This recipe has been brewed 2 time(s)
Brew Session: Smokey Oak White Stout
Kamui-2004
4/22/2017 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
started overnight mash at 11pm on 4.21. temp this morning was 145*heating up sparge water at 6:45 am on 4.221st version of this was brewed on 4.23.16used rice hulls and no stuck sparge :)pre boil 7 gal 1.054had a full 7 gal pre boil. let it boil an etra 20-30 min at beginning end of boil came to <5 g @ 1.074added .5-.75 gallon of water so i will end up with a full 5 gal.OG was then 1.067-1.078chilled w. the bathroom sink (forgot ice) SOW younger - 5.7.17. SG 1.016 x'fer to 2md and add 2 0z. of ...
Brew Session: Smokey Oak White Stout
Kamui-2004
4/23/2016 12:00:00 AM
- Water Infusion
- Mash/Boil
- Fermentation
start overnight mash at 10:00 pm 4/22mash in complete 10:30 155*forgot rice hulls but hoping the 1.5 water ratio will help thin it out original recipe at 68% was predicted OG 1.073148* at 4:45 am (6 hr pitched yeast at 8:15 amOG was 1.076 5.1gal in Px'fer to 2nd on 5.4.16added 2 oz light toasted oak 5.8.16xfer to keg and cold crashed 5.25.16 1.020 FG4 bottles for pro/am brew comp on 6.8.16all but 1/2 a growler was left after thr 6.11.16 party.it was a hit!!!!!
Recipe Facts
- 5.00 Gallons Liters Batch Size
- 6.50 Gallons Liters Boil Size
- 75 min Boil Time
- 1.068 OG
- 1.018 FG
- 35.3 IBU (tinseth) Bitterness
- 0.52 BG:GU
- 8.0° SRM Color
- 63% Efficiency
- 6.5% ABV Alcohol
- 231 per 12oz Calories