Abdul Muhamed
Active Member
- Joined
- Oct 20, 2024
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I started my first batch of dark Stout type beer using the recipe:
3.75 lb two row
1/2 pound Munich
10 oz chocolate
0.25lbs flaked oats
3.25 gallons of water (including 1 gallon for BIAB sparge)
1 oz Sterling hops 20 min boil
Final volume about 2.1 gallons
The starting gravity was low at 1.030 so I added some sucrose (table sugar). I totally forgot that after the boil the H2O would boil off and raise the starting gravity. After cool down, I got a whopping 1.090 (corrected for temp.)
Is that crazy high? That's like 12% ABV...Everything I see says shoot for 1.040 but I've seen some articles that say for stout, it can go as high as 1.1 S.G. so any thoughts? Will the yeast (SafAle S 04) survive? specs. says max ABV 11%. for that yeast.
Taste before Fermentation: Top notes are black coffee and burned toast. Caramel then comes in. It is perhaps a 7/10 but its bitterness is a bit high. I like bitter beer, I love Guinness extra stout, which here in America is about the highest bitterness you can get. BUT I think 1oz hops may be a bit much for a 2 gallon batch, the bitterness lingered a bit long. I'd either cut back on the chocolate malt or the hops, or both.
Whatever happens happens now b/c I pitched my yeast (S.O. 4) and put the airlock on...
UPDATE: Robust ferment for 2 days, now nothing. I know that sometimes things slow down, I'm going to give it another couple of days and do a S.G. reading. I'm just concerned b/c my O.G. was so high. I don't want sweet brew.
3.75 lb two row
1/2 pound Munich
10 oz chocolate
0.25lbs flaked oats
3.25 gallons of water (including 1 gallon for BIAB sparge)
1 oz Sterling hops 20 min boil
Final volume about 2.1 gallons
The starting gravity was low at 1.030 so I added some sucrose (table sugar). I totally forgot that after the boil the H2O would boil off and raise the starting gravity. After cool down, I got a whopping 1.090 (corrected for temp.)
Is that crazy high? That's like 12% ABV...Everything I see says shoot for 1.040 but I've seen some articles that say for stout, it can go as high as 1.1 S.G. so any thoughts? Will the yeast (SafAle S 04) survive? specs. says max ABV 11%. for that yeast.
Taste before Fermentation: Top notes are black coffee and burned toast. Caramel then comes in. It is perhaps a 7/10 but its bitterness is a bit high. I like bitter beer, I love Guinness extra stout, which here in America is about the highest bitterness you can get. BUT I think 1oz hops may be a bit much for a 2 gallon batch, the bitterness lingered a bit long. I'd either cut back on the chocolate malt or the hops, or both.
Whatever happens happens now b/c I pitched my yeast (S.O. 4) and put the airlock on...
UPDATE: Robust ferment for 2 days, now nothing. I know that sometimes things slow down, I'm going to give it another couple of days and do a S.G. reading. I'm just concerned b/c my O.G. was so high. I don't want sweet brew.