Remmy
Drink First, Ask Questions Later
- Joined
- Mar 6, 2013
- Messages
- 17,685
- Reaction score
- 10,143
- Recipe Type
- All Grain
- Yeast
- ECY Bug County
- Yeast Starter
- No
- Additional Yeast or Yeast Starter
- No
- Batch Size (Gallons)
- 4.75
- Original Gravity
- 1.058
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 63
- IBU
- 26.06
- Color
- 31.33
- Primary Fermentation (# of Days & Temp)
- 284 days | 68F
- Secondary Fermentation (# of Days & Temp)
- No
- Additional Fermentation
- No
- Tasting Notes
- Moderate tartness, medium chocolate and roasted coffee.
HOME BREW RECIPE:
Title: Buggered - ECY Sour Stout
Author: Remmy
Brew Method: All Grain
Style Name: American Stout
Boil Time: 63 min
Batch Size: 4.75 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.042
Efficiency: 73% (brew house)
STATS:
Original Gravity: 1.058
Final Gravity: 1.014
ABV (alternate): 5.96%
IBU (tinseth): 26.06
SRM (morey): 31.33
FERMENTABLES:
8 lb - United Kingdom - Maris Otter Pale (80%)
0.75 lb - American - Roasted Barley (7.5%)
0.5 lb - Belgian - Special B (5%)
0.25 lb - American - Chocolate (2.5%)
0.25 lb - Belgian - Caramel Pils (2.5%)
0.25 lb - Maltodextrin (2.5%)
HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 12, Use: Boil for 63 min, IBU: 26.06
MASH GUIDELINES:
1) Infusion, Temp: 156 F, Time: 90 min, Amount: 3.25 gal
2) Sparge, Temp: 185 F, Time: 30 min, Amount: 4.75 gal
Starting Mash Thickness: 1.33 qt/lb
YEAST:
East Coast Yeast Bug County
Starter: No
Form: Liquid
Fermentation Temp: 68 F
PRIMING:
Method: Corn Sugar
Amount: 2.4 ounces
CO2 Level: 1.8 Volumes
When I brewed this beer, I was expecting a super-funky, very sour stout. However, the finished product was quite nice - a mild sourness that hits you immediately and lots of chocolate and roasted coffee on the finish. The aroma of this beer is more tart than it actually tastes.
Title: Buggered - ECY Sour Stout
Author: Remmy
Brew Method: All Grain
Style Name: American Stout
Boil Time: 63 min
Batch Size: 4.75 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.042
Efficiency: 73% (brew house)
STATS:
Original Gravity: 1.058
Final Gravity: 1.014
ABV (alternate): 5.96%
IBU (tinseth): 26.06
SRM (morey): 31.33
FERMENTABLES:
8 lb - United Kingdom - Maris Otter Pale (80%)
0.75 lb - American - Roasted Barley (7.5%)
0.5 lb - Belgian - Special B (5%)
0.25 lb - American - Chocolate (2.5%)
0.25 lb - Belgian - Caramel Pils (2.5%)
0.25 lb - Maltodextrin (2.5%)
HOPS:
0.5 oz - Columbus, Type: Pellet, AA: 12, Use: Boil for 63 min, IBU: 26.06
MASH GUIDELINES:
1) Infusion, Temp: 156 F, Time: 90 min, Amount: 3.25 gal
2) Sparge, Temp: 185 F, Time: 30 min, Amount: 4.75 gal
Starting Mash Thickness: 1.33 qt/lb
YEAST:
East Coast Yeast Bug County
Starter: No
Form: Liquid
Fermentation Temp: 68 F
PRIMING:
Method: Corn Sugar
Amount: 2.4 ounces
CO2 Level: 1.8 Volumes
When I brewed this beer, I was expecting a super-funky, very sour stout. However, the finished product was quite nice - a mild sourness that hits you immediately and lots of chocolate and roasted coffee on the finish. The aroma of this beer is more tart than it actually tastes.