• Welcome to New Brunswick Craft Brewers Association.

Smooth Stout IV

Started by brew, August 03, 2011, 08:29:55 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

brew

This was a buddies recipe: Smooth Stout IV

So I'm trying the protein rest it calls for at 122F....
NBCBA Treasurer
Planned: Drink beer later, Primary: Drink beer soon, Secondary: Drink beer shortly, Kegged: Drinking beer now

Richard

Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

Kyle

looks like a very good recipe, you probably don't need the rice hulls. I might give this one a try, but I would just go with a Single Infusion Mash at 155F.
Charter Member

On Tap: DIPA, Vienna SMaSH, Imp Stout
Planned: IPA
Fermenting: --

Richard

Wonder what degree the RB is supposed to be in that receipe. Seems to be a similar variable to the degree of crystal malt.
Charter Member

Kegged: air.
Primary: air.
Bulk Aging: Silence of the Lambics (Pitched 13/05/2012).
Owed: JQ LSA x 1, Kyle Stout x 1 & IPA x 1.

brew

Soo I screwed the pooch and miscalculated the second strike temp for the main mash (forgot to calculate in the existing protein rest water temp in addition to the grain temp), so I boiled up my mash out water, plus a bit of the sparge water as well to bring it up to 148 F for mash. Looks like she's going to be a super light stout! OG was 1.051.

Sorry Richard, was doing too many things at once last night - didn't get a chance to grab the camera... it does look dark though and it does smell good!
NBCBA Treasurer
Planned: Drink beer later, Primary: Drink beer soon, Secondary: Drink beer shortly, Kegged: Drinking beer now

Dave Savoie

Brew was this the stout you had on tap at your gathering ?
Charter Member

brew

Hi Dave - yes it was - I'll be making it again for sure so it'll be interesting if it turns out the same or not...
NBCBA Treasurer
Planned: Drink beer later, Primary: Drink beer soon, Secondary: Drink beer shortly, Kegged: Drinking beer now