BrewBlog: Growing Up Bitter
Specifics
General Information
Method: All Grain

Small beer to build up the yeast cake for the Gout Stout.

Comments

9/29/13: Pitched with one packet of Nottingham at 9p.

9/30/13: A bubble every 10 seconds at 6a.  Indicated 70F.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
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: 12 gr
Procedure

Mash in with 2 gallons at 168F to hit a mash temperature of 155F.  Mash for 1 hour.  Mash out with 2.75 gallons at 180F.  Recirculate and drain.  Add 2.75 gallons at 170F.  Recirculate and drain.

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
All Club BrewBlogs
Gout Stout (2017) Dec 28, 2017
Verboden Vrucht Dec 24, 2017
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Lesser Cru Dec 15, 2017
Belgian Pale Ale Dec 9, 2017
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
OtisBottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
DubbelPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary