Black Barn
Foreign Extra Stout
Type: Partial Mash Date: 02/03/2012
Batch Size (fermenter): 5.00 gal Brewer: Jacob
Boil Size: 4.27 gal Asst Brewer:
Boil Time: 60 min Equipment: Pot and Cooler ( 5 Gal/19 L) - Extract/Partial Mash
End of Boil Volume 3.90 gal Brewhouse Efficiency: 60.00 %
Final Bottling Volume: 4.60 gal Est Mash Efficiency 87.4 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:

Ingredients

Ingredients
Amt Name Type # %/IBU
3 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 28.4 %
10.8 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 6.4 %
9.0 oz Chocolate Rye Malt (250.0 SRM) Grain 3 5.3 %
8.0 oz Roasted Barley (300.0 SRM) Grain 4 4.7 %
8.0 oz Wheat Malt, Dark (9.0 SRM) Grain 5 4.7 %
4 lbs Light Dry Extract (8.0 SRM) Dry Extract 6 37.9 %
1 lbs Candi Sugar, Dark (160.0 SRM) Sugar 7 9.5 %
5.3 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 8 3.1 %
1.00 oz Cascade [6.00 %] - Boil 60.0 min Hop 9 13.9 IBUs
1.00 oz Columbus (Tomahawk) [14.40 %] - Boil 60.0 min Hop 10 33.3 IBUs
2.00 oz Strisslespalt [4.00 %] - Boil 25.0 min Hop 11 12.9 IBUs
1.00 oz Strisslespalt [4.00 %] - Aroma Steep 0.0 min Hop 12 0.0 IBUs
1.0 pkg French Saison (Wyeast Labs #3711) [50.28 ml] Yeast 13 -

Beer Profile
Est Original Gravity: 1.066 SG Measured Original Gravity: 1.046 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.6 % Actual Alcohol by Vol: 4.7 %
Bitterness: 60.1 IBUs Calories: 151.6 kcal/12oz
Est Color: 33.4 SRM

Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge Total Grain Weight: 10 lbs 9.0 oz
Sparge Water: 3.26 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.20

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 14.54 qt of water at 161.5 F 156.0 F 45 min
Sparge Step: Batch sparge with 2 steps (0.13gal, 3.13gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 3.61 oz Carbonation Used: Bottle with 3.61 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes
Heated strike water ~10:45
Note: Strisselspalt smells exactly like crunch berries
-Crank up heat, ya pussy!
Mashin @ 162f
152f@ t-58min
149f @ t-45
145f @ t-32
143 @ t-17
143 @ 0
------------
Laundry change
Batch sparge @ 168f
sparged with in 2qrts @ ~168f

Pre-DME: 1.031
boil water <4gal, just over 3.5
New boil height +4gal, after DME
boil gravity ~1.086
cut heat @ t-25; 1:55pm
back at 2:00
boil back @ 2:12
17min timer ^
1.102 @ 2:44
flame out @ 2:58
1.060 or 15.5 Brix
pitched @ ~4pm

---
2/24/12
1.010
Racked to secondary
notes: too bitter up front? purple children's medicine flavor, very odd, bright and sweet and bitter, not dry

3/21/12
Kegged

3/22/12
An amagamamum of flavors, not at all horrible, but not great.

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