Gigapants Brewing BrewBlog > BrewBlogs > Collaboration Patent Stout [Dry Stout]

BrewBlog: Collaboration Patent Stout

Specifics

Style:

Category:	Stout
Number:	13A

A very dark, roasty, bitter, creamy ale.

Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout.

Brewer:

Stephen Gilbert

Brew Date:

September 17, 2013

Yield:

6 gallons

Color (SRM/EBC):

29.7/58.5

Bitterness (Calc):

25.3 IBU

BU/GU:

0.45

Calories:

180 (12 ounces)

ABV:

6.8%

ABW:

5.3%

OG:	1.056
OG (Plato):	13.81° P
FG:	1.005
FG (Plato):	1.28° P
Real Extract:	3.55° P
App. Atten.:	90.7%
Real Atten.:	74.3%

General Information

Method:	All Grain

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.

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

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

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	6 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	7.8 gallons	6 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	12.6 pounds
Grain Absorbtion:	2.7 gallons
Total Water Needed:	11.4 gallons	7.8 gallons (runoff) + 2.7 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	4.2 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	7.2 gallons	11.4 gallons (total water) – 4.2 gallons (mash water)

)

100% of grist

Hops

2.00 ounces	Fuggles 4.5000000% Pellet @ 60 minutes Type: Aroma Use: Boil	9 AAUs
2.00 ounces	Total Hop Weight	9 AAUs

Yeast

DCL/Fermentis SafAle English Ale — Dry — 0

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

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