Storey Stout - Tuesday, April 21, 2026

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Ingredients in the mash
9 lbs. Bairds Maris Otter
2 lbs. Flaked Barley- ( DO NOT MILL FLAKED BARLEY )

Nottingham dry yeast

Cold Steeped in the fridge overnight in 1 gallon of water in a pot.
Pour the black extract into another pot with your big funnel which 
has the middle strainer.

                                       DO NOT RINSE THEM AT ALL

6 ozs. Black Malt
6 ozs. CaraFa Special III
6 ozs. Roast Barley
6 ozs. Chocolate Malt

Add this extract the last 15 minutes or so in the boil to sanitize.
Remove from the fridge an hour before adding to the boil and strain it with your big 
funnel into another pot. 

Make sure you don't have too much wort in Mr. Robobrew when you sparge. You will
need a gallon or slightly less before doing the boil. Go to the 6.5 gallon mark and no more.
It did indeed go to that level. Now, if I can figure out a better way to cold steep the grains. 
I will do it a couple of days before brew day, that will help with the brew day mess.

35 grams EKG ( 6.1%) @ 60 min.
15 grams EKG ( 6.8% ) @ 60 min.
Mash Water - 5.25 gallons
Sparge Water - 5 gallons
Water Profile - Yellow Full

Water - RO

CA - 50
MG - 7
S04 - 55
CC - 68
PH - 5.30

MASH
Gyp - 1 gram
CC - 2.1 grams
Eps - 1.4 grams
Lactic Acid - 2.3 ml

BOIL
Gyp - 1 gram
CC - 2 grams
Eps - 1.3 grams

Lactic Acid in Sparge - .2 ml

O.G. - 1.047 - ( actual gravity - 1.040 - 66%      
F.G. - 
% -
SRM - 36
BU - 36.5



                                                              THAT GUINNESS TWANG

Add .5 ml of Lactic Acid to the KEG if you want that and give it a good shake. Taste it.
Add .5 ml more and repeat. Be careful not to go above 3 ml or it will taste sour. 

Mr. Robobrew has a slow leak out of the drain valve. I cleaned it because it was quite
dirty. The on/off is really loose and it just won't shut off fully. I used
the Vice to really snug it up, but it still leaks. I will order a new one if it is not to costly.
Ordered a new one. 

I got exactly 7.5 gallons in the kettle after adding all of the roasted cold steeped grains.
Not sure if it is black, quite black, or dark brown. Will know when I get it in my glass.

                                                                NEXT STOUT

Steep your grains in 3 qts. of water in a Muslum bag which contains 24 ounces of dark
grains and place in the fridge overnight. Next morning sometime, squeeze the 
remaining liquid into the pot and add it the last 10 minutes of the boil. Do not go over
10 minutes like you did with this one because you might get an astringent taste from
over boiling the roasted grains. You did do this the first time you did it a few years ago.
The Wine Shoppe on Park sells Muslum Bags. No mess. Buy a few bags because they
are hard to clean, so just toss them out.

Yeast pitched at 1 pm April 21st - 68F

Day 1 - No activity the next morning, but probably will sometime today. 64F. 
             Basement is 58F, so I may need the heat sometime. Starting to see activity
             at 11 am.
Day 2 - 

                         





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