MoreBeer! B3 Stout 3/26/2023
American Stout

 

Type: All Grain

 Date: 3/26/2023

Batch Size: 5.25 gal

 Brewer: Jomebrew
Boil Size: 6.53 gal Asst Brewer:
Boil Time: 60 min Equipment: #1 Jomebrew Brewzilla 35L
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 72.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.54 %
2.50 lb Munich Malt (9.0 SRM) Grain 19.23 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 7.69 %
1.00 lb Black (Patent) Malt (500.0 SRM) Grain 7.69 %
0.50 lb Cara-Pils/Dextrine (1.5 SRM) Grain 3.85 %
1.50 oz Northern Brewer [8.60 %] (60 min) Hops 44.2 IBU
1.00 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 oz Goldings, East Kent [5.00 %] (60 min) (Aroma Hop-Steep) Hops 8.4 IBU
1 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
0.25 tsp Clearzyme (CellarScience) (Primary 7.0 days) Misc

 

Beer Profile

Est Original Gravity: 1.063 SG

 Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 6.34 % Actual Alcohol by Vol: 5.87 %
Bitterness: 41.2 IBU Calories: 269 cal/pint
Est Color: 35.9 SRM Color:
Color
 

Mash Profile
Mash Name: #1 Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 13.00 lb
Sparge Water: 2.09 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

#1 Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 24.00 qt of water at 162.1 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.3
Pressure/Weight: 7.3 PSI Carbonation Used: Keg
Keg/Bottling Temperature: 34.0 F Age for: 30.0 days
Storage Temperature: 65.0 F  
 

Notes
Milled unmilled grains from kit
Mashed in with whirpool running and stirred
Guessed with 6G strike water at 154F
Lowered tio 153F
Once mash at 153, changes element power to 65%. WOks good to no be turning off andf on a lot. maintained temp well.

1:30 Strike water at 154F, mashed in as above
2:30 Lifted grain to drain, first then second level
2:40 added 2.6G sparge at 180f
Element back on hot, temo set to 220F
3:20 boil started - About 40 minutes after sparge
4:15 added whirlfloc and immersion chiller
4:20 added immersion chiller to kettle
added 1 oz EKG
Turned off element
4:31 140F
4:38 103f
4:43 89f
4:48 78.5F
4:53 72f
5:00 65.3F
5:04 Xfer to carboy
5:10 pitched yeast and clarity ferm
Moved to fridge with heater weap. thermostat set to 65f
5:27 Kettle cleaned, scrubbing done. Did a PBW soak, clean water rinsge and sanitizer run

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