So my late May brew day was on May 31st and featured a re-brew of the sweet stout that did so well at the club competition. I did really enjoy drinking that beer so it seemed like the thing to do! The brew day went fine. I was happy to see the original gravity was exactly what I ended up with the first time around so the beer should be pretty close to the first beer. I did make a minor addition by adding a pound of flaked oats based on suggestions I got at the first competition I sent it to. Oh and the notes at the bottom of the report here are wrong as I didn’t do any of the pitching on top of other yeast cakes this time it was simply Safale 05.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 6 gal |
60 min |
27.1 IBUs |
33.9 SRM |
1.065 |
1.014 |
6.8 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Sweet Stout |
13 B |
1.044 - 1.06 |
1.012 - 1.024 |
20 - 40 |
30 - 40 |
2 - 2.4 |
4 - 6 % |
Fermentables
| Name |
Amount |
% |
| Pale Malt, Maris Otter |
11 lbs |
68.75 |
| Black (Patent) Malt |
1 lbs |
6.25 |
| Cara-Pils/Dextrine |
1 lbs |
6.25 |
| Caramel/Crystal Malt - 80L |
1 lbs |
6.25 |
| Oats, Flaked |
1 lbs |
6.25 |
| Milk Sugar (Lactose) |
1 lbs |
6.25 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Goldings, East Kent |
2 oz |
60 min |
Boil |
Pellet |
5 |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Safale American (US-05) |
DCL/Fermentis |
77% |
59°F - 75°F |
Mash
| Step |
Temperature |
Time |
| Mash In |
156°F |
45 min |
| Mash Out |
168°F |
10 min |
Notes
Pitching this on top of the Russian Imperial Stout cake that was pitched on top of the Tomahawk American Pale Cake. The Goldings were US goldings. Water was pre-treated 10 gallons Baton Rouge water Lactic Acid 15.00 ml
Calcium Chloride 5.00 g
Epsom Salt (MgSO4) 5.00 g
Gypsum (Calcium Sulfate) 5.00 g
|
