BrewBlog: Collaboration Patent Stout
Specifics
General Information
Method: All Grain
Comments
A few hiccups with this batch. Stirplate broke so I had to do the starter without, shaking it periodically. After vorlauf for the second runnings, the wort ran clear for a minute then started spewing grain into the kettle. Way too much to sift out. I ended up pouring the whole boil kettle back into the tun to filter the grain out. Rinsed the remaining grain from thekettle with sparge water and added that to the tun, then ran it all back to the kettle.
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
9.00 pounds
Pale Malt, Maris Otter
71.3% of grist
1.13 pounds
Oats, Flaked
8.9% of grist
0.50 pounds
Pale Chocolate Malt
4% of grist
0.50 pounds
Roasted Barley
4% of grist
0.50 pounds
Special B Malt
4% of grist
0.50 pounds
Special Roast
4% of grist
0.25 pounds
Black (Patent) Malt
2% of grist
0.25 pounds
Caramel/Crystal Malt -120L
2% of grist
12.63 pounds 100% of grist
Reference
Hops
2.00 ounces
Fuggles
4.5000000% Pellet @ 60 minutes
Type: Aroma
Use: Boil
9 AAUs
2.00 ounces Total Hop Weight 9 AAUs
Reference
Yeast
DCL/Fermentis SafAle English Ale — Dry — 0
Mash
Mash Type: Infusion
Mash PH: 5.400
Efficiency: 70.0000000%
Grain Temp. 72° F
Tun Temp. 72° F
Sparge Amt. 4.1 gallons
Sparge Temp. 168° F
Equip. Adj.? TRUE
Step Description Temp. Time
Step Infusion 152° F 60.0000000 min.
Fermentation
Primary: 14 days @ 68° F
Secondary: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Tasting Reviews
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