Brew Date: 01-15-2018
Malts:
1.3 lb. Maris Otter LME
8.0 oz. Pilsen Malt
4.0 oz. 2-Row Malt
4.0 oz. Pale Ale Malt
2.0 oz. Honey Malt
2.0 oz. Flaked Oats
2.0 oz. Chocolate Rye
2.0 oz. Roasted Barley
PPG
36 / 46.8
36 / 13.5
38 / 7.1
36 / 6.7
34 / 3.2
32 / 3.0
31 / 2.9
25 / 2.3
DP
0
140
140
85
50
0
0
0
Deg L
4
2
2
4
25
1
239
550
Bill%
55.2
15.0
7.5
7.5
3.7
3.7
3.7
3.7
Adjuncts: None
Calc OG: 1.085 BE: 75% DP: 73 SRM: 37 IBUs: 46 TGW: 3.6 lbs.
Yeast: Safale US-05
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 6g Columbus, boil for 50 min. Add 6g Amarillo and flocculant, boil for 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 3 weeks. Rack to secondary. Allow 2 more weeks.
Bottling:
After 5 weeks fermentation, rack to bottling pot.
Hydrometer reading (Final Gravity) = 1.020 ABV = (1.084 - 1.020) x 131.25 = 8.4%
Add priming sugar: 25g Sucrose. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Delicious stout.