Batch No. 30 - DD Seaport Stout

DD Seaport Stout

aka The Professor...aka Dr. Dan's Chocolate Stout




Brewed - April 15, 2011

Style - Sweet Stout

Ingredients:

• 16.0 lbs. American 2-Row
  
• 2.5 lbs. Chocolate
• 2.0 lbs. Flaked Oats
• 1.0 lbs. Crystal 75L
• 1.0 lbs. Carafa

• 2.00 oz. Cascade (60)
• 0.25 oz. Magnum (60)
• 0.75 oz. Magnum (30)
  

• Safale US-05 Ale Yeast (2 packs / no starter)
  

OG – 1.058
Primary – 22 days
Secondary - 9 days

Kegged - May 16, 2011

FG - 1.020
Attenuation - 65.5% (quite low)
ABV - 5%

Notes:

• Mash ~ 154° for 60 minutes
• Sparge ~ 175°
  
• Estimated OG was 1.068 and I measured at 1.058
• Original recipe called for 1.0 lbs. of Turbinado Sugar to be added into the boil (@ 60 min), but forgot (yea, another brewday brain freeze!!) until the boil was almost over; decided not to add at all
  

Treatment:

• Have 5 gals. kegged and it's tasting great
• On May 23rd I treated the remaining 5 gals. with a 2 vanilla beans and 1.5 oz. of chocolate extract to sweeten it up a bit

Batch No. 3 - Breakfast Stout

Breakfast Stout

Brewed - November 24, 2007

Style - Stout
Source - Northern Brewer Kit

Ingredients:

• 1.5 lbs. Flaked Oats
• 0.5 lbs. Simpson's Roasted Barley
• 3.15 lbs. Dark LME
• 1.0 lbs. Lactose
• 1.0 oz. Willamette (60)
• Wyeast #1084 Irish Ale
  

OG - 1.031
Primary - 8 days
Seconday - 16 days

Bottled - December 18, 2007

FG - 1.020
Attenuation - 35.5%
ABV - 1.44%

Notes:
- full boil
- very low OG
- super thin, almost no flavor
- horrible attenuation
- too high pitching temp?
- lame beer overall; most was poured out

This was my first (and only so far) total failure. I think the first mistake was misreading the temp before I pitched the yeast. Attenuation was only 36%, so clearly the yeast didn't do it's job. Ended up dumping most of this as it was just like brown water. It was a really low OG to begin with and I will likely avoid recipes that low in the future (unless intended by me for a mild or something - certainly not a stout!!).