brew of "Roasty Stout, Mk.2"

details

notes

See Roasty Stout, Mk.2, Actual for the real recipe used.

Ca Mg Na SO₄ Cl HCO₃
Source: 18 4 14 12 14 59
"Black Malty": 65 5 25 18 26 220
CaSO₄ @ n/a: --- 1.8g
NaCl @ 0.05 g/gl: 0.3g 0.5g
NaHCO₃ @ 0.10 g/gl: 0.5g n/a
CaCl₂ @ n/a: --- 3.8g
CaCO₃ @ 0.40 g/gl: 2.0g ---
Lactic @ 0.50 ml/gl: 2.5mL 2.34mL
K-meta @ 35mg/gl: 0.18g 0.31g
Computed: 60 4 26 12 22 112
Mash pH: 5.2

derivations

journal

date
step
volume
temp
gravity
(corrected)
notes
make starter
1.6 l

1056 starter; 2014-05-15 manuf date.

make starter
1.6 l

1272 starter

strike water
5.01 gl
157 f

+3F

dough-in
5.01 gl
148 f
mash
148 f

pH 5.4@26.7

sparge
4 gl
1.062
sparge
13 gl
boil, start
12.2 gl
1.028

Plus sugars, plus 12oz DME.

boil, end
9.5 gl
1.035
pitch

1.6L starter of 1056 into left/glass.

1.6L starter of 1272 into right/BB.

primary fermentation
1.011

Sample from left/glass/1056. Sample from right/bb/1272 agrees.

kegged
1.010

Left into keg "A". ~2gl of right into keg "B", the rest into a 3gl carboy.

Sunday: added 300ml of very thin skim evaporated milk "dulce de leche" into the carboy; gravity raised to 1.014.

competition results