Recipe Info
Recipe: sweet_stout_3v_1
Style: Sweet Stout 16A BJCP 2015
Author:
Date: 09-12-2020
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.062 | 1.044 | 1.060 |
| FG | 1.021 | 1.012 | 1.024 |
| Color | 35.2 | 30.0 | 40.0 |
| ABV | 5.5 | 4.0 | 6.0 |
| IBU | 26.0 | 20.0 | 40.0 |
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 Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 17.000 Lb | 85.0 % | Maris Otter (Crisp) | 82.0 | 3.0 |
| 1.500 Lb | 8.0 % | Crystal, Medium (Simpsons) | 76.0 | 55.0 |
| 1.500 Lb | 8.0 % | Milk Sugar (Lactose) | 76.1 | 0.0 |
| 0.750 Lb | 4.0 % | Roasted Barley (Simpsons) | 74.0 | 550.0 |
| 0.500 Lb | 3.0 % | Chocolate Malt (Simpsons) | 67.0 | 430.0 |
| 0.250 Lb | 1.0 % | Black Malt, Black Patent (Crisp) | 75.0 | 680.0 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 2.0 Oz | Challenger | 6.7 | 60 mins | Boil | 26.0 |
Yeast
| Amount | Name |
|---|---|
| 1.000 unit | flagship A07 |
Misc
| Amount | Name | Time | Use |
|---|---|---|---|
| 1.000 tablet | Whirlfloc Tablet | 15 mins | Boil |
| 1.000 | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 4.39
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 59 | 3 | 21 | 30 | 24 | 188 |
| Sparge | 64 | 3 | 21 | 30 | 24 | 204 |
| Final | 85 | 4 | 29 | 42 | 33 | 271 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
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.