BrewBlog: Gout Stout (2016)
General Information
Method: All Grain

Based on the 2014 recipe, but with more oats and a higher proportion of chocolate malt.


2016-12-30: Brewed.  Sparge was continuous and performed over an hour.  An extra half gallon of runnings were collected and added to the main boil once there was room.  Pitched with 4oz of slurry from the Dead Ringer.  Carboy at 62F.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
15.00 pounds 68.2% of grist
0.50 pounds 2.3% of grist
0.50 pounds 2.3% of grist
0.50 pounds 2.3% of grist
0.75 pounds 3.4% of grist
4.00 pounds 18.2% of grist
0.75 pounds 3.4% of grist
22.00 pounds 100% of grist
1/2 tsp. Yeast Nutrient @ 10 minutes  
1 Whirlfloc @ 10 minutes  
Total Boil Time: 120 minutes
Name: American Ale II
Manufacturer: Wyeast
Product ID: 1272
Type: Ale
Flocculation: High
Attenuation: 74%
Temperature Range: 60–72°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

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%

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

Prepared by GWMAP


Split Mash:

1) 4lbs 2-row, 4 lbs oats.  Start by adding 2 gallons of room temperature water.  Over the course of 30 minutes, raise the temperature to 155F.  Large stove coil at 2.5.

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

Combine the mashes after the oats have reached temperature and rest for an additional hour.

Mash Out:

Mashout by draining the tun of 2 gallons of sweet wort, boiling it with an additional 6 quarts, and returning it to the tun.  Rest for 20 minutes at 168F.  Vorlauf and continue the draw with an additional 4 gallons of water at 168F.  The whole sparge process will take about an hour with the value open halfway.

Tasting Reviews
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Dustin's BrewBlogs
All Club BrewBlogs
NB Oktoberfest Jul 28, 2016
Pils May 15, 2016
Grand Cru Feb 21, 2016
Gout Stout (2015) Dec 28, 2015
California Common Dec 22, 2015
Rye Pale Ale Dec 21, 2015
NB Dead Ringer Nov 8, 2015
Big Otis Jul 12, 2015
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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
NB Dead RingerPrimary
Belgian Pale AleSecondary