brew of "Roasty Stout, Mk.3"

details

notes

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
dough-in
5 gl
172 f
mash
160 f

Did a RIMS-based mash-out step up to about 165°F over the last 20 minutes of the mash.

1st runnings, end
2 gl
1.076
2nd runnings, start
5.75 gl
1.046
3rd runnings, end
11.5 gl
1.032
boil, start
11.5 gl
1.036

Plus sugars.

boil, end
10 gl
1.038

pH 5.8 @ 11.8°C.

pitch

Pitched 1184 into left/glass, 1272 at high krausen (only ~24 hours on stir plate) into right/BB.

gravity sample
63 f
1.012

Strange krausen, but fermentation seems to have occurred. Very roasty, slightly too bitter.

kegged
1.014

Left/glass/1184 into keg "G". Right/BB/1272 into keg "H".

competition results