Culver City Stout - Extract

Culver City Stout - Extract
Dry Stout (Irish)
Type: Extract Date: 12/13/2003
Batch Size (fermenter): 5.00 gal Brewer: CCHBS
Boil Size: 3.50 gal Asst Brewer:
Boil Time: 60 min Equipment: CCHBS partial boil instructions
End of Boil Volume 2.98 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 5.00 gal Est Mash Efficiency 0.0 %
Fermentation: My Aging Profile Taste Rating(out of 50): 35.0
Taste Notes:

Ingredients

Ingredients

Amt Name Type # %/IBU
6 lbs Pale Liquid Extract (8.0 SRM) Extract 0 82.8 %
4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 0 3.4 %
8.0 oz Black Barley (Stout) (500.0 SRM) Grain 0 6.9 %
8.0 oz British Roasted Barley (475.0 SRM) Grain 0 6.9 %
1.50 oz Challenger [7.40 %] - Boil 60.0 min Hop 0 37.4 IBUs

Beer Profile

Est Original Gravity: 1.044 SG Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.3 % Actual Alcohol by Vol: 0.6 %
Bitterness: 37.4 IBUs Calories: 32.0 kcal/12oz
Est Color: 38.2 SRM  

Mash Profile

Mash Name: My Mash Total Grain Weight: 7 lbs 4.0 oz
Sparge Water: 3.65 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

 

Sparge Step: Remove grains, and prepare to boil wort
Mash Notes:

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.4
Pressure/Weight: 3.78 oz Carbonation Used: Bottle with 3.78 oz Corn Sugar
Keg/Bottling Temperature: 60.0 F Age for: 28.00 days
Fermentation: My Aging Profile Storage Temperature: 52.0 F

Notes

 

 

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