BrewBlog: Gout Stout
General Information
Method: All Grain

Nothing special about this batch, but it took off like a shot.  No blow off, but down to near terminal gravity in 3 days without climbing above 68F (indicated).

Sat in the primary longer than it should have.  Then, straight to keg for carbonation and conditioning.

Mashing slightly lower to drive down the final gravity might be a worthwhile experiment, but it is probably as good as it needs to be.

Another experiment would be to increase the roast barley and decrease the chocolate to try to lighten the head coloring.

Scale Recipe
Enter desired final yield (volume):
Malts and Grains
15.00 pounds 68.2% of grist
0.50 pounds 2.3% of grist
0.75 pounds 3.4% of grist
1.00 pounds 4.5% of grist
0.75 pounds 3.4% of grist
4.00 pounds 18.2% of grist
22.00 pounds 100% of grist
Total Boil Time: 60 minutes
Name: Nottingham Yeast
Manufacturer: Lallemand
Type: Ale
Flocculation: Very High
Attenuation: 75%
Temperature Range: 62–72°F
Amount: 60 gr
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.


Preheat the tun with 5.6 gallons of water, 171F for 60F grains.  Add in the 18lbs of base malt.  Once incorporated, add in the cooked oats (see Special Procedures).  Ensure the mash is at 154F and conduct the rest for 60 minutes.  With a very thin draw, do a decoction mash-out; 2.5 gallons boiled and returned.  Sparge with an additional 2.3 gallons of water at 170F.

Special Procedures

-Cook the oats as with 1.25 qt/lb boiling water.  Stir and let sit for 5 minutes.  Add to the mash after the rest of the grains

-Very slow sparge - be prepared for a long draw.

Primary: 45 days @ 66° F
Secondary: 0 days @ 64° F
Age: 60 days @ 64° F
Tasting Reviews
1 Review Submit a Review Refresh Page
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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Dustin's BrewBlogs
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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
California CommonPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary