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

Bayou Beer

All about beer brewing and drinking in South Louisiana.

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