NB Dark Cherry Stout

Type: Extract

Date: 12/30/2006

Batch Size: 19.00 L

Brewer: Jurgen F. Doreleijers

Boil Size: 21.01 L

Asst Brewer: Veerle C. Doreleijers

Boil Time: 60 min

Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)

Taste Rating(out of 50): 0.0

Brewhouse Efficiency: -

Taste Notes:

Ingredients

Amount Item Type % or IBU

1.36 kg Dark Dry Extract (60.0 EBC) Dry Extract 38.86 %

1.45 kg Amber Liquid Extract (24.6 EBC) Extract 41.43 %

0.23 kg Black (Patent) Malt (985.0 EBC) Grain 6.57 %

0.23 kg Caramel/Crystal Malt - 80L (157.6 EBC) Grain 6.57 %

0.23 kg Roasted Barley (591.0 EBC) Grain 6.57 %

28.30 gm Northern Brewer [9.60 %] (60 min) Hops 42.7 IBU

28.30 gm Dodo Undried Saaz [1.00 %] (60 min) Hops 4.5 IBU

28.30 gm Williamette [4.60 %] (1 min) Hops 3.4 IBU

0.23 tsp Irish Moss (Boil 10.0 min) Misc

15.00 ml Acetic Acid (5%) (Boil 5.0 min) Misc

19.00 L RO Water

1 Pkgs London Ale (Wyeast Labs #1028) [Starter 825 ml] Yeast-Ale

Beer Profile

Est Original Gravity: 1.050 SG

Measured Original Gravity: 1.046 SG

Est Final Gravity: 1.012 SG

Measured Final Gravity: 1.012 SG

Estimated Alcohol by Vol: 4.97 %

Actual Alcohol by Vol: 4.43 %

Bitterness: 50.6 IBU

Calories: 430 cal/l

Est Color: 76.2 EBC

Color:

Color

Mash Profile

Mash Name: None

Total Grain Weight: 5.57 kg

Sparge Water: -

Grain Temperature: -

Sparge Temperature: -

TunTemperature: -

Adjust Temp for Equipment: FALSE

Mash PH: -

Steep grains as desired (30-60 minutes)

Mash Notes: -

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.4

Pressure/Weight: 149.5 KPA

Carbonation Used: -

Keg/Bottling Temperature: 15.6 C

Age for: 28.0 days

Storage Temperature: 15.6 C

Notes

Used Madison water with about 20ml of 5% acetic acid added.
0 1 2 3 5 7 10 15 ml in
7.6 .4 .3 .2 .1 .0 & 6.8

100g Laaglander Light added to 825ml and Wyeast smack pack. Aerated with aquarium pump extensively and this is the first time that the fermentation started well within 3 hrs. Prepared a day in advance. On brew day the yeast was beyond ?low krausen? stage.

No cherry added at kegging. Put 5 PSI on kegging. Just to keep the lid closed off.

Created by Dodo