Print

Stout Parti

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 27, 2024

Specifics
Style: Dry Stout
Contributor: Dustin Zastera
Yield: 5 gallons
Calories: 125 (12 ounces)
ABV: 3.9%
ABW: 3%
OG: 1.038
OG (Plato): 9.51° P
FG: 1.009
FG (Plato): 2.31° P
Real Extract: 3.61° P
App. Atten.: 75.8%
Real Atten.: 62.1%
BJCP Style Info: Dry Stout
O.G.: 1.036 - 1.050
F.G.: 1.007 - 1.011
ABV: 4.0 - 5.0%
Bitterness: 30 - 45 IBUs
Color: 25 - 40 SRM
Info: A very dark, roasty, bitter, creamy ale.

Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout.
General Information
Method: All Grain
Hops
0.75 ounces Northern Brewer 9.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil 		7.2 AAUs
0.75 ounces Total Hop Weight 7.2 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: Nottingham
Manufacturer: Danstar
Type: Ale
Flocculation: High
Attenuation: 75%
Temperature Range: 57–70°F
Stout Parti
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 0  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 6.5  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 6  
Post-Boil Amount: 5  
Boil Time: 60  
Original Gravity: 1.038 / 9.5° P  
     
     
     
     
Brew Day Notes
 

Printed using BrewBlogger 2.3.2 Club Edition, brewing log software for PHP and MySQL, available at http://www.brewblogger.net.