Gout Stout (2015)

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed July 17, 2018

Style: Imperial Stout
Contributor: Dustin Zastera
Yield: 5.1 gallons
Color (SRM/EBC): 68.1/134.2
Bitterness (Calc): 68.1 IBU (Tinseth)
OG: 1.097
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
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
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

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
Gout Stout (2015)
Date Brewed:  
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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