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Gout Stout (2015)

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed March 26, 2017

Specifics
Style: Imperial Stout
Brewer: Dustin Zastera
Brew Date: December 28, 2015
Yield: 5.1 gallons
Color (SRM/EBC): 68.1/134.2
Bitterness (Calc): 68.1 IBU (Tinseth)
Conditioning: Keg
Batch No: 132
OG: 1.097
Target OG: 1.099
Reading 1: 1.030  (15 days)
Status: Bottled
BJCP Style Info: Imperial Stout
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.

General Information
Method: All Grain
Comments

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.

Malts and Grains
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
Non-Fermentables
1/2 tsp. Yeast Nutrient @ 10 minutes  
1 Whirlfloc @ 10 minutes  
Hops
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
Boil
Total Boil Time: 60 minutes
Yeast
Name: Nottingham
Manufacturer: Danstar
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 57–70°F
Amount: 2000 ml
Water Profile

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:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

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.

Fermentation
Primary: 10 days @ 56° F
Gout Stout (2015)
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  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  
     
     
     
     
Brew Day Notes
 

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