BrewBlog: Gout Stout (2015)
Specifics
General Information
Method: All Grain
Comments

Records lost in the Great Data Loss Event of 2016

21 pounds total in the mash.  A secondary mash was conducted with 3 pounds of oats and 4 pounds of Rahr 2-row.  It was brought together cool and raised to 120F (?) for a beta glucanase rest, then to 155F and added to the main mash.  The main mash consisted of 11 pounds of Pearl Fawcett and the specialty grains. 

Fermentation started very quickly at 66F (less than an hour).  The bottling bucket was set up to drip water onto the outside of the primary to keep it cool.  Temperature quickly fell to 54-56F for the duration of primary fermentation.  After the krausen started to recede, the fermenter was moved to the normal room and the temperature increased to 65F.

Transferred to secondary on 1/11/2016.

Transferred to keg for conditioning on 11-22-16.

Bottled from keg on 2016-12-12 using counter-pressure filler.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
15.00 pounds 83.3% of grist
0.00 pounds  
0.00 pounds  
0.00 pounds  
0.00 pounds  
3.00 pounds 16.7% of grist
0.00 pounds  
0.00 pounds  
18.00 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
Reference
Yeast
Name: Nottingham
Manufacturer: Danstar
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 57–70°F
Amount: 2000 ml
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.  Raise to perform a beta glucanase rest (30 min), then raise to 155F for 30 minutes.

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.

Fermentation
Primary: 10 days @ 56° F
Tasting Reviews
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Dustin's BrewBlogs
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Danuber May 23, 2017
Otis May 14, 2017
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Gout Stout (2016) Dec 30, 2016
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NB Dead Ringer Nov 12, 2016
Hefeweizen Nov 12, 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
DanuberPrimary
Gout Stout (2016)Primary
NB Dead RingerPrimary
OtisPrimary
Belgian Pale AleSecondary