Mini Stout - 1 - Balanced Recipe

Recipe Info

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Mini Stout - 1 - Balanced

by on
All Grain
3.25 Gallon(s)
3.75 Gallon(s)
5 min
76%
Comments  Brew Sessions (0)
First non pale ale. No boil. Pitch - Day 3 - End temp Day 8 - Cold Crash Day 9 - Keg with bagged bourbon oak for 12hr Day 9 - Pull oak, then 25psi, for 12hr Day 10 - Reduce (10psi) OG 8.5 FG Mash in 159 (forgot oats, went and got them, extended it to 30m). Water was super cloudy. Stupid decided against Whirlfloc because it didn't need to be clear but forgot how much hop material could end up suspended. Also pH was high, didn't need that much chalk. Smells like Turmoil. Sprinkle yeast, started ferm after 12hr. Out of ferm tasted good, very thin, very clean, well balanced. On tap, very smooth, nice roast flavor, totally crushable, minimal if any oak flavor. It conditioned under pressure for about a week before being carbed.

Fermentables

% lb fermentable ppg   L   usage  
67% 2.75 2-Row - US 37
Mash
6% 0.25 Caramel/Crystal 60 - US 36
60°
Mash
6% 0.25 Roasted Barley - US 25
300°
Mash
6% 0.25 Black Malt - US 28
500°
Mash
2% 0.1 Chocolate Malt - US 34
350°
Mash
12% 0.5 Rolled Oats - US 33
Mash
4.1 lb

Hops

oz variety type usage time AA   IBU  
3 Cascade Pellet Flame Out 0 minutes 5.8 0.0
3 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Fermentis Safale US-05 70%
 

Other Stuff

No Other Stuff in this Recipe

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 155 30 minutes
Mash-Out Direct Heat 170 20 minutes
 

Special Instructions

  1. pH: 5.6, ferm @ 63, tap pH:
  2. 1.75 Eps, .20 NaCl, 1.5 CaCl, 4 Chalk, 1 Baking, Camp
  3. 20m hopstand, swirl at 0, 10m then chill
  4. 1oz bourbon soaked oak cubes in keg for 24hr then pulled

Tasting Notes (0)

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Recipe Facts

Mini Stout - 1 - Balanced
3.25 Gallons Liters
3.75 Gallons Liters  @  5  min
1.034
1.010
30.1° SRM
76%
0.0 IBU (tinseth)
0.00
3.0% ABV
110 per 12oz
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