Bree Stout
by Highwoods Brewing

 

Brew Date: 12-20-2018

Malts:

1.8 lb.  Maris Otter Malt

0.7 lb.  Munich 10L

4.0 oz.  Caramel 60L

2.4 oz.  Special B

1.6 oz.  Carafa I

PPG

38 / 51.3

35 / 18.4

34 / 6.4

31 / 3.5

32 / 2.4

DP

140

40

0

0

0

Deg L

4

10

60

147

337

Bill%

60.0

23.4

8.3

5.0

3.3

Adjuncts: None

Calc OG: 1.082                BE: 75%                DP: 93                SRM: 32                IBUs: 45                TGW: 3.0 lbs.

Hops:

Amount

6.0g

6.0g

Time

60

20

%Alpha Acid

14.7

3.4

Calc IBUs

40

5

Yeast: Nottingham

Water Adjustment:

•  Tap Water Profile (ppm):  Ca=4   Mg=2   Na=69   Cl=11   SO4=15   CaCO3=128   HCO3=153

•  Target Water Profile (ppm):  Ca=141   Mg=10   Na=41   Cl=78   SO4=76

•  Steps to Achieve Target Water Profile:

    -   Add 45mg (1/13 of 0.6g Campden tablet) of potassium metabisulfite to 1.5 gal tap water (remove chlorine)

    -   Add 1 gal distilled water for total 2.5 gal (40% dilution to lower Na level to 41)

    -   Add 0.5g CaSO4, 1.4g CaCl2, 0.9g MgSO4, 1.5g Ca(OH)2

    -   Acid Addition: None

•  Target Mash pH = 5.5, Actual Mash pH = 5.5, Post-Fermentation pH = 4.5

Procedure:

Bring 1.5 gal water to 152F. Mash grains for 75 min. Bring 0.5 gal sparge water to 152F. Sparge grain bag for 15 min. Add sparge wort to boil kettle. Bring to boil. Add 6g Columbus, boil for 40 min. Add 6g Fuggle, boil for 10 min. Add flocculant, boil for 10 min. Turn off heat. Chill pot to 58F. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.081

Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 60F and started bubbling within a few hours--still strong at 24 hrs. Bubbling has slowed after 36 hrs. After 72 hours raise the carboy temp 2-3 degrees every 24 hours until carboy is 70F, then remove from the fermentation chamber and raise to 72F. Allow fermentation to continue 4 more weeks.

Bottling:

After 5 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.018                                                                 ABV = (1.081 - 1.018) x 131.25 = 8.3%

Add priming sugar: 23g Sucrose. Filled 9 - 12oz bottles. Allow 3 weeks, then refrigerate.

Notes:

Excellent overall. Nice head, good balance of malts and hops.