From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 29, 2024
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| O.G.: | 1.048 - 1.060 |
| F.G.: | 1.010 - 1.016 |
| ABV: | 4.6 - 6.2% |
| Bitterness: | 30 - 50 IBUs |
| Color: | 6 - 18 SRM |
| Info: | An average-strength to moderately-strong English ale. The balance may be fairly even between malt and hops to somewhat bitter. Drinkability is a critical component of the style; emphasis is still on the bittering hop addition as opposed to the aggressive middle and late hopping seen in American ales. A rather broad style that allows for considerable interpretation by the brewer. Commercial Examples: Fullers ESB, Adnams Broadside, Shepherd Neame Bishop's Finger, Young’s Ram Rod, Samuel Smith’s Old Brewery Pale Ale, Bass Ale, Whitbread Pale Ale, Shepherd Neame Spitfire, Marston’s Pedigree, Black Sheep Ale, Vintage Henley, Mordue Workie Ticket, Morland Old Speckled Hen, Greene King Abbot Ale, Bateman's XXXB, Gale’s Hordean Special Bitter (HSB), Ushers 1824 Particular Ale, Hopback Summer Lightning, Great Lakes Moondog Ale, Shipyard Old Thumper, Alaskan ESB, Geary’s Pale Ale, Cooperstown Old Slugger, Anderson Valley Boont ESB, Avery 14’er ESB, Redhook ESB. |
| Method: | All Grain |
Building up a yeast cake for the Gout Stout. Trying out the new mill configuration. The rollers have been backed off to the original settings (0.035"?). I'd estimate the mill is running at 4 lbs/minute. The crystal in this recipe is 1 pound of Lakeland ESB mix from NB. Listed at a 3:2 mix of L60 and L20. The Perle in this recipe is from the 2010 Redwing harvest. ================== 12/13/14 - The tun drains much faster now with the new mill settings. First runnings at 13.6B (160 total points). Measured 10.2B at the start of the boil (253 total points). Predicted gravity from the start of the boil is 1.051. 12/14/14 - Good start to the ferment at 16 hours. Indicated temperature of 66F, room at 64F. 12/16/14 - Krausen falling and the yeast are settling. Fermentation may be complete. |
| 7.00 pounds | Rahr Pale Malt (2-Row) | 84.8% of grist |
| 0.25 pounds | Simpsons Golden Naked Oats | 3% of grist |
| 0.60 pounds | Crystal Malt 60L | 7.3% of grist |
| 0.40 pounds | Crystal Malt 20L | 4.8% of grist |
| 8.25 pounds | Total Grain Weight | 100% of grist |
| 1.00 ounces |
Target 11.4% Pellets @ 60 minutes Type: Bittering Use: Boil |
11.4 AAUs |
| 1.00 ounces |
Perle 6% Leaf @ 0 minutes Type: Aroma Use: Boil |
6 AAUs |
| 2.00 ounces | Total Hop Weight | 17.4 AAUs |
| Total Boil Time: | 60 minutes |
| Name: | Nottingham Yeast |
| Manufacturer: | Lallemand |
| Type: | Ale |
| Flocculation: | Very High |
| Attenuation: | 75% |
| Temperature Range: | 62–72°F |
| Amount: | 12 gr |
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: Prepared by GWMAP |
Mash in with 10 quarts of water at 170F to his a mash temperature of 154F. Rest 1 hour. Mash out with 8 quarts at 195F to hit a mash out temperature of 170F and a ratio of 2.2 qt/lb. Drain the tun and sparge with an additional 3 gallons of water at 170F. |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 2.7 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 5.6 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6.1 | |
| Post-Boil Amount: | 5.1 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.046 / 11.4° P | |