much the previously used dry hops will add. The recipe calls for 69IBU. Might have to stop reusing dry hops so I know exactly what Im getting, but seems like such a waste to chuck them!

Recipe Generated with BrewMate

[WishboneBrewery]

Sounds good, dark Crystal in a stout works really well

[Birdman]

Update 02/08/10 - Down to 1.017. Still bubbling away a bit with a nice foamy head. Smells very chocolatey. yum.

After a taste... Chocolate. Smokey roast finish. Not as bitter as I expected. Smokiness lingers. Tastes good. Could be great once it evens / mellows out a bit.

[Birdman]

Ran out of beer in the fridge so just hit some older stocks I forgot about and came across this.

Its fantastic. So smooth (the bitterness has mellowed after 10 months) and chocolatey. Gonna have to rebrew this one again sometime soon.

[WishboneBrewery]

Yummy