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Old 05-13-2008, 03:59 PM   #1
Evan!
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Default 'Cheeky Bastard' English Stout

Recipe Type: All Grain
Yeast: Danstar Nottingham
Yeast Starter: Rehydrated
Batch Size (Gallons): 5.5
Original Gravity: 1.052
Final Gravity: 1.016
IBU: 34.7
Boiling Time (Minutes): 60
Color: 36.4
Primary Fermentation (# of Days & Temp): 7 days @ 65f
Secondary Fermentation (# of Days & Temp): 14 days @ 65f

This is my first normal dry stout. Yeah, it took 65-odd batches to get to a normal dry stout, and tasting this, I can't believe I waited this long. Holy hell, this is one of the best! I never thought it'd be this hard to strike a balance with stout, but it certainly is. I'm loving having a low-alcohol stout that's all roasty and has that new-rubber thing that I always smell during a dark mash but rarely follows through. It's that balance point...

Code:
Cheeky Bastard English Stout

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-A  Stout, Dry Stout

Min OG:  1.036   Max OG:  1.050
Min IBU:    30   Max IBU:    45
Min Clr:    25   Max Clr:    48  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):        9.25
Anticipated OG:          1.047    Plato:             11.64
Anticipated SRM:          36.4
Anticipated IBU:          34.7
Brewhouse Efficiency:       78 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    6.47    Gal
Pre-Boil Gravity:      1.040    SG          9.95  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: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 64.9     6.00 lbs. Maris Otter Pale Malt         Great Britain  1.038      3
 10.8     1.00 lbs. Crystal 10L                   America        1.035     10
  8.1     0.75 lbs. Roasted Barley                America        1.028    500
  5.4     0.50 lbs. Chocolate Malt                America        1.029    350
 10.8     1.00 lbs. Flaked Barley                 America        1.032      2

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.75 oz.    Galena                            Whole   13.00  34.7  60 min.


Extras

  Amount      Name                           Type      Time
--------------------------------------------------------------------------
  2.00 Tsp    Irish Moss                     Fining    15 Min.(boil) 


Yeast
-----

Danstar  Nottingham


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:    9.25
Water Qts:   11.56 - Before Additional Infusions
Water Gal:    2.89 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     133  Time:  20
Saccharification Rest Temp : 154  Time:  70
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 3.63 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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