I designed my own recipe for a stout. The grain bill and brew steps are as follows :
Duke's American Stout
10# 6 row malt
1# 120*L caramel malt
1# flaked barley
1/2# chocolate malt
1/2# black patent malt
1/2# roasted barley
calcium chloride in mash water
Burton water salts in sparge water
4.5 gal mash-in water @ 135*
mash temp 126* - protein rest 30 minutes
raised mash to 155* - 2 hour mash
mash-out to 168*
fly sparge with treated water
regulated runoff at 1 qt. per minute, and recirculated wort until clear.
I collected way too much wort. It took 2 hours to boil down to 5 gal level.
1oz. No. Brewer hops @ 120 minutes
1oz. Williamette hops @ 30 minutes
1oz, Williamette hops @ 5 minutes
Wyeast 1056 Am. Ale yeast propagation pack
OG 1.063
3 weeks in primary
4 weeks in secondary (as of yesterday 03-03-08)
Current gravity is ~1.018, which has come down about .004 since transferring to secondary (4 weeks)
The brew looks, and tastes pretty good. A bit hop heavy, in the bitterness end, but I hope it will mellow a little as it bottle conditions.
My question is, is this a low enough final gravity to bottle ??
I moved the secondary from a 55* - 60* room, to a 70* room and wrapped a blanket around it, for a week to help finish it off. I even agitated it a bit too.
I think I will bottle this one tomorrow. I guess I just need to be reassured it will be OK. Kind of strange, but I think I convinced myself that it will be OK.
Thanks guys.
Duke's American Stout
10# 6 row malt
1# 120*L caramel malt
1# flaked barley
1/2# chocolate malt
1/2# black patent malt
1/2# roasted barley
calcium chloride in mash water
Burton water salts in sparge water
4.5 gal mash-in water @ 135*
mash temp 126* - protein rest 30 minutes
raised mash to 155* - 2 hour mash
mash-out to 168*
fly sparge with treated water
regulated runoff at 1 qt. per minute, and recirculated wort until clear.
I collected way too much wort. It took 2 hours to boil down to 5 gal level.
1oz. No. Brewer hops @ 120 minutes
1oz. Williamette hops @ 30 minutes
1oz, Williamette hops @ 5 minutes
Wyeast 1056 Am. Ale yeast propagation pack
OG 1.063
3 weeks in primary
4 weeks in secondary (as of yesterday 03-03-08)
Current gravity is ~1.018, which has come down about .004 since transferring to secondary (4 weeks)
The brew looks, and tastes pretty good. A bit hop heavy, in the bitterness end, but I hope it will mellow a little as it bottle conditions.
My question is, is this a low enough final gravity to bottle ??
I moved the secondary from a 55* - 60* room, to a 70* room and wrapped a blanket around it, for a week to help finish it off. I even agitated it a bit too.
I think I will bottle this one tomorrow. I guess I just need to be reassured it will be OK. Kind of strange, but I think I convinced myself that it will be OK.
Thanks guys.