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Old 05-15-2010, 04:57 PM   #1
EricCSU
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Default Can you Brew It recipe for Rogue Shakespeare Stout

This was deemed not cloned.

All recipes are (unless otherwise specified: 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results for discussion.

The italicized text is from Nathan Smith's site.
V13-E Stout, American Stout

Min OG: 1.050 Max OG: 1.075
Min IBU: 35 Max IBU: 75
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.69
Anticipated OG: 1.059 Plato: 14.41
Anticipated SRM: 47.7
Anticipated IBU: 60.4
Brewhouse Efficiency: 67 %
Wort Boil Time: 90 Minutes


Pre-Boil Amounts
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.45 Gal
Pre-Boil Gravity: 1.045 SG 11.30 Plato


Formulas Used
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
68.2 8.50 lbs. Pale Malt(2-row) America 1.036 2
10.2 1.30 lbs. Chocolate Malt America 1.029 350
10.2 1.30 lbs. Crystal 120L America 1.033 120
9.9 1.25 lbs. Flaked Oats America 1.033 2
1.5 0.19 lbs. Roasted Barley America 1.028 450

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
2.00 oz. Cascade Pellet 6.40 60.4 60 min
1.00 oz. Cascade Pellet 6.40 0.0 0 min


Yeast
Wyeast 1764 Pac Man


Water Profile
Profile:
Profile known for:
Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm
pH: 0.00


Mash Schedule
Mash Type: Single Step
Grain Lbs: 12.69
Water Qts: 5.67 Before Additional Infusions
Water Gal: 1.42 Before Additional Infusions
Qts Water Per Lbs Grain: 0.45 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 148 45 Min
Mash-out Rest: 170 15 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 2.43 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.




Notes
Brewed 10/25/2009. Mash temp 148F, OG 1.058

2L 1.035 Stir plate starter w/ 2 Activator packs of Wyeast 1764 Pac Man
created about 24 hours before pitching.

---------------------

Metric Conversions:

American 2-row Pale: 8.5LB/3.85Kg
Chocolate Malt: 1.30LB/.59Kg
Crystal 120L: 1.30LB/.59Kg
Flaked Oats: 1.25LB/.56Kg
Roasted Barley: .19LB/.08Kg/2.88oz.

60 minute hop addition: 2.57oz./72.86g Cascade pellets @ 5.75%AA
0 minute hop addition: 1.25oz/35.43g Cascade pellets @ 5.75%AA

Extract conversion:
Pale LME: 6.50Lb/2.95Kg
Chocolate Malt: 1LB/.45Kg
Crystal 120L: 1LB/.45Kg
Flaked Oats: .90LB/14.40oz/.40Kg
Roasted Barley: .22Lb/3.52Oz/99.79g

----------------

From John directly to JP via email:

Shakespeare Stout
66.2% 2 row
10.5% C120 Great Western
10.5% Baird chocolate
9.7% Regular Rolled Oats
2.9% Baird Roasted Barley
Hops are all cascade, IBU's 69 O.G. 1.060
Whirlpool hops are half the amount of the boiling hops, you can hop twice in the boil or just once at the start.


-----

http://www.rogue.com/beers/shakespeare-stout.php

Here's what I get out of the Brewing Network interview with John Maier:
67% American 2-row
11% Chocolate malt
11% Crystal 120L (Great Western)
9.5% Flaked Oats
1.5% Roasted Barley

OG 1.061 FG: 1.015 - Approximately 6%ABV
69IBU - 100% Cascade
90 minute boil

148F single infusion mash, 45 min, 15 min. recirculation, 15min @ 170F

69IBU Cascade (T45) @ 60 minutes
(use 1/3 the amount you used in bittering for 0 minute) = Cascade (T90) @ whirlpool/flame-out. Using 1/3 would have been .85oz instead of 1.25oz.)

Fermentation: Wyeast 1764 (Pac Man) 60F
Whirlfloc @ 30min.
Servomyces

water: 38ppm hardness.
Concord water approximately 100ppm "hardness" : http://www.ccwater.com/files/AWQR08.pdf
----

1.7L 1.035OG stir plate starter pitched w/ 2 Wyeast packs for an approximate cell count of 420 billion.

Fermentation: Wyeast 1764 (Pac Man) 60F

Target F 1.015, approximately 6% ABV


Nathan underscored the importance of adjusting water hardness. It was suggested that decreasing the roasted barley to 1.5 percent could be beneficial.

If making an extract version, Jamil said that it was ok to put the flaked oats in the steep. Tasty said that a little carapils or wheat to the mash would help overcome the decreased extraction of oats in steeping.

JP recommends using the prescribed amount of whirlfloc (JP used several times more than needed. One tablet is good for up to 12 gallons)
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Old 09-06-2010, 11:42 PM   #2
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I brewed this 3 weeks ago, but since Pacman is not available I used 001. I finished at 1020... I did accidentally mash a little higher than anticipated... that's what happens when drinking and brewing with a buddy... I'm a little disappointed, hoped to get down a little further. hydro sample tasted good, but I'll give it 2 weeks in the keg before tasting again. I also pulled off 3 one gallon samples and put 3 cut up jalapenos in one, 2.2 oz of lactose in another, and a pound of mashed fresh cherries in the the other. Hopefully the cherry one takes off again and ferments some of that cherry juice. I'll leave them until next weekend and bottle them up. I did freeze and use campden tablets for the cherries and jalapenos to kill the nasties. I'll let you guys know how it comes out.

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Old 11-05-2010, 09:43 PM   #3
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Quote:
Originally Posted by JSomps6 View Post
I brewed this 3 weeks ago, but since Pacman is not available I used 001. I finished at 1020... I did accidentally mash a little higher than anticipated... that's what happens when drinking and brewing with a buddy... I'm a little disappointed, hoped to get down a little further. hydro sample tasted good, but I'll give it 2 weeks in the keg before tasting again. I also pulled off 3 one gallon samples and put 3 cut up jalapenos in one, 2.2 oz of lactose in another, and a pound of mashed fresh cherries in the the other. Hopefully the cherry one takes off again and ferments some of that cherry juice. I'll leave them until next weekend and bottle them up. I did freeze and use campden tablets for the cherries and jalapenos to kill the nasties. I'll let you guys know how it comes out.
That is a pretty interesting combo for additions. Please keep us updated.

Eric
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Old 11-05-2010, 10:12 PM   #4
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I brewed the non cloned version and it was awesome!!

Thanks for posting these recipes!

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Old 11-10-2010, 02:13 PM   #5
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The base beer is awesome. I have yet to do the side by side with original, but have a bottle and will be doing that soon.

As for the experimental batches They have been bottled for plenty long to carbonate, but I keep forgetting to put them in the fridge. I'll try to remember to do that and post how they came out.

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Old 01-25-2011, 02:46 PM   #6
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I have been looking for a stout to brew as my next beer and this looks like the one. I would be interested to hear how the experimental batches worked out.

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Old 01-25-2011, 02:55 PM   #7
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Jalepeno - different pepper taste than the normal pepper beer... Might try using a different types of peppers combined instead of just using jalapeno.

Lactose - Not sure I added enough to get the sweetness I was after.

Cherry - A lot of the flavor fermented out per usual. It added a bit of tartness, but I think if you're after a cherry stout, you should use a different base beer.

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Old 01-25-2011, 04:15 PM   #8
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Thanks for the quick followup. I think I will stick with the base stout this time but I like the idea of cherry stout.

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Old 01-25-2011, 05:05 PM   #9
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No problem. Good luck! Mine did not taste nearly as hoppy as the commercial example. Also - I recommend some rice hulls or putting the oats on top of the mash... I had some draining issues with my SS braid...

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Old 04-08-2011, 05:02 PM   #10
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I brewed this with Wyeast 1056 and no water treatment (used bottled water). The result is very delicious, but not anywhere near the real deal. Granted, I am very new to this, but I did hit all parameters within a few degrees. After in the bottle for 3 weeks, I did a side by side tasting. The rogue is much richer in flavor and has a much more velvety mouthfeel. The aroma is also much more intense with notes of dark chocolate. The head is much more dense and lasting than my clone, but the carbonation does not tingle in the mouthfeel (as it does slightly with my clone).

Having made that comparison, I can forget it! I am VERY happy with the results of this brew. The differences are probably more a result of my process, yeast, and water than the recipe itself, but the resulting beer is very tasty nevertheless!

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