AG#65 – Cammock Stout

IMG_2446

Recipe Specifications

Boil Size: 27.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.054 SG
Estimated Color: 77.6 EBC
Estimated IBU: 40.2 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 60 Minutes

Ingredients

4.200 kg Pale Malt, Maris Otter, Muntons (6.5 EBC Grain 1 71.2 %
1.000 kg Barley, Flaked (3.3 EBC) Grain 2 16.9 %
0.175 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 3 3.0 %
0.175 kg Chocolate Malt (886.5 EBC) Grain 4 3.0 %
0.175 kg Roasted Barley (1300.0 EBC) Grain 5 3.0 %
0.175 kg Wheat Malt, Ger (3.9 EBC) Grain 6 3.0 %
27 g East Kent Goldings [5.70 %] – Boil 60.0 Hop 7 22.0 IBUs
26 g Fuggles [4.90 %] – Boil 60.0 min Hop 8 18.2 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 –
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 10 –
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.900 kg
Mash In Add 16.52 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 17.81l) of 77.0 C water

01/10/2016 – Came in under gravity at just under 1.050 but I got just over 20 litres into the fermenter. I wasn’t boiling as rapidly as usual, so I got less evaporation. Great colour and aroma from the wrot. Decanted most of the beer off my starter before pitching the yeast. I’m planning on bottling this in 750s.

23/10/2016 – Bottled with 110g of corn sugar (19 litres @ 2.3 vol). Got 25 x 750ml bottles from the batch.

28/02/2017 – Down to the last few bottles of this now. It’s certainly an easy drinker. The current recipe isn’t that interesting though. It needs more roast, and maybe some characterful base malt like Vienna or Munich to create some interest. On the plus side, the Irish ale yeast was a great success. Lovely clean yeast character, but plenty of body left in the beer. Next time I’ll be dispensing with the Chocolate and Carafa malts and going back to basics with black malt and roasted barley.

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