BrewBlog: Gout Stout (2014)
Specifics
General Information
Method: All Grain

The base malt was split into 11 lbs Fawcett Pearl and 4 lbs Rahr 2-row.  Yeast from the Pale Ale, batch 113.  Allow the wort to cool sufficiently before pitching.

12-21-14: The Pale Ale was transferred to secondary.  The empty carboy was inverted and the yeast allowed to drain.  Whatever yeast stuck to the sides was left in the primary when the wort was added (9p).  Indicated wort temperature was 68F, room at 65F.

12-22-14: Blowout at 5a (8 hours after pitching).  Broken airlock.  The foam coming out of the carboy is reading 21B, so there's that.

12-30-14: Transferred to secondary with a reading of 13B

2-6-15: Bottled with 4oz sucrose.  Total yield 19x22oz, 6x12oz.

6-7-15: One bottle exploded.  It looks like a faulty bottle and the breakage occurred at the cap.  No evidence of contamination.  Smells very good.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
15.00 pounds 71.4% of grist
0.50 pounds 2.4% of grist
0.25 pounds 1.2% of grist
0.50 pounds 2.4% of grist
1.00 pounds 4.8% of grist
3.00 pounds 14.3% of grist
0.75 pounds 3.6% of grist
21.00 pounds 100% of grist
Non-Fermentables
1/2 tsp. Yeast Nutrient @ 10 minutes  
1 Whirlfloc @ 10 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%
Notes:

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

Split Mash:

1) 4lbs 2-row, 3 lbs oats.  Start by adding 2 gallons of room temperature water.  Over the course of 30 minutes, raise the temperature to 155F.

2) The remaining grains are mashed with 3.5 gallons of water at 172F, ,to hit a mash temperature of 155F.

Mash Out:

Mashout by draining the tun of 3 gallons of sweet wort, boiling it with an additional 2 quarts, and returning it to the tun.  Drain the tun again to capture the first runnings.  Add 3.5 gallons of water to the tun and drain to recover the second runnings.

Tasting Reviews
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Dustin's BrewBlogs
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Gout Stout (2016) Dec 30, 2016
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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
Grand CruBottled
HefeweizenOn Tap
NB Dead RingerOn Tap
California CommonPrimary
Gout Stout (2016)Primary
Belgian Pale AleSecondary