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Old 12-19-2011, 05:36 PM   #1
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Default I've never brewed a stout

As the title says I've never brewed a stout before .... I'm looking to do cat 13E American stout for an upcoming in house brew club competition. What does everyone think am i on the right track ?

What's all this A stout
American Stout
Type: All Grain Date: 12/19/2011
Batch Size (fermenter): 5.50 gal Brewer: Aaron Schecter
Boil Size: 7.24 gal Asst Brewer:
Boil Time: 60 min Equipment: Aaron's MLT
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 80.8 %
1 lbs Roasted Barley (300.0 SRM) Grain 3 7.7 %
1 lbs Chocolate Malt (450.0 SRM) Grain 2 7.7 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 4 3.8 %
2.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 5 34.8 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 6 6.1 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 7 1.6 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 8 -
4.40 oz Oak Chips (Secondary 7.0 days) Flavor 9 -

Beer Profile

Est Original Gravity: 1.060 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.9 % Actual Alcohol by Vol: 4.7 %
Bitterness: 42.5 IBUs Calories: 151.6 kcal/12oz
Est Color: 43.2 SRM
Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 13 lbs
Sparge Water: 3.11 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 17.25 qt of water at 167.5 F 156.0 F 45 min
Mash Out Add 6.50 qt of water at 204.2 F 168.0 F 10 min

Sparge Step: Fly sparge with 3.11 gal water at 168.0 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: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith



Thanks for the input

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Old 12-19-2011, 05:48 PM   #2
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The oaking may throw it out of style.

Also, I'd check the amounts of chocolate... I think the percentage may be getting a bit high in this one.

I use 7.75% roasted barley and 3.0% chocolate in my last stout and I thought it was very in-line for the style.

Mashing at 156F may leave it a bit much of the sweet side. I'd go for 154F myself.

M_C

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Old 12-19-2011, 05:53 PM   #3
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I think you're a little high on the roasted malts. You may get some unwanted astringency. 10% roasted malt is a good rule of thumb for porters & stouts.

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Old 12-19-2011, 05:56 PM   #4
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I think you're a little high on the roasted malts. You may get some unwanted astringency. 10% roasted malt is a good rule of thumb for porters & stouts.

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ust the roasted barley or do you mean the RB, chocolate , and crystal 80 should not exceed 10% ?
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Old 12-19-2011, 05:58 PM   #5
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Just the roasted barley & chocolate. You can leave the caramel malt as is.

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Old 12-19-2011, 05:59 PM   #6
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Looks like beer

But looking at these numbers leaves me wondering where all the beer went?

Quote:
Batch Size (fermenter): 5.50 gal Brewer: Aaron Schecter
Boil Size: 7.24 gal Asst Brewer:
Boil Time: 60 min Equipment: Aaron's MLT
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 78.5 %
According to that, you're losing 5 quarts of beer from end of boil to glass. Seems way high to me.

fwiw, I do 10-11% ABV imperial stouts with a lot less shrinkage than that. My boil-off is just under 4 quarts per hour and I tune my recipes to end up with 5.5 gallons hitting primary and end up with a glass of beer more than what it takes to totally fill a corny keg (so a bit more than 5.25 gallons in the keg) and that's with leaving most of the cold break in the kettle, and crash cooling the fermenter before kegging...

Cheers!
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Old 12-19-2011, 06:05 PM   #7
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Quote:
Originally Posted by day_trippr View Post
Looks like beer

But looking at these numbers leaves me wondering where all the beer went?



According to that, you're losing 5 quarts of beer from end of boil to glass. Seems way high to me.

fwiw, I do 10-11% ABV imperial stouts with a lot less shrinkage than that. My boil-off is just under 4 quarts per hour and I tune my recipes to end up with 5.5 gallons hitting primary and end up with a glass of beer more than what it takes to totally fill a corny keg (so a bit more than 5.25 gallons in the keg) and that's with leaving most of the cold break in the kettle, and crash cooling the fermenter before kegging...

Cheers!
I know on paper it seems high but I do boil off 1 gallon an hour then with hot and cold breaks it accounts for another appx .5 gal then trub loss in fermenter leaves me with 5 clean gallons kegged. Though i will re analyize this as my last batch didn't turn out exactly that way.
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Old 12-19-2011, 06:06 PM   #8
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Revised for all's review

What's all this A stout
American Stout
Type: All Grain Date: 12/19/2011
Batch Size (fermenter): 5.50 gal Brewer: Aaron Schecter
Boil Size: 7.24 gal Asst Brewer:
Boil Time: 60 min Equipment: Aaron's MLT
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients


Ingredients
Amt Name Type # %/IBU
10 lbs 5.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 86.0 %
11.3 oz Roasted Barley (300.0 SRM) Grain 2 5.9 %
7.6 oz Chocolate Malt (450.0 SRM) Grain 4 3.9 %
8.0 oz Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 4.2 %
2.00 oz Willamette [5.50 %] - Boil 60.0 min Hop 5 35.9 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 30.0 min Hop 6 6.3 IBUs
0.50 oz Goldings, East Kent [5.00 %] - Boil 5.0 min Hop 7 1.6 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 8 -

Beer Profile

Est Original Gravity: 1.056 SG Measured Original Gravity: 1.058 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 5.5 % Actual Alcohol by Vol: 6.3 %
Bitterness: 43.8 IBUs Calories: 192.7 kcal/12oz
Est Color: 30.4 SRM
Mash Profile

Mash Name: Single Infusion, Full Body Total Grain Weight: 12 lbs 0.2 oz
Sparge Water: 3.43 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 16.01 qt of water at 167.5 F 156.0 F 45 min
Mash Out Add 6.00 qt of water at 204.4 F 168.0 F 10 min

Sparge Step: Fly sparge with 3.43 gal water at 168.0 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: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F
Notes


Created with BeerSmith

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Old 12-19-2011, 06:25 PM   #9
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Quote:
Originally Posted by Aschecte View Post
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 78.5 %
Something still seems odd with this. Do you have 1.25 gallon trub loss???

Perhaps pre-boil at 6.25 and bottle volume at 5, but I dont know about losing 1.25 gallons after boil.
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Old 12-19-2011, 06:55 PM   #10
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beersmith has it in there as .5 for chiller and trub loss then an additional .5 for fermentor loss which i believe is for trub as well that settles.

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