My Guinness-like dry stout
#1
Posted 03 May 2009 - 09:17 AM
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 10.00
Anticipated OG: 1.055 Plato: 13.50
Anticipated SRM: 34.7
Anticipated IBU: 27.9
Brewhouse Efficiency: 91 %
Wort Boil Time: 75 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.0 7.00 lbs. Pale Malt(2-row) Great Britain 1.033 4
17.5 1.75 lbs. Flaked Barley America 1.035 2
10.0 1.00 lbs. Roasted Barley America 1.031 510
2.5 0.25 lbs. Sauer(acid) Malt 1.030 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.25 oz. Hallertauer Pellet 3.90 3.8 75 min.
0.30 oz. Magnum Pellet 13.10 15.2 75 min.
0.60 oz. Goldings - E.K. Whole 4.20 8.9 75 min.
Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.25 Tsp Super Moss Fining 10 Min.(boil)
Yeast
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White Labs WLP004 Irish Stout
Mash Schedule
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Mash Type: Multi Step
Grain Lbs: 10.00
Water Qts: 11.00 - Before Additional Infusions
Water Gal: 2.75 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.10 - Before Additional Infusions
Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 122 Time: 30
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 0 Time: 0
Sparge Temp : 170 Time: 60
Total Mash Volume Gal: 3.55 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
#2
Posted 03 May 2009 - 09:51 AM
#3
Posted 03 May 2009 - 10:01 AM
Yea, it's that one. I was posting cause strangebrewer asked for it for his friend. I think the protein rest was troubleshooting a head problem that I've mostly narrowed down to a bad gas mix. I'll probably get rid the protein rest next time.Is this the one I had at T'giving? I thought it was pretty good...in fact I brought a growler of it home.3 oz. of acid malt always seemed about right to me. I'd also 86 the protein rest and mash at 149-150. What else do you need to know?
#4
Posted 03 May 2009 - 10:15 AM
Anyone else think that 1.033 seems awfully low for potential yield on British 2-row?I am thinking this may be the reason your efficiency was "high"Looks like a nice stout, may do it soon.Efficiency was higher than normal too, the grain amounts are good for ~75%. 70.0 7.00 lbs. Pale Malt(2-row) Great Britain 1.033 4
#5
Posted 04 May 2009 - 07:10 AM
Yea, it's 'spill a pint on your carpet good' if I don't say so myself.Is this the one I had at T'giving? I thought it was pretty good...in fact I brought a growler of it home.3 oz. of acid malt always seemed about right to me. I'd also 86 the protein rest and mash at 149-150. What else do you need to know?
#6
Posted 04 May 2009 - 07:20 AM
Yeah, 1.033 does seem low. 1.036 - 1.038 would be more typical I think.Anyone else think that 1.033 seems awfully low for potential yield on British 2-row?I am thinking this may be the reason your efficiency was "high"Looks like a nice stout, may do it soon.
#7
Posted 04 May 2009 - 07:51 AM
Yea, it's 'spill a pint on your carpet good' if I don't say so myself.
I may have used the default promash value, but I usually adjust it to what the brew store says on their containers or website. The MO I have now from Thomas Fawcett is 1.038.This brew session was the 2nd with my barley crusher. The first time I milled at the default gap. For this one I closed it to something crazy like .034 and got a stuck sparge. It may not be 91%, but it was higher than usual. I've made this recipe 4 times and usually aim for 5.x% abv and this one was above 6, maybe near 7. I'd have to look at my records at home to verify that though.Yeah, 1.033 does seem low. 1.036 - 1.038 would be more typical I think.
#8
Posted 04 May 2009 - 10:08 AM
Near 7% , mmm, now that's spill on the carpet goodI may have used the default promash value, but I usually adjust it to what the brew store says on their containers or website. The MO I have now from Thomas Fawcett is 1.038.This brew session was the 2nd with my barley crusher. The first time I milled at the default gap. For this one I closed it to something crazy like .034 and got a stuck sparge. It may not be 91%, but it was higher than usual. I've made this recipe 4 times and usually aim for 5.x% abv and this one was above 6, maybe near 7. I'd have to look at my records at home to verify that though.
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