Label

Franken-SHTOUT!
See how this beer got it's name.

Brew Log

 
Beer Type: Cafe Mocha Stout
Kit & Type: Original Recipe
Ingredients: 7 lbs. Dark DME
0.5 lb 60L Crystal Malt
1.0 lb Chocolate Malt
0.5 lb Black Patent Malt
0.5 lb Roasted Barley
0.5 lb Flaked Oats
1.0 oz Kent Golding Hops (pellet)
8.0 oz Lactose
4.0 oz Malto Dextrin
Adjuncts: 32.0 oz espresso
6.0 oz cocao nibs
Finishing Hops: 1.0 oz Kent Golding Hops (pellet)
Yeast: Wyeast British Ale Yeast
1098
(Recovered)
Pitch Temp: 74 °F
Priming Sugar: 1.25 cups DME M/LT
Orig. Gravity: 1.110 (1.108 + .002 (temp adj))
Final Gravity: 1.031 (1.030 + .001 (temp adj))
ABV: 10.10%
Quantity: 52 Bottles
Fermentation & Conditioning: ~ 10 weeks
 

  04/19/2007
  • Began preparation of yeast starter.
  • Removed recovered yeast from fridge and allowed to come to room temp.
  • Boiled 0.5 cups of DME in 16 oz of water for 10 minutes.
  • Cooled starter wort to room temperature and transferred to starter jug.
  • Poured yeast into starter jug and mixed thoroughly.
  • Activity noted within 3 hours.
  04/21/2007 Brew Day
  • 13:50 - Baked Flaked Oats at 325 °F for 25 minutes.
  • 14:30 - Steeped Flaked Oats, Crystal Malt, Chocolate Malt, Black Patent Malt, and Roasted Barley in 4 gallons of water at 160 °F for 40 minutes.
  • 15:10 - Sparged grains with 2 quarts of water at 160 °F.
  • 15:15 - Returned brewpot to burner and increased heat to boil.
  • 15:45 - Full boil reached.
  • 15:45 - Added 7 lbs of DME and 1 oz Goldings.
  • 16:30 - Added 0.5 lbs of Lactose, 2 oz of Maltodextrin, and 1 oz of Goldings.
  • 16:35 - Added 1 tsp of Irish Moss.
  • 16:45 - Removed wort from burner and placed in ice bath to cool.
  • 18:00 - Went to store for more ice.
  • 18:30 - Transfered wort to primary fermenter and added cool water to bring total volume to 5.25 gallons.
  • 18:40 - Pitched yeast at 74 °F.
  • 18:45 - Placed water-lock on primary fermenter and placed it in the pantry.
  • 19:00 - Spilled hydrometer sample. (Managed to save enough to read.)
  04/22/2007
  • Active fermentation visible by 08:00.
  05/01/2007
  • Transferred to secondary fermenter.
  • Added 32 oz of homebrewed espresso.
  • Added 6 oz cocao nibs.
  • Placed water-lock on secondary fermenter and returned the brew to the pantry.
  05/11/2007
  • No CO2 pressure building in secondary.
  • Pitched some dry yeast (from Muntons Imperial Stout kit) and agitated the wort slightly.
  05/12/2007
  • CO2 pressure has developed.
  06/04/2007
  • Boiled 1.25 cups DME in 1 pint of water for 15 minutes.
  • Added priming solution to bottling bucket and siphoned beer from secondary to bottling bucket.
  • Filled and capped 52 twelve ounce bottles.
  • Placed bottles in plastic lined boxes and placed boxes in pantry.