ShortSnoutBrewing
Kwanesum Chinook Illahee
Bellow is what I've come up with in an attempt to replicate Hopworks Urban Brewery's Survival Stout. SWMBO loves it and has asked me to make something similar. Please take a gander and let me know your thoughts. This is the first I've every used these adjuncts and doing an infusion mash.
Brew Type: All Grain Date: 9/20/2008
Style: American Stout
Batch Size: 5.00 gal
Boil Volume: 6.82 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Ingredients Amount Item Type % or IBU
0.31 lb Amaranth (3.0 SRM) Adjunct 3.10 %
0.31 lb Kamut (3.0 SRM) Adjunct 3.10 %
0.31 lb Quinoa (3.0 SRM) Adjunct 3.10 %
0.31 lb Spelt (3.0 SRM) Adjunct 3.10 %
6.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 60.06 %
0.75 lb Roasted Barley (300.0 SRM) Grain 7.51 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.01 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.01 %
0.50 lb Oats, Malted (1.0 SRM) Grain 5.01 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 5.01 %
1.00 oz Bullion [7.40 %] (60 min) Hops 26.7 IBU
0.50 oz Bullion [7.40 %] (45 min) Hops 12.3 IBU
1.00 oz Hairbender Espresso (Secondary) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
5.50 gal Milwaukie, OR Water
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.051 SG (1.050-1.075 SG)
Estimated Final Gravity: 1.013 SG (1.010-1.022 SG)
Estimated Color: 31.1 SRM (30.0-45.0 SRM) Color [Color]
Bitterness: 39.0 IBU (35.0-75.0 IBU) Alpha Acid Units: 11.1 AAU
Estimated Alcohol by Volume: 4.89 % (5.00-7.00 %) Actual Alcohol by Volume: 4.95 %
Actual Calories: 227 cal/pint
Mash Profile Name: Infusion Mash with Precooked Adjuncts Mash Tun Weight: 9.00 lb
Mash Grain Weight: 9.99 lb Mash PH: 5.2 PH
Grain Temperature: 72.0 F Sparge Temperature: 180.0 F
Sparge Water: 2.08 gal Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Protein Rest Add 7.99 qt of water at 113.1 F 104.0 F 30 min
Protein Rest Add 3.00 qt of water at 184.4 F 122.0 F 45 min
Saccharification Add 6.99 qt of water at 204.7 F 150.0 F 60 min
Mash Out Add 8.99 qt of water at 210.1 F 168.0 F 10 min
Mash Notes
Long protein rests help to break down starches in precooked adjuncts in preparation for saccharification step.
Brew Type: All Grain Date: 9/20/2008
Style: American Stout
Batch Size: 5.00 gal
Boil Volume: 6.82 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Ingredients Amount Item Type % or IBU
0.31 lb Amaranth (3.0 SRM) Adjunct 3.10 %
0.31 lb Kamut (3.0 SRM) Adjunct 3.10 %
0.31 lb Quinoa (3.0 SRM) Adjunct 3.10 %
0.31 lb Spelt (3.0 SRM) Adjunct 3.10 %
6.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 60.06 %
0.75 lb Roasted Barley (300.0 SRM) Grain 7.51 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.01 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.01 %
0.50 lb Oats, Malted (1.0 SRM) Grain 5.01 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 5.01 %
1.00 oz Bullion [7.40 %] (60 min) Hops 26.7 IBU
0.50 oz Bullion [7.40 %] (45 min) Hops 12.3 IBU
1.00 oz Hairbender Espresso (Secondary) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
5.50 gal Milwaukie, OR Water
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale
Beer Profile Estimated Original Gravity: 1.051 SG (1.050-1.075 SG)
Estimated Final Gravity: 1.013 SG (1.010-1.022 SG)
Estimated Color: 31.1 SRM (30.0-45.0 SRM) Color [Color]
Bitterness: 39.0 IBU (35.0-75.0 IBU) Alpha Acid Units: 11.1 AAU
Estimated Alcohol by Volume: 4.89 % (5.00-7.00 %) Actual Alcohol by Volume: 4.95 %
Actual Calories: 227 cal/pint
Mash Profile Name: Infusion Mash with Precooked Adjuncts Mash Tun Weight: 9.00 lb
Mash Grain Weight: 9.99 lb Mash PH: 5.2 PH
Grain Temperature: 72.0 F Sparge Temperature: 180.0 F
Sparge Water: 2.08 gal Adjust Temp for Equipment: TRUE
Name Description Step Temp Step Time
Protein Rest Add 7.99 qt of water at 113.1 F 104.0 F 30 min
Protein Rest Add 3.00 qt of water at 184.4 F 122.0 F 45 min
Saccharification Add 6.99 qt of water at 204.7 F 150.0 F 60 min
Mash Out Add 8.99 qt of water at 210.1 F 168.0 F 10 min
Mash Notes
Long protein rests help to break down starches in precooked adjuncts in preparation for saccharification step.