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Stouticus American Stout

Brewed: 09/25/2011   Bottled: 10/16/2011

FHSBeerLogo.gif

Travis, the COO of FHS (the company from which the Brew Master collects paychecks) came up with the idea that I should brew an FHS beer.  I asked him what kind of beer he wanted:

Stouticus_Ferment.jpgLager or Ale?
Color:  Yellow, Gold, Amber, Red, Brown, Black
Flavor:  Hoppy, Balanced, Malty
Ingredients:  Wheat, Barley, Rye, Combination of any two, All three
Alcohol:  Low, Medium, High, REALLY High
Spices?  Fruit?   Other requested flavors?

He sent that out to everyone in the company for feedback and asked for a name and logo.

The best name suggestion was "Stouticus".

One person gave specific suggestions for what she would like the beer to be like:

Rouge OREgasmic Ale

McMenamins Terminator Stout

Rouge Mocha Porter

With the name "Stouticus" and one of the suggestions an American Stout, I decided to go in that direction.  The Terminator Stout says it uses pale and Munich malts, some crystal 40, and some black barley.  It says it uses Cascade hops.  The beer has a 1.065 OG and an ABV of 6.45%. 

stouticus.JPGBatch 1 of Stouticus borrowed some of the specifications from the McMenamins Terminator, but the Brew Master put a few of his own twists on the recipe.  Stouticus uses good old fashioned American pale 2-row malt with about 10% Munich malt and about the same amount of crystal 40.  Black barley and chocolate malt give it a big, bold roasted flavor and dark color.  I also added in some Carafa III to add some color and to hopefully subdue too much of the aggressive roast from the black barley.  Cascade hops provide a bit of citrusy bite.  Sheppy Brew's "house yeast", a harvested American Ale II strain (WY 1272), gives Stouticus a clean profile with just a touch of nutty flavor to compliment the dark, roasted chocolate and coffee flavors from the dark malts.  Its alcohol content is on the low end of an American stout.  But, it should be a treat for all you stout-lover's out there.

At bottling time of the first batch, I decided to add in about half a pound of lactose to increase the body and maybe add in a bit of sweetness to balance the dry roasted black barely. I adjusted the recipe in batch #2 to get rid of the lactose and increase body with higher amounts of grains and higher mash temps. Batch #2 used Centennial hops instead of Cascade .. mostly because I had lots of centennial in the freezer.

I shared a large portion of the first batch of this beer with my fellow FHS employees, and it seemed to be a pretty big hit.

I did not get any logo submissions, so I grabbed some photos of the owners and dumped them on one of the standard Sheppy Brew backgrounds.

Stouticus_SmallLabel.jpg

Click here for blog entries about Stouticus American Stout.


Stouticus (AG) --- Batch 2

Style
American Stout
Batch Size
5.50 gal
Type
All Grain
Boil Size   7.00 gal
Mash Efficiency   70.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity
1.060 SG
Estimated FG
1.018 SG
Recipe Bitterness
48.0 IBUs (Rager)
Alcohol by Volume
5.5 %
BU : GU   0.799        
Recipe Color
34.7 SRM
Color
   
Measured OG:    1.060   Measured FG:   1.020
ADF:    66.6%   Measured ABV:    5.3

Ingredients

Ingredients
Amt Name Type # %/IBU
6 lbs 12.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 49.3 %
2 lbs 8.0 oz Munich Malt - 20L (20.0 SRM) Grain 2 18.3 %
1 lbs 4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 9.1 %
1 lbs 4.0 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4 9.1 %
10.0 oz Chocolate Malt (350.0 SRM) Grain 6 4.6 %
5.0 oz Black Barley (Stout) (500.0 SRM) Grain 7 2.3 %
0.75 oz Columbus [14.20 %] - Boil 45.0 min Hop 8 35.2 IBUs
1.75 oz Centennial [10.00 %] - Boil 10.0 min Hop 10 12.9 IBUs
0.50 tsp Irish Moss (Boil 15.0 mins) Fining 9 -
0.50 tsp Yeast Nutrient (Boil 10.0 mins) Other 11 -
1.1 pkg American Ale II (Harvested) (Wyeast Labs #1272) [125.00 ml] Yeast 12 -
1 lbs Barley, Flaked (1.7 SRM) Grain 5 7.3 %

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 32.01 qt of water at 165.7 F 158.0 F 60 min

Remove grains, and prepare to boil wort
Recipe Notes

1 quart starter made 2 days in advance.
Ferment 65 until main fermentation is over, then let it go where it wants.
Batch prime with 4.5 oz cane sugar.

Brewing Record

Brew Date:
9/25/2011

Strike Temp:   166
Mash Temps:
 160 cooled to 158 down to 156 at end
Pre-boil OG   1.058 (1.056 SG)   Pre-boil Vol   7.75 (7.00 gal)
Actual Mash Efficiency
 
Pitch Temp    70
Fermentation            
Day 1: Quick start down to 62/64 next morning
Day 2: 64 going well.
Day ... 


Click here to see previous recipes
 
Brewing Notes:
09/06/2011 Need to brew again esheppy
I am using this beer as a bribe to donate to the 2nd Wind Fund.
09/21/2011 Bought ingredients esheppy
I purchased my ingredients yesterday. I am substituting flaked barely for 1 pound of the 2-row. Need to update recipe. Brewing this weekend.
09/22/2011 Starter esheppy
Made a yeast starter of about a quart water to 1 cup DME last night. Working away this morning.
09/27/2011 esheppy
Brewed on Sunday see Thankyou Stouticus blog entry. Put a little over half a gallon in 1 gallon water jug as a sort of satellite fermenter (although not at same temp). It seems to be done. Main fermenter started quickly and is going pretty well at 64 on day 2.
10/06/2011 esheppy
Put some of the beer from the satellite fermenter into 4 bottles. Dumped out the rest. Didn't take an OG reading. Sample tasted very good.
10/09/2011 esheppy
Took a sample. 1.020 OG. Makes it 5.3 ABV and 66.7% ADF. Was expecting a slightly better attenuation, but I'm ok with 1.020. I was going to add lactose to get it up to 1.020 anyway. The sample tasted amazing IMHO.
10/16/2011 Bottled esheppy
Bottled up with 4.25oz sugar in a keg. Used the beer gun to bottle. Still at 1.020. I really thought the sample was fantastic again. Got 39 12 oz bottles; 4 bombers; 2 liters.
10/24/2011 esheppy
Tried one of the "satellite" beers yesterday. Thought it tasted awesome. I am sure if this one turned out good, the "real" batch turned out just fantastic.
11/03/2011 esheppy
#StoutDay Had the first of this batch (from the main fermenter). Absolutely awesome. Passed out the bribe at work too.
05/12/2012 esheppy
Had a liter with pizza. This beer gets better and better. Don't have much left. Should I hide some from myself?
11/08/2012 esheppy
Had some for #StoutDay. Fantastic.
03/17/2013 esheppy
Still tasting wonderful. Only a couple left.
09/28/2013 esheppy
Had the 2nd to the last bottle. As good or better than it ever was. Nice smooth mellow roast. Wonderful.
Comments:
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