20200216 - Stout - batch #14

Based on Rouge Ales Shakespeare Stout.

8lbs pale malt

Flaked oats 2.5L 1.5lbs

Choc malt 350L 1.5lbs

Crystal 120L 1.5lbs

Roasted barley 500L 0.25lbs

Mashed for 60 minutes at 148F with 6 gallons of water. Sparged with 2 gallons of boiling water. Yielded 6.5 gallons of wort, pre-boil. 

Boiled 90 minutes. Added 2oz Cascade hops at 60 mins and 2oz at 15 minutes. 

Chilled and pitched white labs kveik with an starting gravity of 1.038. Yielded 5.75 gallons.

Added 2oz pasilla peppers.

Gravity at 7 days is 1.010

20151128 - 2015/1848 Winter Stout

Based off 1848 Barclay Perkins IBSt - From "The Home Brewer's Guide to Vintage Beer"  ISBN: 978-1-59253-882-9

OG 1.073

36 hours prior to pitching I made a starter with 1/2 gallon water, 2x packets of  Wyeast 1098, 1 cup Dry Malt Extract (DME), and 1 tsp yeast nutrients.

All grain in a 10 gallon cooler.

4.5 gallons @ ~188 F added to mash. After sparging 2 gals @ 180F, I still didn't have enough wort for the boil so I ran another 2 gallons through the wort.

21 lbs pale malt 2-row
2.75 lbs amber malt
.75 lbs black malt
1 lbs DME (added this to up the OG, and since I had the remainder from the starter)

7.5 oz US Golding @ 90 mins
7 oz US Golding @ 60 mins
1.5 oz US Golding @ 30 mins (original recipe called for 7 oz here, but with the volume of hops already in the boil this seemed like overkill)

To make this a winter warmer at 10 mins I added 1 oz cinnamon sticks, 1 Tbsp all spice, 1 Tbsp vanilla, and 1 lbs brown sugar.

Transfered ~4 gallons to carboy and added yeast starter 20151129 AM.

Gravity reading 20151206, 6 days in: 1.014 ~7.8% ABV.

Primed bottles with 1/2 cup brown sugar.

Bottled 20151214 with FG 1.020 ~7% ABV.