Storey Stout - Sunday, January 29, 2023
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| Beer Gas Someday |
11 lbs. Golden Promise
6 ozs. Brown
5.5 ozs. Crystal 120
US-05 ( Rehydrated )
Mash these ingredients only at 152 F.
Cold Steeping the Roasted Grains
Add 2 1/2 qts. of RO water to a pot, add the grains and put it in the fridge overnight. This keeps the chance of an infection way down. Strain it into another pot when you boil your wort. Add the roasted grains extract at 10 minutes left in the boil to sanitize it. It was as thick as oil and quite black. Use 3 qts. water next time you brew this.
Cara III - 8 ozs.
Choc - 8 ozs.
Roast Barley - 8 ozs.
O.G. - 1.046
F.G. -
% -
SRM - 36
BU - 35
Amber Balanced ( Because I am only mashing 2 row and crystal malt, SRM - 9.3 )
CA - 50
MG - 10
S04 - 75
CI - 63
PH - 5.45
Mash Water - 5.25 gallons ( Going with a grain to water ratio of 1.8 )
Sparge Water - 5 gallons
Mash
Gyp - 1.3 g
CI - 1.9 g
Eps - 1.9 g
Baking Soda - .4 g
Boil
Gyp - 1.3 g
CI - 1.8 g
Eps - 1.9 g
Sparge Water - .2 ml Lactic Acid
BREW DAY NOTES
It took longer than I thought to get to a boil after I added the dark grain extract. Next time bring it out of the fridge 1 or 2 hours ahead of time and rinse the grains right away. Add to the boil 10 minutes before cooling. Other than that, everything went well. Done early. Chilled at 8:50 AM.
US-05 REHYDRATED AND PITCHED AT 11:30 AM
Day 1 - Going good the next morning. Door open though. 68 F.
Day 5 - Still bubbling away, but only once a minute. Not sure if that is normal though. Keg in 6 - 7
days. Not bottle conditioning this time. The next one will be though, and after that.
Day 12 - It has been done for awhile now. This is the first brew I rehydrated the dry yeast.
KEG ANY TIME
I will check the gravity, but there is nothing I can do if it is high because it has been done for a
few days now. I will keg it when I transfer my House Dust to another keg. Will keg it on Feb. 13.
I am kegging this as I don't need another stout until late July so there is lots of time to brew
another one. I will do it in the summer on Mr. Robobrew in the garage.
TASTE ON KEGGING DAY - FEB. 13
Taste is really smooth, just what I wanted. Carbing up late tonight when I go to bed.
TASTE ON FEB. 15
Okay for a young beer. It is dark for sure. I served at around 15 psi and got a long lasting head, but no beer gas this year. Maybe when I win a lottery. Not a strong roasted malt taste. I may add all of the dark malts next time in the sparge. That would be easier for sure, not sure how it taste though. I can add more Special III though. Not cloying though which is everything to me. As of Feb. 23, the strong roast flavour has started to fade. Still may not brew another one though cause I am brewing other styles for now.
This has turned out to be a really nice stout.
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