http://destroy.net/brewing/CYBI/CYBI-Rogue_Shakespeare_Stout.html
http://thebrewingnetwork.com/shows/579
A ProMash Recipe Report
| BJCP Style and Style Guidelines |
| Min OG: | 1.050 | Max OG: | 1.075 | |
| Min IBU: | 35 | Max IBU: | 75 | |
| Min Clr: | 30 | Max Clr: | 48 | Color in SRM, Lovibond |
| Recipe Specifics |
| Batch Size (Gal): | 5.00 | Wort Size (Gal): | 5.00 |
| Total Grain (Lbs): | 12.69 | ||
| Anticipated OG: | 1.059 | Plato: | 14.41 |
| Anticipated SRM: | 47.7 | ||
| Anticipated IBU: | 60.4 | ||
| Brewhouse Efficiency: | 67 | % | |
| Wort Boil Time: | 90 | Minutes |
| Pre-Boil Amounts |
| Evaporation Rate: | 15.00 | Percent Per Hour | |
| Pre-Boil Wort Size: | 6.45 | Gal | |
| Pre-Boil Gravity: | 1.045 | SG | 11.30 Plato |
| Formulas Used |
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
| Grain/Extract/Sugar |
| % | Amount | Name | Origin | Potential | SRM |
| 68.2 | 8.50 lbs. | Pale Malt(2-row) | America | 1.036 | 2 |
| 10.2 | 1.30 lbs. | Chocolate Malt | America | 1.029 | 350 |
| 10.2 | 1.30 lbs. | Crystal 120L | America | 1.033 | 120 |
| 9.9 | 1.25 lbs. | Flaked Oats | America | 1.033 | 2 |
| 1.5 | 0.19 lbs. | Roasted Barley | America | 1.028 | 450 |
Potential represented as SG per pound per gallon.
| Hops |
| Amount | Name | Form | Alpha | IBU | Boil Time |
| 2.00 oz. | Cascade | Pellet | 6.40 | 60.4 | 60 min |
| 1.00 oz. | Cascade | Pellet | 6.40 | 0.0 | 0 min |
| Yeast |
| Water Profile |
| Profile: | |
| Profile known for: | |
| Calcium(Ca): | 0.0 ppm |
| Magnesium(Mg): | 0.0 ppm |
| Sodium(Na): | 0.0 ppm |
| Sulfate(SO4): | 0.0 ppm |
| Chloride(Cl): | 0.0 ppm |
| biCarbonate(HCO3): | 0.0 ppm |
| pH: | 0.00 |
| Mash Schedule |
| Mash Type: | Single Step | |
| Grain Lbs: | 12.69 | |
| Water Qts: | 5.67 | Before Additional Infusions |
| Water Gal: | 1.42 | Before Additional Infusions |
| Qts Water Per Lbs Grain: | 0.45 | Before Additional Infusions |
| Rest | Temp | Time |
| Saccharification Rest: | 148 | 45 Min |
| Mash-out Rest: | 170 | 15 Min |
| Sparge: | 0 | 0 Min |
Total Mash Volume Gal: 2.43 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
| Notes |
|
Brewed 10/25/2009. Mash temp 148F, OG 1.058 2L 1.035 Stir plate starter w/ 2 Activator packs of Wyeast 1764 Pac Man created about 24 hours before pitching. --------------------- Metric Conversions: American 2-row Pale: 8.5LB/3.85Kg Chocolate Malt: 1.30LB/.59Kg Crystal 120L: 1.30LB/.59Kg Flaked Oats: 1.25LB/.56Kg Roasted Barley: .19LB/.08Kg/2.88oz. 60 minute hop addition: 2.57oz./72.86g Cascade pellets @ 5.75%AA 0 minute hop addition: 1.25oz/35.43g Cascade pellets @ 5.75%AA Extract conversion: Pale LME: 6.50Lb/2.95Kg Chocolate Malt: 1LB/.45Kg Crystal 120L: 1LB/.45Kg Flaked Oats: .90LB/14.40oz/.40Kg Roasted Barley: .22Lb/3.52Oz/99.79g ---------------- From John directly to JP via email: Shakespeare Stout 66.2% 2 row 10.5% C120 Great Western 10.5% Baird chocolate 9.7% Regular Rolled Oats 2.9% Baird Roasted Barley Hops are all cascade, IBU's 69 O.G. 1.060 Whirlpool hops are half the amount of the boiling hops, you can hop twice in the boil or just once at the start. ----- http://www.rogue.com/beers/shakespeare-stout.php Here's what I get out of the Brewing Network interview with John Maier: 67% American 2-row 11% Chocolate malt 11% Crystal 120L (Great Western) 9.5% Flaked Oats 1.5% Roasted Barley OG 1.061 FG: 1.015 - Approximately 6%ABV 69IBU - 100% Cascade 90 minute boil 148F single infusion mash, 45 min, 15 min. recirculation, 15min @ 170F 69IBU Cascade (T45) @ 60 minutes (use 1/3 the amount you used in bittering for 0 minute) = Cascade (T90) @ whirlpool/flame-out. Using 1/3 would have been .85oz instead of 1.25oz.) Fermentation: Wyeast 1764 (Pac Man) 60F Whirlfloc @ 30min. Servomyces water: 38ppm hardness. Concord water approximately 100ppm "hardness" : http://www.ccwater.com/files/AWQR08.pdf ---- 1.7L 1.035OG stir plate starter pitched w/ 2 Wyeast packs for an approximate cell count of 420 billion. Fermentation: Wyeast 1764 (Pac Man) 60F Target F 1.015, approximately 6% ABV |
Special thanks to John Maier
Nathan Smith, nate@destroy.net
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