Recipe: Dark Owl Sweet Stout
Brewer:
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.068 SG
Estimated Color: 33.6 SRM
Estimated IBU: 19.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 87.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 59.6 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.5 %
12.0 oz Roasted Barley (300.0 SRM) Grain 3 6.4 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 4 4.3 %
1 lbs 8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 5 12.8 %
1 lbs Brown Sugar, Light (8.0 SRM) Sugar 6 8.5 %
0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 19.6 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 8 -
I started this on 12/22 and the OG was 1.064, I took a reading today (1/13) and it was 1.038. I've had it in the wine fridge at 64° for the past 3 weeks. Fermentation got off to a great start, was vigorous and lasted 3-4 days.
I plan on taking it out of the wine fridge so it can warm up to room temp, which is about 76° in my house. Will that help the yeast start back up or do I need to pitch a new starter?
Brewer:
Asst Brewer:
Style: Sweet Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 6.52 gal
Post Boil Volume: 5.98 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.068 SG
Estimated Color: 33.6 SRM
Estimated IBU: 19.6 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 87.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
7 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 59.6 %
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 8.5 %
12.0 oz Roasted Barley (300.0 SRM) Grain 3 6.4 %
8.0 oz Chocolate Malt (450.0 SRM) Grain 4 4.3 %
1 lbs 8.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 5 12.8 %
1 lbs Brown Sugar, Light (8.0 SRM) Sugar 6 8.5 %
0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 7 19.6 IBUs
1.0 pkg British Ale (White Labs #WLP005) [35.49 Yeast 8 -
I started this on 12/22 and the OG was 1.064, I took a reading today (1/13) and it was 1.038. I've had it in the wine fridge at 64° for the past 3 weeks. Fermentation got off to a great start, was vigorous and lasted 3-4 days.
I plan on taking it out of the wine fridge so it can warm up to room temp, which is about 76° in my house. Will that help the yeast start back up or do I need to pitch a new starter?