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Date Created: 06/24/2008
BeerSmith Recipe Printout - www.beersmith.com
Recipe: Sour Mash Dry Stout
Brewer: Joe S
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
Batch Size: 5.50 gal
Boil Size: 7.29 gal
Estimated OG: 1.048 SG
Estimated Color: 36.3 SRM
Estimated IBU: 37.0 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
Code:
Amount Item Type
% or IBU
5 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 47.62 %
2 lbs Barley, Flaked (1.7 SRM) Grain 19.05 %
2 lbs Rye Malt (4.7 SRM) Grain 19.05 %
1 lbs Roasted Barley (300.0 SRM) Grain 9.52 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 4.76 %
1.00 oz Sterling [7.50 %] (60 min) Hops 23.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (30 min) Hops 13.4 IBU
1.10 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
4.40 oz Oak Chips (Secondary 7.0 days) Misc
1 Pkgs Nottingham Yeast Cake (Danstar #-) [StarteYeast-Ale
Mash Schedule: TBD -- Sour Mash 2-3 lb of the M.O.
Notes:
The idea for this beer is to use about 2 lb of the Maris Otter in a one or
two-day sour mash (e.g. mash-in at conversion temp and let sour for a couple of
days). Following that, dough-in the remaining grains on top and mash/boil as
normal. Hopefully, there's a cake of Nottingham ready to go to pitch on top of
for a quick, clean ferment. Consider reserving part of the yeast cake out to
prevent overpitching. Consider aging on Oak. |
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Comments
 | jds
07/01/2008 1:59 PM
Latest Version...
BeerSmith Recipe Printout -
www.beersmith.com
Recipe: Sour Mash Dry Stout
Brewer: Joe S
Asst Brewer:
Style: Dry Stout (Irish)
TYPE: Partial Mash
Taste: (35.0)
Recipe Specifications
Batch Size: 5.50 gal
Boil Size: 7.00 gal
Estimated OG: 1.039 SG
Estimated Color: 24.4 SRM
Estimated IBU: 38.5 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes
Ingredients:
Amount Item
Type
% or IBU
4.0 oz Rice Hulls (0.0 SRM)
Adjunct
2.86 %
3 lbs 8.0 oz Pale Malt, Maris
Otter (3.0 SRM) Grain
40.00 %
2 lbs Rye Malt (4.7 SRM)
Grain
22.86 %
1 lbs 8.0 oz Barley, Flaked (1.7
SRM) Grain
17.14 %
1 lbs Roasted Barley
(300.0 SRM) Grain
11.43 %
8.0 oz Pale Malt, Maris
Otter (3.0 SRM) Grain
5.71 %
1.00 oz Sterling [7.50 %]
(60 min) (First Wort HoHops
27.9 IBU
1.00 oz Goldings, East Kent
[5.00 %] (10 min) Hops
6.8 IBU
1.00 oz Goldings, East Kent
[5.00 %] (5 min) Hops
3.7 IBU
1.00 tbsp PH 5.2 Stabilizer
(Mash 60.0 min) Misc
1 Pkgs Nottingham Yeast
Cake (Danstar #-) [StarteYeast-Ale
Mash Schedule: Single Infusion,
Light Body
Total Grain Weight: 8.25 lb
Single Infusion, Light Body
Step Time Name
Description
Step Temp
60 min Mash In
Add 10.31 qt of water at 161.4 F
150.0 F
Notes:
Based on reading on HBT, the
method will be to mash in 1/2 lb
of the MO at 130F 24 h before
brewing, then add the sour mash to
the mash tun just prior to
lautering, to prevent pH issues
while mashing the remainder of the
grains. Boiling will kill off the
lacto cultures generated during
the sour mash |
| | jds
06/25/2008 10:56 PM
After some further thought, I'm
probably going to skip the oak on
the first brew -- I want to know
how the sour mash goes. Also, it
seems that a better plan is to
mash-in the grains for the sour
mash at 130F or so, and let sour
for ~24 hours. My research
suggests that the sour mash
shouldn't be added to the
"regular" mash until
mash-out/sparging, to prevent the
low pH of the sour mash affecting
efficiency. |
|  | jzal8
06/24/2008 7:50 PM
Very interesting. If it is you
first time doing a sour mash, you
might consider oaking only half
the batch. I figure that might
really help you pinpoint what the
sour mash has lent to your beer.
I'll be interesting to hearing
about the results if you go
through with it. I know next year
I might be going sour mash vs acid
malt for my St. Patty's day stout
attempt. |
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