Cursing the Darkness 2018
Sweet Stout (13 B)
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 8.54 gal
Boil Time: 90 min
End of Boil Vol: 6.51 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Two Stage
Date: 01 Dec 2018
Brewer: Thomas Gideon
Asst Brewer:
Equipment: My Equipment 2016-07
Efficiency: 72.00 %
Est Mash Efficiency: 81.8 %
Taste Rating: 30.0
Taste Notes:
| Amt | Name | Type | # | %/IBU | Volume |
|---|---|---|---|---|---|
| 6.80 gal | Rockville, MD | Water | 1 | - | - |
| 3.31 gal | Malt Forward | Water | 2 | - | - |
| 2.74 g | Baking Soda (Mash) | Water Agent | 3 | - | - |
| 1.62 g | Calcium Chloride (Mash) | Water Agent | 4 | - | - |
| 0.95 g | Epsom Salt (MgSO4) (Mash) | Water Agent | 5 | - | - |
| 6 lbs | Pale (DCM) (2.5 SRM) | Grain | 6 | 55.8 % | 0.47 gal |
| 1 lbs | Barley, Flaked (1.7 SRM) | Grain | 7 | 9.3 % | 0.08 gal |
| 1 lbs | Roasted Barley (Muntons) (525.0 SRM) | Grain | 8 | 9.3 % | 0.08 gal |
| 8.0 oz | Caramel/Crystal Malt - 60L (60.0 SRM) | Grain | 9 | 4.7 % | 0.04 gal |
| 8.0 oz | Mild Malt (4.0 SRM) | Grain | 10 | 4.7 % | 0.04 gal |
| 1.00 oz | Cluster [7.00 %] - First Wort 60.0 min | Hop | 11 | 24.9 IBUs | - |
| 8.0 oz | Treacle [Boil] [Boil for 20 min](100.0 SRM) | Extract | 12 | 4.7 % | 0.04 gal |
| 1 lbs 4.0 oz | Milk Sugar (Lactose) [Boil] [Boil for 20 min](0.0 SRM) | Sugar | 13 | 11.6 % | 0.11 gal |
| 2.50 oz | Bramling Cross [6.00 %] - Steep/Whirlpool 20.0 min, 194.4 F | Hop | 14 | 15.2 IBUs | - |
| 1.0 pkg | Tartan (Imperial Yeast #A31) | Yeast | 15 | - | - |
| 1.00 oz | Bramling Cross [6.00 %] - Dry Hop 14.0 Days | Hop | 16 | 0.0 IBUs | - |
| 1.00 oz | Bramling Cross [6.00 %] - Dry Hop 0.0 Days | Hop | 17 | 0.0 IBUs | - |
Gravity, Alcohol Content and Color
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 4.4 %
Bitterness: 40.0 IBUs
Est Color: 35.1 SRM Measured Original Gravity: 1.058 SG
Measured Final Gravity: 1.019 SG
Actual Alcohol by Vol: 5.2 %
Calories: 197.1 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 6.80 gal
Sparge Temperature: 170.0 F
Adjust Temp for Equipment: FALSE
Est Mash PH: 5.56
Measured Mash PH: 5.61
Total Grain Weight: 10 lbs 12.0 oz
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Target Mash PH: 5.20
Mash Acid Addition: 5.4 ml (0.4 tbsp) Lactic Acid (88%)
Sparge Acid Addition: 3.2 ml (0.2 tbsp) Lactic Acid (88%)
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 3.31 gal of water at 161.9 F | 152.0 F | 60 min |
Sparge: Fly sparge with 6.80 gal water at 170.0 F Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 9.02 PSI
Keg/Bottling Temperature: 45.0 F
Fermentation: Ale, Two Stage
Fermenter:
Volumes of CO2: 2.0
Carbonation Est: Keg with 9.02 PSI
Carbonation (from Meas Vol): Keg with 9.02 PSI
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
http://barclayperkins.blogspot.com/2016/08/lets-brew-1949-william-younger-btlg-dbs.html
1.0g epsom - a heaping 1/4 tsp
1.7g CaCl - 1/2 tsp
2.9g baking soda - 1/2 tsp and 1/8 tsp
0.76L starter
2.57oz DME
Added 11.6 oz DME
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