Probably Due To Network Congestion

AG#42 – Odd Ends Stout

Posted on: November 13, 2010

Odd Ends Stout – This is going to be as black as a black thing, the mash starting to colour well straight after mashing in 🙂
This recipe uses up a load of odd bits of malt up, some fairly old but frozen Willamette hops and a few Sovereign hops left from last weeks Porter. 

Fermentables:
Pale Malt – 3400g – 63.1%
Carafa Special III – 405g – 7.6%
Lager Malt – 400g – 7.4%
Flaked Maize – 375g – 7%
Amber Malt – 270g – 5.1%
Brown Malt – 235g – 4.4%
Black Malt – 100g – 1.9%
Flaked Oats – 92g – 1.7%
Crystal Malt, Dark – 48g – 0.9%
Chocolate Malt – 28g – 0.5%
Crystal Rye Malt – 22g – 0.4%

Hops:
Willamette @ 60 mins – 48g
Willamette @ 30 mins – 48g
Sovereign @ 5 mins – 25g

Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.017
Alcohol Content: 4.9% ABV
Total Liquor: 33.7 Litres
Mash Liquor: 12.9 Litres
Mash Efficiency: 80 %
Bitterness: 38 EBU
Colour: 253 EBC

90 minute Mash with 60 minute boil.
Yeast is Nottingham
Water treatment is almost the General purpose profile in the GW calc with the Calcium Chloride upped to the same amount as the Calcium Sulphate.
Calcium Sulphate: 6.3g
Calcium Chloride: 6.3g
Magnesium Sulphate: 3g
I omitted the common salt & chalk additions.

Blended malts & Water Treatment Salts:
Image
Strike Temp:
Image
Doughing in, the Mash smelt of Bitter Chocolate & Coffee:
Image
Mash Temp aimed for and attained:
Image
Hops at FWH, 30mins, 5mins, protafloc & old yeast:
Image
Blooming good mash efficiency:
Image
FWH getting the First runnings from the Mash Tun:
Image
Boiler Almost full:
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Natural Gas burner:
Image
30min Hops going in:
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5 minute hops and old yeast as nutrient going in:
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1052+ on the Hydrometer, the refractometer says 14 brix which is near as dam it 1055:
Image

All cleared up, yeast pitched,  House Smells of Stout! 😉

*Bottled 23rd Nov ’10 with 65g white sugar

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