Bayou Beer

All about beer brewing and drinking in South Louisiana.

Benadict Arnold Stout Rebrew for 2015

August 3rd, 2015

So I tweaked my previous stout which did so well. I enjoyed it but I want more complexity out of it. I’m also using up some Munich and Pilsner malt that needs to be used before it’s too old…………so well maybe it went from tweaking the stout to a totally different beer. Hopefully it’ll work out!

Brewday was Thursday August 6th as I start my new attempt at Thursday night brew nights to get me back to a regular brew schedule of twice a month. Everything went fine and I think it’ll be an ideal way to do this from now on as opposed to trying to fit it in to the weekend. Original gravity was 1.054. I cooled it overnight and pitched dry yeast. Gave it a few hours then hit it with oxygen.

Kegged 8/20/2015

Beer tastes great. I ended up adding 2 light toast American oak staves to one of the kegs. Didn’t sanitize them(whoops). However I added them to the cold beer, it’s 6.5%ABV and I’ll probably give it 2 ounces of a homemade bourbon a co-worker gave me. So I’m not too worried about bacteria given the alcohol and temperature. But now I have a Bourbon Barrel Milk Stout that should be great for the holidays. Had a flat pint of the beer and wanted another so I’m excited!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 23.8 IBUs 37.8 SRM 1.056 SG 1.008 SG 6.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Sweet Stout 13 B 1.044 - 1.06 1.012 - 1.024 20 - 40 30 - 40 2 - 2.4 4 - 6 %

Fermentables

Name Amount %
Pilsner (2 Row) Ger 5 lbs 37.74
Munich Malt 4 lbs 30.19
Black (Patent) Malt 1 lbs 7.55
Cara-Pils/Dextrine 1 lbs 7.55
Caramel/Crystal Malt - 80L 0.75 lbs 5.66
Toasted Malt 0.25 lbs 1.89
Caramel/Crystal Malt -120L 0.125 lbs 0.94
Roasted Barley 0.125 lbs 0.94
Milk Sugar (Lactose) 1 lbs 7.55

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1.5 oz 60 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 8.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 6.00 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Milk Stout Rebrew

November 8th, 2014

It’s a rebrew of the stout I brewed last year(Benadict Arnold Stout) with the exception that we’re using English yeast this time and actual EKG as opposed to American Goldings. My Blichmann tower of power not shut off while I wasn’t looking so the temperature shot up to 175 at 40ish minutes in the mash. Beer was running clear so i went ahead and began to run it off slowly. Ended up high on gravity at 1.077 OG which is a little out of the milk stout range. I also dropped the hopping down to 1.5 ounces due to the 6.5% EKG hops I have. Pitched this sucker on top of the barleywine yeast cake just because all that crazyness should produce something interesting. We’ll have to wait and taste this darn thing to see where it fits BJCP wise. This is another one of those days where I’ll probably have a better chance of getting attacked by a great white shark in the desert than reproducing this beer.

Update 11/12/2014

This will definitely be an award winning brew. Reason being is the barleywine apparently killed that Scottish Ale yeast as no fermentation started after about 24 hours.(I pitched Friday evening) So Sunday evening I tossed a year old Wyeast packet of Hella Bock yeast in there. Monday morning no fermentation. So Monday evening I stopped at LA Homebrew and picked up 2 packets of Safale-04. Tuesday morning the wife was mad because that 04 smelled up half the house! So after 2 days of no fermentation it’s rolling.

Update 11/16/2014

Kegged this beer up and it tastes great. Probably needs 30 days to mellow because it has quite a bit of resinous, lemon like hoppiness in it which I believe will fade pretty fast. Final gravity was 1.018.

Update 12/4/2014

Accidentally got a little drunk on this stuff last night as it’s becoming quite delicious. Bottled some and marked with white dots.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 26.4 IBUs 33.8 SRM 1.065 SG 1.017 SG 6.4 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Sweet Stout 13 B 1.044 - 1.06 1.012 - 1.024 20 - 40 30 - 40 2 - 2.4 4 - 6 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 11 lbs 73.33
Black (Patent) Malt 1 lbs 6.67
Cara-Pils/Dextrine 1 lbs 6.67
Caramel/Crystal Malt - 80L 1 lbs 6.67
Milk Sugar (Lactose) 1 lbs 6.67

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 1.5 oz 60 min Boil Pellet 6.5

Miscs

Name Amount Time Use Type
Lactic Acid 15.00 ml 60 min Mash Water Agent
Calcium Chloride 8.00 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 5.00 g 60 min Mash Water Agent
Whirlfloc Tablet 1.20 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 59°F - 75.2°F

Notes

ater was pre-treated 10 gallons Baton Rouge water Lactic Acid 15.00 ml
Calcium Chloride 8.00 g
Epsom Salt (MgSO4) 5.00 g
used actual EKG this time but the AA was 6.5 so adjusted the rate. Used English Safale yeast due to the Scottish yeast being killed by the English Barleywine that I pitched on. Took 2 days to get fermentation going.

Milk Stout Plus Oats

June 6th, 2014

So my late May brew day was on May 31st and featured a re-brew of the sweet stout that did so well at the club competition. I did really enjoy drinking that beer so it seemed like the thing to do! The brew day went fine. I was happy to see the original gravity was exactly what I ended up with the first time around so the beer should be pretty close to the first beer. I did make a minor addition by adding a pound of flaked oats based on suggestions I got at the first competition I sent it to. Oh and the notes at the bottom of the report here are wrong as I didn’t do any of the pitching on top of other yeast cakes this time it was simply Safale 05.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 27.1 IBUs 33.9 SRM 1.065 1.014 6.8 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Sweet Stout 13 B 1.044 - 1.06 1.012 - 1.024 20 - 40 30 - 40 2 - 2.4 4 - 6 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 11 lbs 68.75
Black (Patent) Malt 1 lbs 6.25
Cara-Pils/Dextrine 1 lbs 6.25
Caramel/Crystal Malt - 80L 1 lbs 6.25
Oats, Flaked 1 lbs 6.25
Milk Sugar (Lactose) 1 lbs 6.25

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 2 oz 60 min Boil Pellet 5

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 156°F 45 min
Mash Out 168°F 10 min

Notes

Pitching this on top of the Russian Imperial Stout cake that was pitched on top of the Tomahawk American Pale Cake. The Goldings were US goldings. Water was pre-treated 10 gallons Baton Rouge water Lactic Acid 15.00 ml
Calcium Chloride 5.00 g
Epsom Salt (MgSO4) 5.00 g
Gypsum (Calcium Sulfate) 5.00 g

Sweet Stout – AKA Benedict Arnold Stout

November 27th, 2013

Or Milk Stout if you please. This beers brew day was actually November 15th and I just realized when logging in to note it’s final gravity that I forgot to even add the entry. This beer was the final beer in my dutch oven style brewing marathon of Safale-05. I brewed an IPA, Imperial Stout and finally this sweet stout. I’d heard from podcast before that 05 had a distinct subtle peach/pineapple/tropical/biting type character and that’s definitely evident. It’s interesting and good if you like that character. I do like the yeast and enjoy the beers. I think the best part about it is it just works as expected every time. Also it needs to be noted that I ended up using US Goldings instead of East Kent Goldings.

The most interesting part of this experiment was tossing the sweet stout on top of the cake after the larger Imperial stout. The theory was added complexity by some blending.

The sweet stout although it was targeted OG of 1.057 ended up closer to 1.065 as my unpredictable efficiency woes continue. The final gravity was about 1.012 as desired. The mouthfeel is right and the lactose is definitely there. With some age this should be very interesting. I need to re-note this post after I try it carbonated.

Dutch oven brewing as I am calling it is pitching on top of the same yeast in the same fermenter. Essentially I take one beer out and 15 minutes later pump the second in. As with cast iron cooking the seasoning adds a little something special to the beers. After the primary fermentation I quickly remove the beer to minimize any chance of harsh off flavors. Obviously this won’t work for all flavors but I think with things like Stouts and Barley wine I can produce some nice complexity.

Update 12/7/2013

This’ll be called Benedict Arnold Stout because it’s a British beer made with US ingredients. I found it funny at least. 😛

Update 3/10/2014

This beer ended up winning Best of Show in the Louisiana Club Homebrew Competition.   I came back to read my notes before sharing the recipe with people and realized I forgot to add the water treatment I use.   Essentially I treat 10 gallons of Baton Rouge tap water with  the same treatment I used for the Russian Imperial Stout.

Interesting enough this beer didn’t place at the Bataille des Bieres yet it did get low 40’s marks.   The marks from that competition were that it was slightly too bitter which I agreed with at the time.   As with most stouts a little time fixed that problem in about a month.   I really look forward to getting my scoresheets from the LCHC.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 29.0 IBUs 33.8 SRM 1.057 1.012 5.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Sweet Stout 13 B 1.044 - 1.06 1.012 - 1.024 20 - 40 30 - 40 2 - 2.4 4 - 6 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 11 lbs 73.33
Black (Patent) Malt 1 lbs 6.67
Cara-Pils/Dextrine 1 lbs 6.67
Caramel/Crystal Malt - 80L 1 lbs 6.67
Milk Sugar (Lactose) 1 lbs 6.67

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 2 oz 60 min Boil Pellet 5

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 156°F 45 min
Mash Out 168°F 10 min

Notes

Pitching this on top of the Russian Imperial Stout cake that was pitched on top of the Tomahawk American Pale Cake.

Bayou Beer

All about beer brewing and drinking in South Louisiana.

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