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 |
-Used yeast cake from previous -Clearly, too much yeast. Fermentation was apparent at 3 hours, krausen formed at 4. Blowout at 8 hours. All told, approximately 1 gallon was lost overnight on the first night. -Bottled with 2.1 ounces sucrose. Resulted in 13x22oz and 7x12oz. |
| 15.00 pounds | Rahr Pale Malt (2-Row) | 69% of grist |
| 0.50 pounds | British Black Patent Malt | 2.3% of grist |
| 0.25 pounds | British Chocolate Malt | 1.1% of grist |
| 0.75 pounds | British Amber Malt | 3.4% of grist |
| 1.00 pounds | British Roasted Barley | 4.6% of grist |
| 4.00 pounds | Flaked Oats | 18.4% of grist |
| 0.25 pounds | British Dark Crystal Malt | 1.1% of grist |
| 21.75 pounds | Total Grain Weight | 100% of grist |
| 1/2 tsp. | Yeast Nutrient @ 10 minutes | |
| 1 | Whirlfloc @ 10 minutes |
| 2.00 ounces |
Northern Brewer 9.6% Pellets @ 75 minutes Type: Bittering Use: First Wort |
19.2 AAUs |
| 1.00 ounces |
Northern Brewer 9.6% Pellets @ 30 minutes Type: Flavor Use: Boil |
9.6 AAUs |
| 0.40 ounces | Northern Brewer 9.6% Pellets @ 0 minutes Type: Aroma Use: Dry Hop |
3.8 AAUs |
| 3.40 ounces | Total Hop Weight | 32.6 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 |
Two mashes were conducted semi-sequentially. The primary mash consisted of 12 pounds of the base malt. The seconadary mash consisted of 4 pounds base malt and 4 pounds of flaked oats. The secondary mash started first. All grains added to a stock pot along with 2 gallons of water at room temperature. That mash was raised to 155F over the course of 30 minutes, with the timer starting 15 minutes before the main mash. The primary mash consisted of the balance of grains infused with water at 172F for a final temperature of 154F. Infusion volume was 3.5 gallons. The secondary mash was added at the 15 minute mark of the primary mash. Mash out was performed by recovering 3 gallons of mash liquor, boiling it with an additional 1/2 gallons, and returning it. After draining the tun, sparge with 3.5 more gallons of water.
Details: Secondary mash temperature every 5 minutes: 69, 72, 105, 111, 130, 147, 155 First runnings, 27.5B; second runnings, 16B; start of boil at 19.8B
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-Very slow sparge - be prepared for a long draw. |
| Primary: | 45 days @ 66° F |
| Secondary: | 0 days @ 64° F |
| Age: | 60 days @ 64° F |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 7.2 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 3.9 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.100 / 23.7° P | |