11-23-2003 Up North Cherry Stout
A ProMash Brewing Session Report
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Brewing Date:
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Sunday November 23, 2003
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Head Brewer:
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Marc Morency
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Quality Control:
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Carol Morency
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Recipe:
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Up North Cherry Stout
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Batch Size (Gal):
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5.00
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Wort Size (Gal):
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2.50
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Total Grain (Lbs):
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9.38
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Anticipated OG:
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1.061
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Plato:
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14.95
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Anticipated SRM:
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52.6
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Anticipated IBU:
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41.3
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Brewhouse Efficiency:
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30
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%
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Wort Boil Time:
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60
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Minutes
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Actual OG:
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1.060
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Plato:
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14.74
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Actual FG:
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1.014
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Plato:
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3.57
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Alc by Weight:
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4.74
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by Volume:
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6.07
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From Measured Gravities.
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ADF:
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75.8
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RDF:
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63.2
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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26 %
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Anticipated Points From Mash:
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6.84
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Actual Points From Mash:
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5.95
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%
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Amount
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Name
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Origin
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Potential
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SRM
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62.7
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5.88 lbs.
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Muntons DME - Dark
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England
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1.046
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30
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5.3
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0.50 lbs.
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Flaked Barley
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America
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1.032
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2
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10.7
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1.00 lbs.
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Pale Malt(2-row)
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America
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1.036
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2
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10.7
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1.00 lbs.
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Roasted Barley
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America
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1.028
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450
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10.7
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1.00 lbs.
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Chocolate Malt
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Great Britain
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1.034
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475
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Potential represented as SG per pound per gallon.
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Amount
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Name
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Form
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Alpha
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IBU
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Boil Time
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1.50 oz.
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Northern Brewer
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Pellet
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10.00
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41.3
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40 min
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Amount
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Name
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Type
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Time
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8.00 Tsp
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Gypsum
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Other
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60 Min.(boil)
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Bell's beer Cultured from bottle
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Pitched From:
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Starter
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Amount Pitched:
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4 OZ
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Lag Time:
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8.00 hours
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Primary Fermenter:
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Plastic
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Primary Type:
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Closed
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Days In Primary:
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7
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Primary Temperature:
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70 degrees F
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Secondary Fermenter:
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Glass
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Secondary Type:
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Closed
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Days In Secondary:
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14
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Secondary Temperature:
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72 degrees F
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Original Gravity:
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1.060 SG
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14.74
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Plato
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Finishing Gravity:
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1.014 SG
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3.57
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Sunday December 14, 2003
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Desired Carbonation Level:
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1.90 Volumes CO2
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Fermentation Temperature:
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72 F
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Amount In Bottles:
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5.00 Gallons
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Days Conditioned:
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0
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Carbonation Method:
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Natural
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Priming Medium Used:
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Corn Sugar
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Amount of Priming Used:
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2.00 Oz
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Amount of Liquid Added:
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0.14 Gal
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Fermented upstairs in the kitchen.
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Very dark, almost opaque, with a fairly strong roasted malt/coffee aroma. Tasted at bottling time, the flavors included chocolate and coffee notes laced with dark cherries. More complex than the last batch. with a long finish and a noticeable bitterness contributed by the hops and dark malts. This should be nice.
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add one gallon pasteurized tart cherry juice
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Generated with ProMash Brewing Software |