Sweet Stout 10g

12.5 gallons

Charles’ Brew Day Pics are Here

Calculated Stats-

  • OG = 1.062
  • FG = 1.019
  • IBU = 24
  • SRM = 37
  • ABV = 5.7%

Grain Bill-

  • 22 lb. (4 kg) Crisp British pale ale malt (or similar)
  • 2.2 lb (420 g) lactose (0 °L)
  • 1.5 lb oz. (400 g) Baird’s black patent malt (525 °L)
  • 1.7 lb oz. (300 g) Baird’s crystal malt (80 °L)
  • 1.0 lb (200 g) Thomas Fawcett & Sons pale chocolate malt (200 °L)
  • 0.5 lb german chocolate malt

Hopa- 20 AAU Kent Goldings hops (4 oz./35 g at 5% alpha acids) (60 min.)

Yeast- Wyeast 1099 (Whitbread Ale) yeast

Brew schedule-

  • strike temp = 170 F
  • mash in @ 151F ( 9.75 gal mash volume)- 60 min
  • step 1 @ 40 min to 157F
  • Step 2 @ 20 min to 163F
  • mash out @ 168F @ 0 min – 10 minute duration (should add ~ 4 gals boiling water during mash)
  • Sparge 170F (~4+ gal)
  • Collect 12.5+ gals (pre boil volume)
  • Boil 60 min (add hops and lactose)
  • 15 min (add irish moss)
  • Chill to 67F

Brew Day Notes-

Sweet stout went well.  Came in awfully high on gravity tho… 1.072 and was shooting for around 1.060.  Now I did add about 2#s of grains, but we also added 2.5 gallons to the preboil volume (About half of that was just water).  That was all assuming 75% mash efficiency.  We used Charlie’s mash tun… Charlie, the numbers are saying it was 93% efficient (this takes into account the added 2.5 gals and the added 2# of grains).  I could have added a few too many grains because I rounded up a bit.  Either way… that thing is super efficient.  Overall great brew! Lots of fermenter activity this morning.

Checked on Wed following brew was at 1.032.  Check again that weekend still at 1.032

Racked into secondary 1/1/16.

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