From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 27, 2024
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| O.G.: | 1.075 - 1.115 |
| F.G.: | 1.018 - 1.030 |
| ABV: | 8.0 - 12.0% |
| Bitterness: | 50 - 90 IBUs |
| Color: | 30 - 40 SRM |
| Info: | An intensely flavored, big, dark ale. Roasty, fruity, and bittersweet, with a noticeable alcohol presence. Dark fruit flavors meld with roasty, burnt, or almost tar-like sensations. Like a black barleywine with every dimension of flavor coming into play. Commercial Examples: Three Floyd’s Dark Lord, Bell’s Expedition Stout, North Coast Old Rasputin Imperial Stout, Stone Imperial Stout, Samuel Smith Imperial Stout, Scotch Irish Tsarina Katarina Imperial Stout, Thirsty Dog Siberian Night, Deschutes The Abyss, Great Divide Yeti, Southampton Russian Imperial Stout, Rogue Imperial Stout, Bear Republic Big Bear Black Stout, Great Lakes Blackout Stout, Avery The Czar, Founders Imperial Stout, Victory Storm King, Brooklyn Black Chocolate Stout. |
| Method: | All Grain |
Records lost in the Great Data Loss Event of 2016 21 pounds total in the mash. A secondary mash was conducted with 3 pounds of oats and 4 pounds of Rahr 2-row. It was brought together cool and raised to 120F (?) for a beta glucanase rest, then to 155F and added to the main mash. The main mash consisted of 11 pounds of Pearl Fawcett and the specialty grains. Fermentation started very quickly at 66F (less than an hour). The bottling bucket was set up to drip water onto the outside of the primary to keep it cool. Temperature quickly fell to 54-56F for the duration of primary fermentation. After the krausen started to recede, the fermenter was moved to the normal room and the temperature increased to 65F. Transferred to secondary on 1/11/2016. Transferred to keg for conditioning on 11-22-16. Bottled from keg on 2016-12-12 using counter-pressure filler. |
| 15.00 pounds | Rahr Pale Malt (2-Row) | 83.3% of grist |
| 0.00 pounds | Belgian Special B Malt | |
| 0.00 pounds | British Chocolate Malt | |
| 0.00 pounds | British Amber Malt | |
| 0.00 pounds | British Roasted Barley | |
| 3.00 pounds | Flaked Oats | 16.7% of grist |
| 0.00 pounds | British Dark Crystal Malt | |
| 0.00 pounds | Simpsons Caramalt | |
| 18.00 pounds | Total Grain Weight | 100% of grist |
| 1/2 tsp. | Yeast Nutrient @ 10 minutes | |
| 1 | Whirlfloc @ 10 minutes |
| 2.00 ounces |
Target 11.4% Pellets @ 75 minutes Type: Bittering Use: First Wort |
22.8 AAUs |
| 1.00 ounces |
Northern Brewer 9.6% Leaf @ 30 minutes Type: Flavor Use: Boil |
9.6 AAUs |
| 3.00 ounces | Total Hop Weight | 32.4 AAUs |
| Total Boil Time: | 60 minutes |
| Name: | Nottingham |
| Manufacturer: | Danstar |
| Type: | Ale |
| Flocculation: | High |
| Attenuation: | 75% |
| Temperature Range: | 57–70°F |
| Amount: | 2000 ml |
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 |
Split Mash: 1) 4lbs 2-row, 3 lbs oats. Start by adding 2 gallons of room temperature water. Raise to perform a beta glucanase rest (30 min), then raise to 155F for 30 minutes. 2) The remaining grains are mashed with 3.5 gallons of water at 172F, ,to hit a mash temperature of 155F. Mash Out: Mashout by draining the tun of 3 gallons of sweet wort, boiling it with an additional 2 quarts, and returning it to the tun. Drain the tun again to capture the first runnings. Add 3.5 gallons of water to the tun and drain to recover the second runnings. |
| Primary: | 10 days @ 56° F |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 6 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 4.4 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6.1 | |
| Post-Boil Amount: | 5.1 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.097 / 23.1° P | |