Stoopsitters Brewing BrewBlog
Recipe: Gout Stout
Specifics
General Information
Method: | All Grain |
Enter desired final yield (volume): |
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 |
2.00 ounces |
12% Leaf @ 75 minutes Type: Bittering Use: First Wort |
24 AAUs |
1.00 ounces |
12% Leaf @ 30 minutes Type: Flavor Use: Boil |
12 AAUs |
0.40 ounces |
12% Leaf @ 10 minutes Type: Aroma Use: Aroma |
4.8 AAUs |
3.40 ounces | Total Hop Weight | 40.8 AAUs |
Boil
Total Boil Time: | 60 minutes |
Yeast
Name: | Nottingham Yeast |
Manufacturer: | Lallemand |
Type: | Ale |
Flocculation: | Very High |
Attenuation: | 75% |
Temperature Range: | 62–72°F |
Amount: | 60 gr |
Procedure
Preheat the tun with 5.6 gallons of water, 171F for 60F 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; 2.5 gallons boiled and returned. Sparge with an additional 2.3 gallons of water at 170F. |
Fermentation
Primary: | 45 days @ 66° F |
Secondary: | 0 days @ 64° F |
Age: | 60 days @ 64° F |