Stout

Stout

Usually I brew trying to keep final beer in BJCP standards. I do this because I like to keep some beers for competition but sometimes when I make style which I brewed already many times and I would like to do something only for my family, me and friends I change something to fit it to our preferences. One of these styles is stout. We prefer something with more body than standard Irish stout but lighter than foreign extra stout. Also, we like stronger roasted flavour in final beer. This is one of these beers.

RECIPE DETAILS

Batch size: 25L (6.5 gal)
Mash water: 18.5L filtered water + 0.5tsp Calcium Chloride + 0.5tsp Baking Soda
Sparge water: 16L RO filtered water
Pre-boil gravity: 1.045 (11.2 BLG)
Boil time: 60 min
OG: 1.051 (12.6 BLG)
FG: 1.015 (3.8 BLG)
IBU*=37.3 EBC*=84 SRM=42.6 ABV=4.7%
BH Efficienty*=79% Est Mash Eff*=79.3%
* – EST by Beer Smith2

FERMENTABLES:

AmtName%
4 kgPilsen Malt (Best Maltz)76.9%
0.40 kgFlaked Barley7.7%
0.20 kgBlack Patent Malt3.8%
0.20 kgCarafa II3.8%
0.20 kgChocolate Wheat3.8%
0.20 kgRoasted Barley3.8%

HOPS:

TimeNameAmountAlphaUseForm
60 minNorthdown30g8.8%BoilPellet
15 minEKG20g5.8%BoilPellet
5 minFirst Gold25g9%BoilPellet

Yeast:

Fermentis Safale S-04

Mash:

TempNameTime
67°C (152°F)Mash Step60 min
76°C (168°F)Mash Out15 min

BREW DAY– 23.09.2019

Fermentation 17°C (62°F) – 20°C (68°F) on last day.

07.10.2019 Racking to bottling bucked.

FG: 1.015
ABV: 4.7%

11.10.2019

Stout has been bottled with addition of 2.8g glucose per bottle 0.5L (20ml solution water with glucose per bottle). Desired volumes of CO2=2.3 vol.

18.11.2019

This time I was lucky to brew excellent beer which give me more than I was expecting. Very smooth and medium body work very well with bitterness. Nice earthy and herbal hop aroma. High roasted grain and coffee aroma with a hint of black chocolate.
In the future I will try to built Foreign Extra Stout recipe keeping an eye on this recipe.

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