Burning Barrel Stout
Dry Stout

 

Type: All Grain

 Date: 08/01/2005

Batch Size: 19.00 L

 Brewer: Tim Gorman
Boil Size: 22.79 L Asst Brewer: Kevin Perdue, Jason Scheffler, Colin Kilburn
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.0
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
2.75 kg Pale Malt, Maris Otter (Crisp) (3.0 SRM) Grain 65.0 %
0.50 kg Caramel/Crystal Malt -120L (120.0 SRM) Grain 11.8 %
0.45 kg Barley, Flaked (1.7 SRM) Grain 10.6 %
0.42 kg Roasted Barley (300.0 SRM) Grain 9.9 %
0.11 kg Chocolate Malt (350.0 SRM) Grain 2.6 %
28.00 gm Fuggles (leaf) [5.70%] (60 min) Hops 19.3 IBU
28.00 gm Goldings, East Kent (leaf) [4.60%] (60 min) Hops 15.6 IBU
0.50 tsp Baking Soda (Mash 60.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) [Starter 125 ml] Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.046 SG

 Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.4 % Actual Alcohol by Vol: 3.9 %
Bitterness: 34.9 IBU Calories: 435 cal/l
Est Color: 35.7 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 4.23 kg
Sparge Water: 16.94 L Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Name Description Step Temp Step Time
Mash In Add 11.03 L of water at 71.9 C 65.6 C 60 min

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.0
Pressure/Weight: 124.2 KPA Carbonation Used: -18psi
Keg/Bottling Temperature: 18.0 C Age for: 28.0 days
Storage Temperature: 11.1 C  
 

Notes
SG 1.016 Jan. 13, 2005
This Stout won bronze at MIM 2005.