Partigyle Stout May2013
Batch Size:
2.4 gal.
Brewed By: Phil
Efficiency:
65%
Mash
Malt Name
Wt. (lbs.)
% of Mash
Cane Sugar
0.375
8.0
Pale Malt 2-Row (Maris Otter)
3.7
79.0
Crystal (120L)
0.25
5.3
Black Patent
0.18
3.8
Roasted Barley
0.18
3.8
Total Weight
4.68
Mash & Sparge Water info.
Strike Temp.
Mash In Gallons
Sparge Gallons
Sparge Temp.
161.2°F
3.0 gal.
0.6 gal.
170°F
Hops
Hop Variety
Alpha Acid %
Amt. (oz.)
Boil (min.)
Hop IBU
Centennial - Whole
13.5
0.25
75
31.8
Cascade - Whole
9.2
0.15
20
7.5
Beer Stats
Estimated Beer Color
SG
ABV(%)
AA(%)
Balance Value (BV)
35 SRM
1.047
4.9
78.7
1.89
FG
IBU
Calories
Target BV
1.010
39.3
205
(per 16 oz. Pint)
2.13
Target Beer Style Info. & Typical Ingredients
STOUT
Dry Stout
SG Range: 1.036 to 1.050
FG Range: 1.007 to 1.011
IBU Range: 30 to 45
SRM Range: 25 to 40
The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (generally by Guinness only). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.
This information is derived from the BJCP Style Guidelines, 2008 edition, with permission of the copyright owner, Beer Judge Certification Program, Inc. The most current version of the full guidelines can be found on the BJCP website,
www.bjcp.org
.
Session Notes
Yeast Strain(s) Used: Safale US05
Fermentaion Temp: 68°F
My second all grain brew, a split batch, half single grain two hops, this half a stout with steeped grain liquor added to FV on day 4 of fermentation. Low efficiency as I used a blender to crush all the grains, I think. Got close to 80% efficiency with first batch, using shop crushed grain. Still in primary, smells great, fingers crossed.