New Take on Shakespeare Stout
| Dates |
| Date Brewed: | 4 Oct 2014 | Date Racked: | 4 Oct 2014 | ||
| Date Packaged: | 19 Oct 2014 | Date Ready: | 26 Oct 2014 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.050 SG | Maximum OG: | 1.075 SG |
| Minimum FG: | 1.010 SG | Maximum FG: | 1.022 SG |
| Minimum IBU: | 35 IBU | Maximum IBU: | 75 IBU |
| Minimum Color: | 30.0 SRM | Maximum Color: | 40.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 16.50 US gals | Actual Wort Volume Before Boil: | 15.50 US gals |
| Target Wort Volume After Boil: | 13.50 US gals | Actual Wort Volume After Boil: | 14.00 US gals |
| Target Volume Transferred: | 12.00 US gals | Actual Volume Transferred: | 12.00 US gals |
| Target Volume At Pitching: | 12.00 US gals | Actual Volume At Pitching: | 12.00 US gals |
| Target Volume Of Finished Beer: | 11.50 US gals | Actual Volume Of Finished Beer: | 12.00 US gals |
| Target Pre-Boil Gravity: | 1.052 SG | Actual Pre-Boil Gravity: | 1.046 SG |
| Target OG: | 1.064 SG | Actual OG: | 1.075 SG |
| Target FG: | 1.015 SG | Actual FG: | 1.020 SG |
| Target Apparent Attenuation:: | 75.0 % | Actual Apparent Attenuation: | 72.4 % |
| Target ABV: | 6.5 % | Actual ABV: | 7.4 % |
| Target ABW: | 5.1 % | Actual ABW: | 5.7 % |
| Target IBU (using Tinseth): | 64.6 IBU | Actual IBU: | 66.0 IBU |
| Target Color (using Morey): | 42.8 SRM | Actual Color: | 42.8 SRM |
| Target Mash Efficiency: | 70.0 % | Actual Mash Efficiency: | 57.5 % |
| Target Fermentation Temp: | 68 degF | Actual Fermentation Temp: | 68 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 25lb 0oz | 73.7 % | 7.4 | In Mash/Steeped |
| US Chocolate Malt (350) | 3lb 0oz | 8.8 % | 77.1 | In Mash/Steeped |
| US Caramel 120L Malt | 3lb 0oz | 8.8 % | 26.4 | In Mash/Steeped |
| UK Flaked Oats | 2lb 0oz | 5.8 % | 0.4 | In Mash/Steeped |
| US Roasted Barley | 1lb 0oz | 2.9 % | 22.0 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| US Cascade | 8.3 % | 1.00 oz | 11.1 | Loose Whole Hops | 90 Min From End |
| US Centennial | 10.5 % | 3.50 oz | 46.0 | Loose Whole Hops | 60 Min From End |
| US Chinook | 14.2 % | 2.00 oz | 7.1 | Loose Whole Hops | 5 Min From End |
| US Cascade | 8.3 % | 0.60 oz | 0.3 | Loose Pellet Hops | 1 Min From End |
| US Centennial | 10.5 % | 1.50 oz | 0.0 | Loose Whole Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (65C/149F) |
| Step Type | Temperature | Duration |
| Rest at | 149 degF | 60 |
| Mash Notes |
| 3g cc 1g gyp in each tun. sparge temps weren't there, 1st time trying w/ pump. |
| Boil Notes |
| Decided to extend to 90 minutes, added 13oz light extract to boil at 20 minutes. |
| Fermentation Notes |
|
1600L starters each NW Finish: 1.022 - 7.1% |
| Packaging Notes |
| Tasting Notes |
| 1056 is very good initially, then gets the over-hopped veggie aftertast. The NW Ale is the long-term winner - roastier, less vegetal. |