This one is somewhat planned, somewhat on the fly. It was originally planned as an American stout, and will still be exactly that. However, I have a little bit of leftover wheat that I want to get rid of, so I just decided to toss it in this one for the hell of it. So in that respect, it’s a bit on the kitchen sink side…
Batch size is 3.5 gallons
- 6 lbs maris otter
- 10 oz crystal malt 120L
- 10 oz chocolate malt 350L
- 10 oz roasted barley 300L
- 10 oz flaked oats
- 7 oz pale wheat malt
- 7 oz flaked wheat
- 0.75 oz Columbus (1 hour)
- 1 oz Willamette (10 minutes)
- 1 oz Hallertau (5 minutes)
- 1oz Hallertau and 1oz chinook dry hop
- Us-05 yeast
Targets:
- OG 1.067
- FG 1.012
- IBUs 70.5
- ABV 6.3%
- SRM 41
Procedure:
- prepare checklist
- lay out ingredients and equipment
- reconstitute dry yeast using 95F boiled spring water and allow to cool to room temperature
- Add grains to mash tun
- bring 3 gallon spring water to 169 F
- Add 2 3/4 gallons of 168F spring water to mash tun on top of grains, then stir well
- add more water to boil pot, bring to near 172F and hold for sparging
- measure temperature after temperature equalizes in mash. this has been prretty spot-on the last few batches, so I don’t anticipate having to boil extra water, but I will be ready just in case
- adjust mash temperature using either heated mash water or cool spring water as needed to reach 152F
- mash for 75 minutes at 152F
- during mash, stir about every 15 minutes or so, checking temperature and adjusting if needed
- at end of mash, begin draining wort into pitcher
- allow first runnings to drain into a pitcher until clear
- pour first runnings back on top of mash
- drain remaining wort into boil pot until mash tun is near empty
- add 1.5 gallons 172F water (adjusted as needed)
- stir well
- drain first runnings of first batch sparge into pitcher until clear (or close to it)
- pour first runnings of first batch sparge back on top of mash
- drain wort into main boil pot until near empty
- add another 1.5 gallons 172F water to mash tun (adjusted as needed)
- stir well
- drain first runnings of second batch sparge to pitcher until clear (or close to it)
- add first runnings back into mash tun
- drain wort into main boil pot
- add wort chiller to boil pot, filled with hot water
- bring main boil pot to a boil
- when boil is reached, add bittering hops, 0.75 oz columbus at 60 minutes
- at 30 minutes, add about 1/4 tsp Wyeast nutrient blend to a small amount of spring water and dissolve
- add nutrient blend at 15 minute mark
- add 1/8 tsp Irish moss powder at 15 minute mark
- add 1 oz Willamette at 10 minutes
- add 1 oz hallertau at 5 minutes
- at flameout, turn on water for wort chiller
- begin sanitation procedures on spoon, thermometer, bucket, wine thief
- stir occasionally with sanitized stainless spoon during cooling
- ensure bucket, wine thief, thermometer, strainer, spoon are sanitized
- when wort gets to about 72F, add to fermentation bucket, pouring through sanitized strainer to catch any extra solids and to help aerate
- take OG reading with sanitized wine thief
- thoroughly aerate wort with sanitized stainless steel spoon again
- ensure wort is 72F or a little less before pitching yeast
- ensure yeast is a little cooler than wort before pitching
- pitch yeast
- gently stir using sanitized stainless steel spoon
- install sanitized bucket lid and airlock
- ferment in closet for 14 days at 67F ambient air temp.
- after 14 days, add dry hops, 1 oz hallertau and 1 oz chinook
- ferment a total of 21 days
- take FG sample and bottle
- use 3.5 oz corn sugar at bottling
Actual OG: 1.058
Actual FG: 1.014
Notes: Sparge was difficult. I had to stir it around the strainer hose frequently in order to get the wort flowing, and had to keep stirring it.
Also I had just a little bit of oatmeal left at home, not enough for a bowl, so I tossed that into the mash too, perhaps 2-3oz