 |
American Stout |
3.5 Gal |
6.75% |
54.94 |
1.071 |
1.02 |
39.49°L |
All Grain |
575 |
Beer
1 |
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|
Title: Foreign Extra Stout |
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| Boil Size: 5 Gal |
Boil Time: 66 |
Boil Gravity: 1.05 |
Efficiency: 76 |
Mash Thickness: 1.5 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.5 |
Primary Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 08/27/2016 03:08 AM |
Notes: GOALS:
OG: 1.071
FG: 1.017
SRM: 39
IBU: 45
ABV: 7.1%
PRE-BOIL GRAVITY: 1.060
** YEAST STARTER **
1. Approximately 24 hours prior to Brewing, make 10% DME solution (80gm / 0.8L).
2. Allow solution to Boil for ~5 minutes.
3. Auto-Siphon Solution into Erlenmeyer Flask
4. Apply Ice Bath until Temperature reaches ~68F.
5. Squeeze 1 packet of WLP013 into DME Solution.
6. Cover with Aluminum Foil + Swirl ~ every 1-2 hour until ready to pitch. Try to maintain yeast between 64-70F.
** MASH **
PRE-HEAT MASH - 2 gal of Boiling Water
PRE-HEAT SPARGE - 2 gal of Boiling Water
(conduct Simultaneously)
Water Volume: 3.3 gallons for 1.5 lb/qt ratio.
1. STRIKE WATER: 166F.
2. Add Grains @ 163F.
3. Allow Temperature to fall to 152F prior to closing lid.
4. Check Mash pH ~15 minutes into Mash.
pH: __________
5. Total Mash Time: 60 minutes
6. Begin Sparge!
FINAL MASH TEMP: __________F
FINAL MASH pH: __________
** SPARGE **
1. Heat 4gal of Water to 165F. Add to Sparge Vessel.
2. Allow water to cool to 160F prior to beginning Sparge.
3. Recirculate 4 times prior to collecting wort.
4. Attempt to Sparge over 30 minutes.
5. Measure pH of solution coming from Mash Tun @ end of Sparge.
Sparge pH: __________
** BOIL **
1. Check Pre-Boil Gravity (goal: 1.060) + pH
** NOTE: Make sure to adjust for TEMPERATURE **
PRE-BOIL GRAVITY: __________ @ __________F
Adjusted Gravity: __________
PRE-BOIL pH: __________
2. Boil for 90 minutes
3. Scoop the Poo for ~10 minutes.
4. Add Kent Hops @ 80 minutes.
5. Chill wort to 65F prior to Fermentation.
6. Oxygenate Wort AFTER pitching yeast.
ORIGINAL GRAVITY: ______________
** FERMENTATION **
1. Goal Starting Temp: 67F
2. Hold Fermentation Temperature @ 67F for ~2/3 of Fermentation.
3. When ~1/3 of Fermentation remains, Shut off all Temperature Controls until Fermenter reaches: 70F.
4. Maintain Ranco @ 70F +/- 1F once temp reaches 70F for the remainder of Primary Fermentation.
3-week / 21-day Fermentation
** PRIMING **
"carbonate to approximately 2-2.5 volumes CO2"
1. Auto-Siphon 3gal of Fermented Beer into a bottling Bucket
2. Add 2.5oz of Corn Sugar (goal CO2: 2.25 vols) to bottling Bucket, and gently stir to avoid introducing oxygen (introduce as a WARM solution)
3. Bottle
4, Bottle condition @ 65F until ready to drink |
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