This recipe has been brewed 1 time(s)
Brew Session: VOB Stout
Saxis
1/21/2017 12:00:00 AM
- Boil
- Fermentation
- Conditioning
- Tasting Notes
I had a very slow fermentation start. My Wyeast was a little old, and the package didn't swell. I had nearly no fermentation after 72 hours @ 68F. I added a pinch of yeast nutrient and gave it a gentle stir. It finally took off a few hours later. I ended at 4.99% ABV, which seemed a little low. Measured again after adding the Bourbon, and still sitting at 4.99% ABV. Most likely didn't have a good seal on my Bourbon\Oak soaking and lost alcohol in the Bourbon.
Recipe Facts
VOB Stout
Irish Stout
- 5.00 Gallons Liters Batch Size
- 3.00 Gallons Liters Boil Size
- 70 min Boil Time
- 1.064 OG
- 1.018 FG
- 34.6 IBU (tinseth) Bitterness
- 0.54 BG:GU
- 35.6° SRM Color
- 70% Efficiency
- 5.9% ABV Alcohol
- 218 per 12oz Calories
