need stout input

I wasnt planning on making a stout next BUT since that GD random name generator gave me such a great name I dont think Ihave a choice . . .

input please


Btchin' Curious Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
13-C Stout, Oatmeal Stout
Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 13.00
Anticipated OG: 1.057 Plato: 14.04
Anticipated SRM: 42.2
Anticipated IBU: 34.4
Brewhouse Efficiency: 75 %
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: 1.048 SG 12.02 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
53.8 7.00 lbs. Pale Malt(2-row) America 73.35 2
15.4 2.00 lbs. Crystal 150L Great Britain 67.12 150
7.7 1.00 lbs. Cara-Pils Dextrine Malt 67.12 2
7.7 1.00 lbs. Flaked Barley America 65.04 2
7.7 1.00 lbs. Flaked Oats America 67.12 2
3.8 0.50 lbs. Chocolate Malt America 58.81 350
3.8 0.50 lbs. Roasted Barley America 56.73 450
Potential represented as Yield, Coarse Grind As Is.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Fuggle Whole 5.00 34.4 60 min.

Yeast
-----
WLP028 (since this stout is curious)

One thing I'd pay particular attention too is the water there....not the greatest for a stout.

Have you done an AG stout there yet?

not yet, I was planning on researching the water needed and making adjustments

MKE H2O
96- Ca
47- Mg
7- Na
26- SO4
16- Cl
107- HCO3

Dublin H2O
118 - Ca
4 - Mg
12 - Na
54 - SO4
19 - Cl
319 - HCO3

I'm in Madison and my water is pretty similar:
Ca=61
Mg=47
Na= 3
SO4=9
Cl= low (less than 10)
HCO3=344

With lower numbers it's easier for your mash to control the pH. If I'm brewing something lighter I boil water first to precipitate CaCO3, then I add some gypsum, partly for taste (1/4t per gallon). If you add too much gypsum you end up with sulfate water (and diarrhea beer).

Matt

Pumbaa said:

not yet, I was planning on researching the water needed and making adjustments

MKE H2O
107- HCO3

Dublin H2O
319 - HCO3

Click to expand...

YIKES.

One of the things that struck me as odd about Charlie's book was his stout recipe.

It called for 8 teaspoons of Gypsum. I thought it was a typo.

I followed the recipe and it turned out great. I guess that stout requires a real hard water?

yeah, ya need the hard water to balance out the acidity of the roasted grains

How do you find out what your water has in it like in those examples? Is there a test kit or do you get the info from the city water people. If you ask them, what exactly do you ask for, a chemical composition breakdown or what?

Thanks.

paranode said:

How do you find out what your water has in it like in those examples? Is there a test kit or do you get the info from the city water people. If you ask them, what exactly do you ask for, a chemical composition breakdown or what?

Click to expand...

Almost every towm/city with municipal water provides an annual water quality report at no cost to it's residents.

Cool. I moved recently so I'll have to ask them if they can provide that for me.

Sorry for the hijack Pumbaa.

paranode said:

Cool. I moved recently so I'll have to ask them if they can provide that for me.

Sorry for the hijack Pumbaa.

Click to expand...

It will almost certainly be available on their website too.