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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! |
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. |
Enter desired final yield (volume): |
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 |
0.50 pounds | 5.1% of grist | |
0.75 pounds | 7.6% of grist | |
1.00 pounds | 10.2% of grist | |
1.00 pounds | 10.2% of grist | |
3.25 pounds | Total Grain Weight | 33% of grist |
1.50 ounces |
9.5% Pellets @ 60 minutes Type: Bittering Use: Boil |
14.3 AAUs |
0.50 ounces |
11% Pellets @ 15 minutes Type: Bittering Use: Boil |
5.5 AAUs |
2.00 ounces | Total Hop Weight | 19.8 AAUs |
Total Boil Time: | 60 minutes |
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 |
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 |
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). |
Primary: | 14 days @ 68° F |
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 |
Aroma: | / 12 | |
Appearance: | / 3 | |
Flavor: | / 20 | |
Mouthfeel: | / 5 | |
Overall Impression: | / 10 | |
Cumulative Score: | 0 / 50 | Problematic |