Sweet Stout 3v Conical v1

Recipe Info
Recipe: sweet_stout_3v_1
Style: Sweet Stout 16A BJCP 2015
Author: 
Date: 09-12-2020

RecipeGuideline MinGuideline Max
OG1.0621.0441.060
FG1.0211.0121.024
Color35.230.040.0
ABV5.54.06.0
IBU26.020.040.0

Brewery Info
Efficiency: 72 %
Attenuation: 67 %

Mash Info
Weight: 20.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.25 G
Volume: 9.85 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.054
Predicted Mash Run-off: 6.45 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
17.000 Lb85.0 %Maris Otter (Crisp)82.03.0
1.500 Lb8.0 %Crystal, Medium (Simpsons)76.055.0
1.500 Lb8.0 %Milk Sugar (Lactose)76.10.0
0.750 Lb4.0 %Roasted Barley (Simpsons)74.0550.0
0.500 Lb3.0 %Chocolate Malt (Simpsons)67.0430.0
0.250 Lb1.0 %Black Malt, Black Patent (Crisp)75.0680.0

Hops

WeightNameAAUTimeUseIBUs
2.0 OzChallenger6.760 minsBoil26.0

Yeast

AmountName
1.000 unitflagship A07

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 Yeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 4.39

CaMgNaClSoBicarbonate
Water7321302430
Mash593213024188
Sparge643213024204
Final854294233271
Target7500000

Water Profile Name: 
Target Profile Name: standard

Mash Water
Total Water Treated: 31.230 G
Percent RO / Distlled: 0 %
Water Used: 8.250 G

Mash Water Adjustments
CC: 6.0g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments
CC: 3g

Notes

Mash at 154 f
Cool to 65f
Pitch below 68 and raise to 68 once ferment started
2 weeks

11/5/20 normal 3V brewday. pitched 400mL thick slurry @ 1:50pm
11/6 @8am rippin’
@10pm up to 68F
11/7 still rippin’
11/8 ~7 sec
11/9 no bubbling
11/10 no bubbling
11/19 diacetyl test cold: clean warm: clean
cold crash
11/21 dropped to collect yeast
racked to keg ~6.5G
11/28 put on draft @ 38F @ 12psi

really excellent beer.

Leave a Reply

Your email address will not be published. Required fields are marked *