Nico93
Well-Known Member
- Joined
- May 8, 2013
- Messages
- 372
- Reaction score
- 89
- Recipe Type
- Partial Mash
- Yeast
- wyeast 1728
- Yeast Starter
- yeast cake of previous batch
- Batch Size (Gallons)
- 5.8
- Original Gravity
- 1.113
- Final Gravity
- 1.030
- Boiling Time (Minutes)
- 120
- IBU
- 94
- Color
- 100
- Primary Fermentation (# of Days & Temp)
- 66F for 1 month
- Secondary Fermentation (# of Days & Temp)
- 5month in the basement
- Additional Fermentation
- added t58 when bottled
- Tasting Notes
- rich body, a little bit too bitter and very complex
here the recipe! i love it!
metric units
Ricetta per stout, final liter 22,0 (in bollitura 27,0)
efficienza 67%, boil 120 min.
OG 1,113; IBU: 94,0; EBC: 200;
Malti:
4000 gr Pale Malt, Maris Otter, 1,038;
700 gr Chocolate Malt, 1,030;
700 gr Roasted Barley, 1,028;
370 gr Crystal 75L, 1,034;
100 gr Peated, 1,038;
500 gr flaked barley, 1,033;
3000 gr Light liquid extract, 1,036;
650 gr Amber dry extract, 1,040;
300 gr Zucchero Candito, Amber, 1,042;
hops:
15 gr Goldings, East Kent, 6,0 %a.a., 30 min, Kettle;
15 gr Goldings, East Kent, 6,0 %a.a., 10 min, Kettle;
65 gr Columbus (Tomahawk), 16,1 %a.a., 60 min, Kettle;
16 gr Chinook, 11,0 %a.a., 60 min, Kettle;
10 gr Styrian Goldings, 4,4 %a.a., 60 min, Kettle;
18 gr Tettnang, 4,5 %a.a., 60 min, Kettle;
yeast:
Scotish Ale
Mash Steps:
50 °C 15 min
66 °C 80 min
78 °C 15 min
us units
SRM: 52,8 SRM SRM RANGE: 30,0-40,0 SRM
IBU: 105,4 IBUs Tinseth IBU RANGE: 50,0-90,0 IBUs
OG: 1,113 SG OG RANGE: 1,075-1,115 SG
FG: 1,027 SG FG RANGE: 1,018-1,030 SG
BU:GU: 0,932 Calories: 406,0 kcal/12oz Est ABV: 11,5 %
EE%: 68,40 % Batch: 5,81 gal Boil: 8,58 gal BT: 120 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 22 lbs 12,0 oz Total Hops: 4,90 oz oz.
Amt Name Type # %/IBU
8 lbs 13,1 oz Pale Malt, Maris Otter (3,0 SRM) Grain 1 38,8 %
1 lbs 8,7 oz Chocolate Malt (350,0 SRM) Grain 2 6,8 %
1 lbs 8,7 oz Roasted Barley (300,0 SRM) Grain 3 6,8 %
1 lbs 1,6 oz Barley, Flaked (1,7 SRM) Grain 4 4,8 %
13,1 oz Caramel/Crystal Malt - 80L (80,0 SRM) Grain 5 3,6 %
3,5 oz Peat Smoked Malt (2,8 SRM) Grain 6 1,0 %
Name Description Step Temperat Step Time
Protein Rest Add 16,83 qt of water at 137,9 F 129,2 F 15 min
Saccharification Add 0,00 qt of water at 150,8 F 150,8 F 90 min
Mash Out Add -4,04 qt of water at 172,4 F 172,4 F 15 min
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1,086 SG Est OG: 1,113 SG
Amt Name Type # %/IBU
6 lbs 9,8 oz Pilsner Liquid Extract (3,5 SRM) Extract 7 29,1 %
10,6 oz Candi Sugar, Amber (75,0 SRM) Sugar 8 2,9 %
1 lbs 6,9 oz Amber Dry Extract [Boil for 120 min](12, Dry Extract 9 6,3 %
2,29 oz Columbus (Tomahawk) [16,10 %] - Boil 60, Hop 10 76,8 IBUs
0,63 oz Tettnang [4,50 %] - Boil 60,0 min Hop 11 5,9 IBUs
0,56 oz Chinook [11,00 %] - Boil 60,0 min Hop 12 12,9 IBUs
0,35 oz Styrian Goldings [4,40 %] - Boil 60,0 mi Hop 13 2,9 IBUs
0,53 oz Goldings, East Kent [6,00 %] - Boil 30,0 Hop 14 4,6 IBUs
0,53 oz Goldings, East Kent [6,00 %] - Boil 10,0 Hop 15 2,2 IBUs
i pitch on the yeast cake of a ipa (og 1050)
fermentation started in 2 hours
the next morning three liters of wort were on the floor
The density dropped down to 1060 in 24 hours
final density 1030!
i'm adding some photos in the next days, i tried now but i have some problems with the uploader!
metric units
Ricetta per stout, final liter 22,0 (in bollitura 27,0)
efficienza 67%, boil 120 min.
OG 1,113; IBU: 94,0; EBC: 200;
Malti:
4000 gr Pale Malt, Maris Otter, 1,038;
700 gr Chocolate Malt, 1,030;
700 gr Roasted Barley, 1,028;
370 gr Crystal 75L, 1,034;
100 gr Peated, 1,038;
500 gr flaked barley, 1,033;
3000 gr Light liquid extract, 1,036;
650 gr Amber dry extract, 1,040;
300 gr Zucchero Candito, Amber, 1,042;
hops:
15 gr Goldings, East Kent, 6,0 %a.a., 30 min, Kettle;
15 gr Goldings, East Kent, 6,0 %a.a., 10 min, Kettle;
65 gr Columbus (Tomahawk), 16,1 %a.a., 60 min, Kettle;
16 gr Chinook, 11,0 %a.a., 60 min, Kettle;
10 gr Styrian Goldings, 4,4 %a.a., 60 min, Kettle;
18 gr Tettnang, 4,5 %a.a., 60 min, Kettle;
yeast:
Scotish Ale
Mash Steps:
50 °C 15 min
66 °C 80 min
78 °C 15 min
us units
SRM: 52,8 SRM SRM RANGE: 30,0-40,0 SRM
IBU: 105,4 IBUs Tinseth IBU RANGE: 50,0-90,0 IBUs
OG: 1,113 SG OG RANGE: 1,075-1,115 SG
FG: 1,027 SG FG RANGE: 1,018-1,030 SG
BU:GU: 0,932 Calories: 406,0 kcal/12oz Est ABV: 11,5 %
EE%: 68,40 % Batch: 5,81 gal Boil: 8,58 gal BT: 120 Mins
---WATER CHEMISTRY ADDITIONS----------------
Total Grain Weight: 22 lbs 12,0 oz Total Hops: 4,90 oz oz.
Amt Name Type # %/IBU
8 lbs 13,1 oz Pale Malt, Maris Otter (3,0 SRM) Grain 1 38,8 %
1 lbs 8,7 oz Chocolate Malt (350,0 SRM) Grain 2 6,8 %
1 lbs 8,7 oz Roasted Barley (300,0 SRM) Grain 3 6,8 %
1 lbs 1,6 oz Barley, Flaked (1,7 SRM) Grain 4 4,8 %
13,1 oz Caramel/Crystal Malt - 80L (80,0 SRM) Grain 5 3,6 %
3,5 oz Peat Smoked Malt (2,8 SRM) Grain 6 1,0 %
Name Description Step Temperat Step Time
Protein Rest Add 16,83 qt of water at 137,9 F 129,2 F 15 min
Saccharification Add 0,00 qt of water at 150,8 F 150,8 F 90 min
Mash Out Add -4,04 qt of water at 172,4 F 172,4 F 15 min
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1,086 SG Est OG: 1,113 SG
Amt Name Type # %/IBU
6 lbs 9,8 oz Pilsner Liquid Extract (3,5 SRM) Extract 7 29,1 %
10,6 oz Candi Sugar, Amber (75,0 SRM) Sugar 8 2,9 %
1 lbs 6,9 oz Amber Dry Extract [Boil for 120 min](12, Dry Extract 9 6,3 %
2,29 oz Columbus (Tomahawk) [16,10 %] - Boil 60, Hop 10 76,8 IBUs
0,63 oz Tettnang [4,50 %] - Boil 60,0 min Hop 11 5,9 IBUs
0,56 oz Chinook [11,00 %] - Boil 60,0 min Hop 12 12,9 IBUs
0,35 oz Styrian Goldings [4,40 %] - Boil 60,0 mi Hop 13 2,9 IBUs
0,53 oz Goldings, East Kent [6,00 %] - Boil 30,0 Hop 14 4,6 IBUs
0,53 oz Goldings, East Kent [6,00 %] - Boil 10,0 Hop 15 2,2 IBUs
i pitch on the yeast cake of a ipa (og 1050)
fermentation started in 2 hours
the next morning three liters of wort were on the floor
The density dropped down to 1060 in 24 hours
final density 1030!
i'm adding some photos in the next days, i tried now but i have some problems with the uploader!
