Hafer Roggen Stout
by Highwoods Brewing

 

Brew Date: 11-10-2017

Malts:

0.8 lb.  Sparkling Amber DME

1.0 lb.  Rye LME

6.0 oz.  Flaked Oats

2.0 oz.  2-Row Malt

2.0 oz.  Chocolate Rye

PPG

43 / 34.4

35 / 35.0

32 / 9.0

38 / 3.6

31 / 2.9

DP

0

0

0

140

0

Deg L

6

4

2

20

239

Bill%

40.0

41.2

11.2

3.8

3.8

Adjuncts: None

Calc OG: 1.085                BE: 75%                DP: 28                SRM: 26                IBUs: 43                TGW: 3.3 lbs.

Hops:

Amount

4.0g

3.0g

Time

60

20

%Alpha Acid

18.3

9.9

Calc IBUs

34

9

Yeast: Safale US-04

Procedure:

Bring 1.5 gal water to 152F. Steep specialty grains for 60 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 4g Warrior, boil for 40 min. Add 3g Centennial, boil 10 min. Add flocculant, boil 10 min. Turn off heat. Chill pot to 72 degrees. Rack wort to secondary pot with 2 drops Fermcap-S. Rack wort to carboy. Aerate.

Hydrometer reading (Original Gravity) = 1.084

Top off volume to one gallon. Pitch yeast. Fit air-lock.

Fermentation:

Fermenter is at 72 F and started bubbling within a few hours--still very strong at 24 hrs. Bubbling has slowed dramatically after 36 hrs. Allow 2 weeks.

Bottling:

After 2 weeks fermentation, rack to bottling pot.

Hydrometer reading (Final Gravity) = 1.019                                                                 ABV = (1.084 - 1.019) x 131.25 = 8.5%

Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.

Notes:

Excellent stout. Do again AG.