Summer Stout 6/16/24
American Stout

 

Type: All Grain

 Date: 6/16/2024

Batch Size: 6.00 gal

 Brewer: Jomebrew
Boil Size: 7.01 gal Asst Brewer:
Boil Time: 60 min Equipment: #1 Jomebrew Brewzilla 35L
Taste Rating(out of 50): 30.0 Brewhouse Efficiency: 63.00
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 42.6 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 8.1 IBU
2 Pkgs Safale American (DCL/Fermentis #US-05) Yeast-Ale
0.25 tsp Clearzyme (CellarScience) (Primary 7.0 days) Misc

 

Beer Profile

Est Original Gravity: 1.048 SG

 Measured Original Gravity: 1.048 SG
Est Final Gravity: 1.011 SG Measured Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.83 % Actual Alcohol by Vol: 4.78 %
Bitterness: 39.5 IBU Calories: 210 cal/pint
Est Color: 32.7 SRM Color:
Color
 

Mash Profile
Mash Name: #1 Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 13.00 lb
Sparge Water: 4.35 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 16.90 qt of water at 164.3 F 153.0 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
6/16/24
Milled unmilled grains from kit
Mashed in with whirpool running and stirred
Guessed with 6G strike water at 163F
Lowered tio 153F
Once mash at 153. Set elemebt power to 85

Heated 8 G to 163. Xferred 3.75 to cooler.

2:50 PM FORGOT MALT PIPE. MAsh directly to kettle. Sigh
Mashed in with 17qt at 163. Mash at 153
3:20 added roasted barley to mash
4:00 Transfered 2.5G to kettle as sparge. Stirred a lot
Transfered wort to cooler and removed mash from kettle. cleaned kettle
4:30 Transfered back to kettle
6.5G on kettle preboil volume. No gravity test
5:20 boil started. Had element on 90. needed to eb 100. Lower after boil starts
Added foam control
Added 1.5oz Northern Brewer
6:10 Whirlfloc
6:19 1 oz Kent Golding
6:20 element power off
Natural cool in garage with fan blowing over top
10 PM xfered to carboy at 100F.
6G in carboy. at least .5 gallons too much but maybe the beer will be OK
Moved to fermentation fridge at 65F
12 Brix

6/17/24
3:30 AM 77F
7 AM 65F. Pitched 2 packages yeast
5:00 Krausen starting
7:00 PM More krausen. Added Clearzyme

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