BrewBlog: Leiby Saves the Stout
Specifics
General Information
Method: Partial Mash

First oatmeal stout. Using BRY-97 yeast.

Hops supplied by Nick Leiby as a Merry Hopmas gift. Saved the batch as I forgot the damn hops at the store!

Comments

Looks like the 10 day SG measurement is a little high @ 1.018. I guess attenuation for BRY-97 is a bit lower than US-05 despite their very similar specs. Otherwise, 10 day looks like a nice dark stout. No off aromas and no apparent spoiling. Perhaps, my mash temp fluctuated a bit too much... so much for feathering the burner.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Extract
3.30 pounds LME - Amber 33.5% of grist
3.30 pounds LME - Dark 33.5% of grist
6.60 pounds Total Extract Weight 67% of grist
Reference
Malts and Grains
Reference
Hops
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: American West Coast Ale Yeast
Manufacturer: Danstar
Product ID: BRY-97
Type: Ale
Flocculation: High
Attenuation: 71-80%
Alcohol Tolerance: Medium
Temperature Range: 63–75°F
Amount: 12 gr
Water Profile

Brookline, MA

Calicum: 3.7 ppm
Bicarbonate: 10 ppm
Sulfate: 5.4 ppm
Chloride: 17.5 ppm
Sodium: 28.5 ppm
Magnesium: 0.8 ppm
PH: 7.9%
Notes:

From Massachusetts Water Resource Authority - Nov. 2012

Procedure

Brought 1 gallon of water to 170F. Added all grains, final temp 162F (a little high). Allowed to cool to 158-161F, and maintained by feathering the pot over the stove for 1 hr. Some fluctuation due to non-constant monitoring. Strained out solids through a large, s.s. colander. Sparged with 170F water (2 qts). Brought infusion to a rolling boil (212F), cooled to manageable temp (say 150F) and moved pot to refrigerator overnight. Following day, mixed infusion with an additional 1.5 gal of water. Began heating. Added LME. Brought to rolling boil and hopped. Boiled for 45 minutes, then hopped again and added Irish moss (a pinch ~3/4 tsp). Separately, dded yeast nutrient (1/2 tsp) + cooled wart to start yeast. Added a 3 qt block of ice to the wort to begin cooling, and placed pot in sink full of cold water. Brought temp down to ~85F. Poured wort over a large colander to remove large solids. Added cold, well aerated water to bring to 5 gallons. Final T=78F. Pitched in started BRY-75 culture. Fermentation at RT (T = 72F).

Fermentation
Primary: 14 days @ 68° F
Tasting Reviews
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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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