Brew Date: 08-24-2017
Malts:
1.0 lb. Golden Light DME
0.2 lb. 2-Row Malt
0.2 lb. Crystal 77L
0.2 lb. Roasted Barley
2.0 oz. Flaked Oats
2.0 oz. Carapils
1.2 oz. Chocolate Malt
PPG
43 / 43
38 / 5.7
34 / 5.1
25 / 3.8
32 / 3.0
36 / 3.3
28 / 1.6
DP
0
0
140
0
0
0
0
Deg L
4
2
77
550
1
1
350
Bill%
64.4
7.7
7.7
7.7
4.8
4.8
2.9
Adjuncts: 2.5 oz. Dk Brown Sugar (6.9 points, 40L)
Calc OG: 1.070 BE: 75% DP: 29 SRM: 159 IBUs: 49 TGW: 2.6 lbs.
Yeast: Safale US-05
Procedure:
Bring 1.5 gal water to 152F. Steep specialty grains for 30 min, then remove. Bring to boil, then turn off heat, add malt extract, and bring back to boil, stirring frequently. Add 3.5g Cluster, 2g Nugget, boil for 15 min. Add 3.5g Cluster, boil for 30 min. Add 3.5g Cluster, boil 5 min. Add 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) = 1.071
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) = 1.020 ABV = (1.071 - 1.020) x 131.25 = 6.7%
Add priming sugar. Filled 9 - 12oz bottles. Allow 2 weeks, then refrigerate.
Notes:
Delicious dry stout. Nice head and body, mouthfeel. Reminiscent of Murphy's. Do again AG.