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Char's Snout Stout

184 calories 22.8 g 12 oz
Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 60 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Chris Germain
Rating:
4.00 (1 Review)

Calories: 184 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created Friday December 1st 2017
1.055
1.019
4.8%
21.7
33.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
48 oz United Kingdom - Maris Otter Pale48 oz Maris Otter Pale 38 3.75 54.5%
4 oz Flaked Barley4 oz Flaked Barley 32 2.2 4.5%
4 oz Lactose (Milk Sugar)4 oz Lactose (Milk Sugar) - (late boil kettle addition) 41 1 4.5%
4 oz United Kingdom - Brown4 oz Brown 32 65 4.5%
6 oz United Kingdom - Chocolate6 oz Chocolate 34 425 6.8%
2 oz American - Midnight Wheat Malt2 oz Midnight Wheat Malt 33 550 2.3%
2 oz United Kingdom - Extra Dark Crystal 160L2 oz Extra Dark Crystal 160L 33 160 2.3%
2 oz United Kingdom - Roasted Barley2 oz Roasted Barley 29 550 2.3%
16 oz Flaked Wheat16 oz Flaked Wheat 34 2 18.2%
88 oz / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 10.2 Boil 60 min 21.68 100%
8 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 gal Strike Temperature 162 °F --
4 gal Mash in Temperature 156 °F 60 min
3.5 gal Mash out Temperature 170 °F 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Cocoa Nibs Flavor Primary 7 days
2 oz Coffee Beans Flavor Primary 7 days
2 oz Bourbon Other Primary 1 days
 
Yeast
Wyeast - Irish Ale 1084
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
62 - 72 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Set & Forget       CO2 Level: 2.0 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Going with NEIPA water cause I like the mouthfeel.
Mash Chemistry and Brewing Water Calculator
 
Notes

Soaking nibs and coffee beans in run, whiskey, or vodka and will let sit a few data before adding to primary once fg is reached. Will then rack half into a 10L oak mini barrel and rest into keg. I'll age ijn the mini barrel tasting regularly until I feel the right oak character has been imparted before bottling.

1) Started with 4 gallons of water, mashed in at 162F. Completed 60 minute mash - ph 5-5.2. Raised temp for mashout and didn't squeeze.

2) Boil was normal, followed hop schedule. With 10 mins left I turned off burner and added lactose, 1/2 tsp yeast nutrient, and half a whirlfloc tablet.

3) Immersion chilled to ~70F then transfered to fermenter. OG 1.054

4) Placed fermenter in temp controlled chamber and cooled to 66F before letting aerator run for ~30m then pitched ballooned yeast packet.

5) Fermentation going strong 12 hours in.

6) 10 days in and fermentation seems wrapped up. Pulled a sample and the beer tastes great. I course ground 2oz of cacao nibs and 2oz of metropolis coffee beans (med roast) and am soaking in bourbon for 24 hours to add to primary.

7) After 24 hours I added mix with liquid (soaked up mostly) to the primary, left in for about 48 hours and tasted. It seemed the flavor had settled in so I decided it was time to keg / barrel the batch.

8) I added a little over a gallon to a 10L mini-barrel and kegged the remainder of ~1.5 gallons.

9) After barrel-aging for about 48 hours, I bottled directly from the barrel and used fermcaps. Bottles were sanitized and purged with co2.

Barrel-aged: The oak flavor overpowered the cacao nibs and coffee, likely cause it was a new barrel that hadn't aged anything yet. I'm going to let those condition for several weeks before drinking.

Kegged: I set the vols to 1.8-2.0 to carbonate through set and forget. I've been tasting the beer hasn't yet carbonated, but has a good overall flavor. The coffee overpowered the cacao so I think next time I'll do 2:1 cacao to coffee.

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  • Public: Yup, Shared
  • Last Updated: 2018-01-31 03:25 UTC
Discussion about this recipe:
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Germainium 01/31/2018 at 03:25am
4 of 5

Came out a little thin, but was my first attempt at a stout/porter. Tasted very good but needed more body.


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