Brew Day – National Homebrew Day – Beamish-ish Stout- BS1

For our first club brew session, the Calaveras Hoppy Brewers met at Bob’s Brewing in Valley Springs for National Homebrew Day, 2014.  We had a great time, and it was lots of fun seeing everybody’s setups and techniques.  Plenty of good food, friends and Homebrew!

Some of the gang!

Some of the gang!

I chose to brew a recipe from Michael Dawson.   I was able to match most of his ingredients.

It was a lot of fun brewing at a remote location, but I really had to think things out.  Some worked out OK, others not so much.  The mash tun and burner/brew kettle worked just fine.  I had to cobble together a mash tun stand using my piano keyboard stand, and I think I’ll keep using this rig at home.  I had a little more trouble preparing to re-hydrate the dry yeast.  I chose to boil the water at home and then rinse an Erlenmeyer flask in StarSan before poring the boiled water in it to cool.  I think too much of the sanitizer was left in the flask.  The primary fermentation has been a little sluggish…we’ll see how that comes out.  If I were to do it again, I’d boil the water in the flask, then cover it.  Next time I’ll also make sure to bring a Y-valve for the faucet, so I’ll be able to share the water at kettle cooling time.  I did hit my final gravity, so I’m happy with that, too.

FINALLY got this batch into bottles yesterday (6-1-14).  SG was still about 10 points high after 2 weeks when I transferred to secondary.  Quite a bit of yeast activity after racking.  I kept it in secondary until yesterday.  A bit of effervescence, but not too bad.  SG was down to 1.008, and it tastes pretty decent!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 41.5 IBUs 36.3 SRM 1.044 SG 1.010 SG 4.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dry Stout 13 A 1.036 - 1.05 1.007 - 1.011 30 - 45 25 - 40 1.8 - 2.5 4 - 5 %

Fermentables

Name Amount %
MCI Stout Malt 7 lbs 70
Chocolate Malt 1 lbs 10
Crystal 190 Patagonia 1 lbs 10
Wheat Malt (Gambrinus) 1 lbs 10

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1 oz 60 min Boil Pellet 5
Challenger 0.5 oz 60 min Boil Pellet 7.5
Hallertauer Hersbrucker 0.5 oz 60 min Boil Pellet 4
Challenger 0.25 oz 10 min Boil Pellet 7.5
Goldings, East Kent 0.25 oz 10 min Boil Pellet 5
Hallertauer Hersbrucker 0.25 oz 10 min Boil Pellet 4

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 10.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.20 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Windsor Yeast (-) Lallemand 75% 62°F - 72°F

 

Not sure where this fits in the style guidelines!
Maybe Foreign Extra Stout?

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