BrewBlog: Gout Stout
General Information
Method: All Grain

Used yeast cake from previous "Random Brown"

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: Safale
Manufacturer: Fermentis
Product ID: US-05
Type: Ale
Flocculation: Medium
Attenuation: 75-79%
Alcohol Tolerance: Medium
Temperature Range: 59–75°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


Preheat the tun with 5.6 gallons of water, 157F for 66F 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; 3 gallons boiled and returned to get to 170F.  Sparge with an additional 3 gallons of water at 170F.  Wait 10 minutes between stirring and drawing to prevent a stuck sparge.

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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Awards & Competitions
Entry Name: Gout Stout
Competition: Upper Mississippi Mashout
Date: Jan 25, 2013
Style: Imperial Stout
Place: Entry Only
Dustin's BrewBlogs
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Gout Stout (2017) Dec 28, 2017
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California Common Dec 9, 2017
Danuber May 23, 2017
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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
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary