BrewBlog: Collaboration Stout
Specifics
General Information
Method: All Grain
Comments

oot, misread the recipe and added .5 lbs Crystal 120 instead of .25 lbs. Let’s see how much difference that makes!

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
9.00 pounds 72% of grist
1.00 pounds 8% of grist
1.00 pounds 8% of grist
0.50 pounds 4% of grist
0.50 pounds 4% of grist
0.50 pounds 4% of grist
12.50 pounds 100% of grist
Reference
Hops
Boil
Total Boil Time: 600 minutes
Reference
Yeast
Name: English Ale
Manufacturer: White Labs
Product ID: WLP002
Type: Ale
Flocculation: Very High
Attenuation: 66%
Temperature Range: 65–68°F
Amount: 1000 ml
Equipment Profile

Gigapants Brewing

Batch Size: 6 gallons Boil Volume: 10 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: gallons
Efficiency: 73% Mash Tun Weight: pounds
Hop Utilization: 100% Mash Tun Volume: gallons
Loss: gallons Mash Tun Specific Heat:
Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 28.2 Efficiency: 85%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Fermentation
Primary: 14 days @ 68° F
Secondary: 0 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
4 Reviews Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by Brian Cendrowski (Experienced Judge [non-BJCP])
Aroma: 8 / 12 Roasty, malty and sweet, coffee
Appearance: 3 / 3 head brown, tight bubbles. jet black
Flavor: 14 / 20 very roasted, not much bitterness on finish. finishes sweet w/little fruitiness
Mouthfeel: 3 / 5 medium-full body but not creamy. moderate carbonation
Overall Impression: 7 / 10 very roasty, limited malty character. true to style. intense flavor, yet drinkable.
Cumulative Score: 35 / 50 Very Good
Review by Mike Castagno (BJCP National Judge)
Aroma: 9 / 12 Moderate roasted coffee, light chocolate note, biscuity. no hop aroma (okay) no ester
Appearance: 2 / 3 jet black tan head, good head formation, quickly fades though
Flavor: 16 / 20 roasted coffee is @ the forefront medium high bitterness, low earthiness from hops. Balance is bitter (slightly so) light graininess very dry finish
Mouthfeel: 4 / 5 medium full bodied, medium carbonation, light creaminess not astringent
Overall Impression: 8 / 10 A very well brewed beer, no technical flaws at all. A good recipe. My only observation is that it's bigger in malt and body than most dry stouts, but I enjoyed it none-the-less
Cumulative Score: 39 / 50 Excellent
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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Awards & Competitions
Entry Name: Collaboration Stout
Competition: US Open
Date: May 14, 2011
Style: Dry Stout
Place: Entry Only
Entry Name: Collaboration Stout
Competition: Upstate Brewer’s Cup
Date: Jun 3, 2011
Style: Dry Stout
Place: 1st (Gold)
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