CYBI Rogue Shakespeare Stout
http://destroy.net/brewing/CYBI/CYBI-Rogue_Shakespeare_Stout.html
http://thebrewingnetwork.com/shows/579
A ProMash Recipe Report

BJCP Style and Style Guidelines
13-E Stout, American Stout

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
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential 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
Wyeast 1764 Pac Man


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.

Mash Schedule


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.

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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

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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.


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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
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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
The Jamil Show "Can You Brew It" is a production of the Brewing Network
http://www.thebrewingnetwork.com http://destroy.net