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Leiby Saves the Stout
From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 29, 2024
| Style: |
Oatmeal Stout |
| Brewer: |
Lon Chubiz |
| Brew Date: |
December 19, 2012 |
| Yield: |
5 gallons |
| Color (SRM/EBC): |
30/59.1 |
| Bitterness (Calc): |
76 IBU (Daniels) |
| Conditioning: |
Bottles |
|
| Batch No: |
2 |
| OG: |
1.052 |
| Reading 1: |
1.018 (10 days) |
|
| O.G.: |
1.048 - 1.065 |
| F.G.: |
1.010 - 1.018 |
| ABV: |
4.2 - 5.9% |
| Bitterness: |
25 - 40 IBUs |
| Color: |
22 - 40 SRM |
| Info: |
A very dark, full-bodied, roasty, malty ale with a complementary oatmeal flavor. Commercial Examples: Samuel Smith Oatmeal Stout, Young's Oatmeal Stout, McAuslan Oatmeal Stout, Maclay’s Oat Malt Stout, Broughton Kinmount Willie Oatmeal Stout, Anderson Valley Barney Flats Oatmeal Stout, Tröegs Oatmeal Stout, New Holland The Poet, Goose Island Oatmeal Stout, Wolaver’s Oatmeal Stout. |
First oatmeal stout. Using BRY-97 yeast.
Hops supplied by Nick Leiby as a Merry Hopmas gift. Saved the batch as I forgot the damn hops at the store! |
Looks like the 10 day SG measurement is a little high @ 1.018. I guess attenuation for BRY-97 is a bit lower than US-05 despite their very similar specs. Otherwise, 10 day looks like a nice dark stout. No off aromas and no apparent spoiling. Perhaps, my mash temp fluctuated a bit too much... so much for feathering the burner. |
| 3.30 pounds |
LME - Amber |
33.5% of grist |
| 3.30 pounds |
LME - Dark |
33.5% of grist |
| 6.60 pounds |
Total Extract Weight |
67% of grist |
| 0.50 pounds |
Oats (Steel Cut) |
5.1% of grist |
| 0.75 pounds |
British Roasted Barley |
7.6% of grist |
| 1.00 pounds |
British Black Patent Malt |
10.2% of grist |
| 1.00 pounds |
British Chocolate Malt |
10.2% of grist |
| 3.25 pounds |
Total Grain Weight |
33% of grist |
| 1.50 ounces |
Centennial 9.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil |
14.3 AAUs |
| 0.50 ounces |
Chinook 11% Pellets @ 15 minutes
Type: Bittering
Use: Boil |
5.5 AAUs |
| 2.00 ounces |
Total Hop Weight |
19.8 AAUs |
| Total Boil Time: |
60 minutes |
| Name: |
American West Coast Ale Yeast |
| Manufacturer: |
Danstar |
| Product ID: |
BRY-97 |
| Type: |
Ale |
| Flocculation: |
High |
| Attenuation: |
71-80% |
| Alcohol Tolerance: |
Medium |
| Temperature Range: |
63–75°F |
| Amount: |
12 gr |
Brookline, MA
| Calicum: |
3.7 ppm |
| Bicarbonate: |
10 ppm |
| Sulfate: |
5.4 ppm |
| Chloride: |
17.5 ppm |
| Sodium: |
28.5 ppm |
| Magnesium: |
0.8 ppm |
| PH: |
7.9% |
| Notes: |
From Massachusetts Water Resource Authority - Nov. 2012 |
Brought 1 gallon of water to 170F. Added all grains, final temp 162F (a little high). Allowed to cool to 158-161F, and maintained by feathering the pot over the stove for 1 hr. Some fluctuation due to non-constant monitoring. Strained out solids through a large, s.s. colander. Sparged with 170F water (2 qts). Brought infusion to a rolling boil (212F), cooled to manageable temp (say 150F) and moved pot to refrigerator overnight. Following day, mixed infusion with an additional 1.5 gal of water. Began heating. Added LME. Brought to rolling boil and hopped. Boiled for 45 minutes, then hopped again and added Irish moss (a pinch ~3/4 tsp). Separately, dded yeast nutrient (1/2 tsp) + cooled wart to start yeast. Added a 3 qt block of ice to the wort to begin cooling, and placed pot in sink full of cold water. Brought temp down to ~85F. Poured wort over a large colander to remove large solids. Added cold, well aerated water to bring to 5 gallons. Final T=78F. Pitched in started BRY-75 culture. Fermentation at RT (T = 72F). |
Leiby Saves the Stout
| Date Brewed: |
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| Brewer/Assistant: |
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Target |
Actual |
| Boil Time: |
60 |
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| Original Gravity: |
1.052 / 12.9° P |
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