Recipe Info
Recipe: american_stout_3v_1
Style: American Stout 20B BJCP 2015
Author:
Date: 09-14-2020
| Recipe | Guideline Min | Guideline Max | |
|---|---|---|---|
| OG | 1.070 | 1.050 | 1.075 |
| FG | 1.015 | 1.010 | 1.022 |
| Color | 45.7 | 30.0 | 40.0 |
| ABV | 7.1 | 5.0 | 7.0 |
| IBU | 61.0 | 35.0 | 75.0 |
Brewery Info
Efficiency: 72 %
Attenuation: 78 %
Mash Info
Weight: 24.75 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.73 G
Volume: 11.72 G
Temp: 152.0 F
Boil Info
Kettle Gravity: 1.060
Predicted Mash Run-off: 7.51 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 |
|---|---|---|---|---|
| 21.000 Lb | 85.0 % | Maris Otter (Crisp) | 82.0 | 3.0 |
| 1.250 Lb | 5.0 % | Chocolate Malt (Simpsons) | 67.0 | 430.0 |
| 1.250 Lb | 5.0 % | Crystal, Medium (Simpsons) | 76.0 | 55.0 |
| 1.250 Lb | 5.0 % | Roasted Barley (Simpsons) | 74.0 | 550.0 |
Hops
| Weight | Name | AAU | Time | Use | IBUs |
|---|---|---|---|---|---|
| 2.0 Oz | Magnum | 12.0 | 60 mins | Boil | 44.0 |
| 2.0 Oz | Columbus/Tomahawk/Zeus (CTZ) | 15.5 | 20 mins | Aroma | 17.0 |
Yeast
| Amount | Name |
|---|---|
| 1.000 unit | California Ale White Labs WLP001 |
Misc
| Amount | Name | Time | Use |
|---|---|---|---|
| 1.000 tablet | Whirlfloc Tablet | 15 mins | Boil |
| 1.000 tsp | Yeast Nutrient (Wyeast) | 10 mins | Boil |
Water
Predicted Mash Ph: 5.46
| Ca | Mg | Na | Cl | So | Bicarbonate | |
|---|---|---|---|---|---|---|
| Water | 7 | 3 | 21 | 30 | 24 | 30 |
| Mash | 50 | 3 | 21 | 106 | 24 | 30 |
| Sparge | 79 | 3 | 21 | 157 | 24 | 30 |
| Final | 86 | 4 | 31 | 178 | 35 | 44 |
| Target | 75 | 0 | 0 | 0 | 0 | 0 |
Water Profile Name:
Target Profile Name: standard
Mash Water
Total Water Treated: 37.854 G
Percent RO / Distlled: 0 %
Water Used: 10.000 G
Mash Water Adjustments
Calcium Chloride: 6.0 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 4.000 G
Percent RO / Distlled: 0 %
Water Used: 4.000 G
Sparge Water Adjustments
Calcium Chloride: 4.0 g
Notes
Cool to 66
Pitch and raise to 68 over 1 day
Hold for 2 weeks
12-3-20 Normal 3V Brewday
Pitched ~300mL thick slurry @ 1:20pm
9pm slow bubbling – raised to 68F
12-4 strong bubbling
12-5 slowed a little but still going strong
12-6 slowed a bit more but still steady
12-7 ~3 sec
12-8 ~6 sec
12-9 ~14 sec
12-11 no bubbling
12-18 FG 1.022
D-Test Cold: clean. Warm: clean 🙂
crash to 35F
nice beer. solid bitterness. nice hop character.
12-21 racked to keg