BrewBlog: Gout Stout (2013)
Specifics
General Information
Method: All Grain
Comments

-Used yeast cake from previous

-Clearly, too much yeast.  Fermentation was apparent at 3 hours, krausen formed at 4.  Blowout at 8 hours.  All told, approximately 1 gallon was lost overnight on the first night. 

-Bottled with 2.1 ounces sucrose.  Resulted in 13x22oz and 7x12oz.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
15.00 pounds 69% of grist
0.50 pounds 2.3% of grist
0.25 pounds 1.1% of grist
0.75 pounds 3.4% of grist
1.00 pounds 4.6% of grist
4.00 pounds 18.4% of grist
0.25 pounds 1.1% of grist
21.75 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

Two mashes were conducted semi-sequentially.  The primary mash consisted of 12 pounds of the base malt.  The seconadary mash consisted of 4 pounds base malt and 4 pounds of flaked oats.  

The secondary mash started first.  All grains added to a stock pot along with 2 gallons of water at room temperature.  That mash was raised to 155F over the course of 30 minutes, with the timer starting 15 minutes before the main mash.

The primary mash consisted of the balance of grains infused with water at 172F for a final temperature of 154F.  Infusion volume was 3.5 gallons.  The secondary mash was added at the 15 minute mark of the primary mash.

Mash out was performed by recovering 3 gallons of mash liquor, boiling it with an additional 1/2 gallons, and returning it.  After draining the tun, sparge with 3.5 more gallons of water.

 

Details:

Secondary mash temperature every 5 minutes: 69, 72, 105, 111, 130, 147, 155

First runnings, 27.5B; second runnings, 16B; start of boil at 19.8B

 

Special Procedures

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

Fermentation
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
print logprint default Output to Beer XML
Dustin's BrewBlogs
All Club BrewBlogs
Altbier Aug 6, 2018
Oktoberfest Aug 6, 2018
California Common Aug 6, 2018
Gout Stout (2017) Dec 28, 2017
Verboden Vrucht Dec 24, 2017
Dead Ringer Dec 22, 2017
Dubbel Dec 16, 2017
Lesser Cru Dec 15, 2017
<< <  More  [1] 2 3 4 5 > >>
Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
OtisBottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
AltbierPrimary
California CommonPrimary
DubbelPrimary
Gout Stout (2017)Primary
OktoberfestPrimary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary