EricCSU
Well-Known Member
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)
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)