Stoutus VI

Stoutus VI – a classic stout.

Brewed October 9, 2018. Bottled October 28, 2018.

5% ABV  (OG 1.056 / FG 1.018)

Recipe:

  • 3 kilo Dark malt extract
  • 200 grams Black malt
  • 200 grams Chocolate malt
  • 200 grams Flaked Wheat
  • 15 grams Magnum hops
  • 15 grams Magnum hops
  • 11 grams Muntons Premium Gold yeast
  • 150 grams dextrose

Brew Notes:
Recipe by YSR Ariza of Bar-Lev, brewed by Y. Sasson. Cleaned and sanitised with powder bi-sulfate solution. Grain bag added to approx 20L of water at 68°C for 45 minutes, with temperature reaching a peak of approx 72°C throughout the mash. Grain bag squeeze and soaked, water and extract added to two pots for a total of 20+L wort. Magnum hops added 40 minutes after boilpoint for 20 minutes, factoring in the no-chill scheduling. More Magnum hops added at flameout. 18L of wort decanted into the corked-lid bucket (no-chill) with an added 2L of water to total 20L. Muntons yeast pack added the following day. OG 1.056 at 23°C. Checked 16 days into brew: SG 1.018. Checked 18 days into brew: FG 1.018 = 5% ABV. Bottled into sanitised 330ml and 500ml bottles primed with 150 grams dextrose.

Yield: 18.5L (53 x 330ml, 2 x 500ml bottles)

Stoutus V

Stoutus V – a chocolate stout.

Brewed May 15, 2018. Bottled May 29, 2018.

5% ABV  (OG 1.056 / FG 1.018)

Recipe:

  • 3 kilo Pale Ale extract
  • 300 grams Roasted Barley
  • 300 grams Chocolate malt
  • 300 grams Crystal 90 malt
  • 300 grams Carapils
  • 500 grams Flaked Barley
  • 30 grams Northern Brewer hops
  • 30 grams East Kent Goldings hops
  • 11 grams Danstar Nottingham ale yeast
  • 90 grams cane sugar
  • 85 grams cocoa

Brew Notes:
Brewed by Y. Sasson. Cleaned and sanitised with powder bi-sulfate solution. Grain bag with cocoa added to approx 17L of water at 67°C for 50 minutes, with temperature rising to approx 90°C by the end of the mash. Grain bag squeeze and soaked, water and extract added to the pot at 55°C for a total of approx 22L wort. Northern Brewer hops added 20 minutes after boilpoint for 40 minutes, factoring in the no-chill scheduling. East Kent Goldings hops added at flameout. Decanted into the no-chill container with an added 4.5L of boiled water to make up for boil-off. Nottingham ale yeast pack added the following day. OG 1.056 at 24°C. Checked 11 days into brew: SG 1.019. Checked 12 days into brew: SG 1.018. Checked 14 days into brew: FG 1.018 = 5% ABV. Bottled into sanitised 330ml bottles primed with 90 grams cane sugar.

Yield: 16.2L (49 x 330ml bottles)

Stoutus IV

Stoutus IV – a peat-smoked stout.

Brewed September 28, 2017. Bottled October 12, 2017.

4.2% ABV  (OG 1.051 / FG 1.019)

Recipe:

  • 3 kilo Pale Ale extract
  • 400 grams Roasted Barley
  • 200 grams Chocolate malt
  • 350 grams Peated malt
  • 500 grams Flaked Barley
  • 30 grams Opal hops
  • 30 grams Fuggle hops
  • 11 grams Danstar Nottingham ale yeast
  • 100 grams cane sugar

Brew Notes:
Cleaned with bleach solution. Sanitised with Iodophor solution. Grain bag added at 70°C for 50 minutes. Extract added at 64°C. Opal hops added 15 minutes after boilpoint for 45 minutes. Fuggle hops added for 15 minutes. Cold crash with 3.5 bags of ice bring the total volume to nearly 22L. Nottingham ale yeast pack added at 25°C. OG 1.051 at 25°C. Checked 13 days into brew: SG 1.019 at 22°C. Checked 14 days into brew: FG 1.019 = 4.2% ABV. Bottled into Iodophor solution sanitised 330ml and 1L bottles primed with 100 grams cane sugar.

Yield: 20.5L (47 x 330ml, 5 x 1L bottles)

Stoutus III

Stoutus III – an oatmeal stout with bourbon.

Brewed April 27, 2017. Bottled May 11, 2017.

4.5% ABV  (OG 1.052 / FG 1.020)

Recipe:

  • 1 kilo Pale Ale malt
  • 75 grams Victory malt
  • 75 grams Chocolate malt
  • 50 grams Blackprinz malt
  • 50 grams Crystal malt
  • 50 grams Roasted barley
  • 100 grams Toasted oats
  • 15 grams East Kent Golding hops
  • 3 grams Muntons ale yeast
  • 35 grams brown sugar
  • 30 ml Wild Turkey bourbon

Brew Notes:
Split batch with Stoutus II. Cleaned and sanitised with Iodophor solution. Mash water for BIAB: 6L tap + 1.75L boiled tap water. Grain bag added at 70°C for 1 hours, with added boiled water to maintain temperature for a final temperature of 67°C. Wort set to boil for approx 1 hour and then East Kent Golding hops added at boilpoint for an additional 60 minutes. Attempted cold crash with 1kg/L ice and then refridgeration until morning. Half of a Muntons ale yeast pack added at 24°C. OG 1.052 at 24°C.  Checked 11 days into brew: SG 1.020. Checked 13 days into brew: FG 1.020 = 4.2% ABV. Added approximately 30ml of Wild Turkey bourbon (raising to 4.5% ABV) and bottled into Iodophor solution sanitised 330ml and 750ml bottles primed with approximately 35 grams brown sugar. Cork and attempted wax seal on the 750ml bottle.

Yield: 4.7L (12 x 330ml, 1 x 750ml bottles)

Stoutus II

Stoutus II – an oatmeal stout.

Brewed April 27, 2017. Bottled May 11, 2017.

4.2% ABV  (OG 1.052 / FG 1.020)

Recipe:

  • 1 kilo Pale Ale malt
  • 75 grams Victory malt
  • 75 grams Chocolate malt
  • 50 grams Blackprinz malt
  • 50 grams Crystal malt
  • 50 grams Roasted barley
  • 100 grams Toasted oats
  • 15 grams East Kent Golding hops
  • 3 grams Muntons ale yeast
  • 30 grams brown sugar

Brew Notes:
Cleaned and sanitised with Iodophor solution. Mash water for BIAB: 6L tap + 1.75L boiled tap water. Grain bag added at 70°C for 1 hours, with added boiled water to maintain temperature for a final temperature of 67°C. Wort set to boil for approx 1 hour and then East Kent Golding hops added at boilpoint for an additional 60 minutes. Attempted cold crash with 1kg/L ice and then refrigeration until morning. Half of a Muntons ale yeast pack added at 24°C. OG 1.052 at 24°C. Checked 11 days into brew: SG 1.020 with a good smell but tangy and unpleasant taste – possible infection. Checked 13 days into brew: FG 1.020 = 4.2% ABV. Despite the possible infection, bottled into Iodophor solution sanitised 500ml bottles primed with approximately 35 grams brown sugar.

Yield: 5.5L (11 x 500ml bottles)

Stoutus I

Stoutus I

Stoutus I – a slightly smoked stout.

Brewed December 7, 2016. Bottled December 28, 2016.

4% ABV  (OG 1.052 / FG 1.022)

Recipe:

  • 3 kilo Pale Ale extract
  • 300 grams Roasted Barley
  • 200 grams Light Chocolate malt
  • 200 grams Blackprinz malt
  • 250 grams Smoked malt (apple)
  • 200 grams Barley flakes
  • 30 grams Challenger hops
  • 30 grams East Kent Golding hops
  • 11 grams Danstar Nottingham ale yeast
  • 120 grams dextrose

Brew Notes:
Cleaned with bleach solution. Sanitised with Iodophor solution. Water: 6L bottled, 6L boiled tap, + 6kg/6L ice and 4L more bottled. Grain bag added at 80°C for 28 minutes. Extract added at 63°C. Challenger hops added at boilpoint for 60 minutes. East Kent Golding hops added for 10 minutes. Nottingham ale yeast pack added 25°C. OG 1.050 at 25°C dropped to 1.052 at 22°C. Checked 12 days into brew: SG 1.023 at 18°C. Checked 18 days into brew: SG 1.022 at 20°C. Checked 21 days into brew: FG 1.022 at 17°C = 4% ABV. Bottled into Iodophor solution sanitised 500ml bottles primed with 120 grams dextrose.

Yield: 19.5L (39 x 500ml bottles)