08-25-2003 Fargo's Special Stout
A ProMash Brewing Session Report
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Brewing Date:
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Monday August 25, 2003
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Head Brewer:
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Marc Morency
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Asst Brewer:
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Carol Morency
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Recipe:
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Fargo's Special Stout
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BJCP Style and Style Guidelines
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16-A Stout, Dry Stout
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Min OG:
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1.035
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Max OG:
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1.050
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Min IBU:
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30
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Max IBU:
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50
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Min Clr:
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35
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Max Clr:
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90
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Color in SRM, Lovibond
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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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8.35
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Anticipated OG:
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1.066
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Plato:
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16.18
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Anticipated SRM:
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31.7
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Anticipated IBU:
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47.9
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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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1.066
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Plato:
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16.13
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Actual FG:
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1.012
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Plato:
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3.07
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Alc by Weight:
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5.58
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by Volume:
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7.14
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From Measured Gravities.
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ADF:
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81.0
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RDF:
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67.5
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Apparent & Real Degree of Fermentation.
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Actual Mash System Efficiency:
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89 %
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Anticipated Points From Mash:
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1.31
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Actual Points From Mash:
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3.89
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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: Daniels
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
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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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57.5
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4.80 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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33.5
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2.80 lbs.
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Alexander LME - Pale
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America
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1.037
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2
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9.0
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0.75 lbs.
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Roasted Barley
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Great Britain
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1.029
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575
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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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7.10
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37.2
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60 min
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0.50 oz.
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Northern Brewer
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Pellet
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7.10
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9.4
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40 min
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0.50 oz.
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Willamette
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Whole
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5.00
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1.3
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2 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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240 mL
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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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0
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Primary Temperature:
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72 degrees F
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Original Gravity:
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1.066 SG
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16.13
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Plato
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Finishing Gravity:
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1.012 SG
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3.07
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Plato
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Bottling/Kegging Specifics
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Bottling Date:
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Monday September 01, 2003
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Desired Carbonation Level:
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2.30 Volumes CO2
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Fermentation Temperature:
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73 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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13
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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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3.86 Oz
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Amount of Liquid Added:
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0.14 Gal
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Grain/Malt/Extract/Sugar
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Origin
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Recipe Lbs
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Lbs In Stock
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Lbs Needed
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Muntons DME - Dark
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England
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4.80
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0.00
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4.80
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Alexander LME - Pale
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America
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2.80
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0.00
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2.80
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Roasted Barley
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Great Britain
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0.75
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0.00
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0.75
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Hop
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Origin
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Recipe Oz
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Oz In Stock
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Oz Needed
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Northern Brewer - Pellet
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USA
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1.50
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0.00
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1.50
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Northern Brewer - Pellet
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USA
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0.50
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0.00
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0.50
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Willamette - Whole
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USA
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0.50
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0.00
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0.50
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Extras
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Recipe
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In Stock
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Needed
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Gypsum
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8.00
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0.00
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8.00
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Yeast
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Recipe
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In Stock
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Needed
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Cultured from bottle - (Bell's beer )
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1.00
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0.00
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1.00
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Hop HBU's
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Origin
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In Recipe
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In Stock
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Needed
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Northern Brewer - Pellet
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USA
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10.65
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0.00
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10.65
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Northern Brewer - Pellet
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USA
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3.55
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0.00
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3.55
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Willamette - Whole
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USA
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2.50
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0.00
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2.50
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Did not mash. Steeped speciality grains.
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Actual measured original gravity is 1.040, but I have to believe it to be closer to the projected original gravity of 1.060, because of so many fermentables. About 12 days total fermentation entirely in plastic primary fermenter. Pitched starter propagated from one bottle of Bell's Special Double Cream Stout.
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After two weeks, this stout has a fairly strong cherry aroma with a hint of dark chocolate aroma. The color is sort of a very dark brown to dark ruby. The tart cherry flavor is very much present and mixes well with the hopsm, roasted coffee and chocolate malt flavors. The finish is modestly bitter and tart at the same time. There's also a bit of alcoholic kick.
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Total volume of 5 gallons reached with four gallons of wort and one gallon of pure pasteurized tart cherry juice from Bear Lake Michigan.
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Generated with ProMash Brewing Software |