Back to School Stout Brew Session

Brew Session Info

10/2/2016
(Include any important notes from brew day until tasting)

Mash

PH
°FC
°FC
minutes

Boil

1.055 (estimated)
gallons liters 8.00 (gallonsliters estimated)
minutes minutes (60 minutes estimated)
gals liters

Gravity Estimates

Based on boiling 8.00 gallonsliters at 1.055 for 60 minutes, this will decrease your wort by 1.00 gallonsliters, bringing your after boil OG to 1.062.

You wanted an OG of 1.063. It looks like it will be under.

Fermentation

5.5 gallons liters 8.00 (gallonsliters estimated)
1.059 (1.063 predicted)
(1.016 predicted)

Conditioning

Tasting Notes (1)

LeeCase99

Tasted on 10/21/2016 by LeeCase99

Notes:

spiciness of belgian yeast comes through, hops are on the nose but not overwhelming, coffee undertone present. Added 32 oz. cold brew Peets Decaf during bottling. Hop sock worked well. Only problem: I could not get last 1/2 gallon out, trub was very loose...and I added 3 T. maple syrup as I was targeting 5.5-6 gal. for bottling. May turn out slightly overprimed. Sanitized and baked all the bottles though...

Recipe Facts

Back to School Stout
Tropical Stout
  • 8.00 Gallons Liters Batch Size
  • 9.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.063 OG
  • 1.016 FG
  • 60.6 IBU (tinseth) Bitterness
  • 0.96 BG:GU
  • 38.4° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 213 per 12oz Calories
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