brew of "{,Sour} Stout"

details

derivations

journal

date
step
volume
temp
gravity
(corrected)
notes
strike water
6.84 gl
160 f

160.7 + ~2 = 163.

dough-in
6.84 gl
150 f
1st runnings, start
1st runnings, end
3 gl
1.079
sparge
4.58 gl
2nd runnings, start
2nd runnings, end
7.25 gl
1.057
sparge
4.58 gl
3rd runnings, start
3rd runnings, end
13 gl
1.044
boil, start
11.5 gl
1.053

Sugars added.

boil, end
10 gl
1.057
pitch

S04 into left/glass, S05 into right/BB.

gravity sample
1.015

Left/glass: 1.016, Right/BB: 1.014.

kegged

Left/glass into carboy, bugs added. Right/BB into keg "B". The non-sour version in keg B was super-tasty.

aging
1.014

Gravity reading from sour split; not yet particularly sour. Solid pellicle established since a couple of weeks after pitching.

aging
1.010
aging
1.013

Not particularly sour or funky. Solid pellicle continues to hang out.

aging
1.014

Pellicle has basically started to thin out. Good mix of roasty and not-particularly-sour, though it is present. Needs some oak.

addition

1 5-inch section of medium-toast white-oak honeycomb ("good for 5 gallons in 6 weeks") added.

competition results