Pack o' Hooligans Stout
Brewed: 11/02/2024
Looking through my recipes in Beer Smith, I saw that at some point I had developed a recipe for a 16A Sweet Stout. I assume that at some point I had gone to my Roll-a-Style list and "rolled" 14 ...
A very dark, sweet, full-bodied, slightly roasty stout that can suggest coffee-and-cream, or sweetened espresso.
If I'm honest, I don't remember if this is a beer I had ChatGPT help me with the recipe, or if I developed it on my own with input from somewhere else.
But ... I'm claiming it as my own. The ingredients are specific enough that at the very least, I thought about it enough that I at least modified any recipe to reflect my LHBS.
As far as numbers, it runs pretty much right down the middle.
The name "Pack of Hooligans" has been on my beer name list for quite awhile, and I don't remember if there was some movie or book or T.V. that prompted the name, or if I just thought it sounded cool.
Honestly it doesn't matter.
If I get this brewed fairly soon, I should have some left when my MIL is visiting around Christmas, which will likely make her happy.
Pack of Hooligans Stout --- Batch 1 (364) |
Style |
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Sweet Stout |
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Batch Size |
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5.50 gal |
Type |
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All Grain |
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Boil Size |
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6.42 gal |
Brewhouse Efficiency |
|
68.00 |
|
Boil Time |
|
30 minutes | Recipe Characteristics
Recipe Gravity |
|
1.052 SG |
|
Estimated FG |
|
1.013 SG |
Recipe Bitterness |
|
30.1 IBUs (Rager) |
|
Alcohol by Volume |
|
5.2 % |
BU : GU |
|
0.574 |
|
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Recipe Color |
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38.9 SRM |
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Measured OG: |
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Measured FG: |
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ADF: |
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Measured ABV: |
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| Ingredients
Ingredients
Amt |
Name |
Type |
# |
%/IBU |
Volume |
7.68 gal |
Denver, Colorado |
Water |
1 |
- |
- |
6.00 g |
Calcium Chloride (Mash) |
Water Agent |
2 |
- |
- |
2.00 g |
Gypsum (Calcium Sulfate) (Mash) |
Water Agent |
3 |
- |
- |
8 lbs |
Pale Malt, Maris Otter (3.0 SRM) |
Grain |
4 |
71.1 % |
0.63 gal |
12.0 oz |
Crystal, Dark (Simpsons) (80.0 SRM) |
Grain |
5 |
6.7 % |
0.06 gal |
8.0 oz |
Midnight Wheat Malt (550.0 SRM) |
Grain |
6 |
4.4 % |
0.04 gal |
8.0 oz |
Pale Chocolate Malt (200.0 SRM) |
Grain |
7 |
4.4 % |
0.04 gal |
8.0 oz |
Roasted Barley (Proximity) (475.0 SRM) |
Grain |
8 |
4.4 % |
0.04 gal |
1 lbs |
Milk Sugar (Lactose) [Boil] (0.0 SRM) |
Sugar |
9 |
8.9 % |
0.09 gal |
1.000 oz |
Magnum [14.40 %] - Boil 30.0 min |
Hop |
10 |
30.1 IBUs |
- |
1.00 Items |
Whirlfloc Tablet (Boil 10.0 mins) |
Fining |
11 |
- |
- |
1.00 tsp |
Yeast Nutrient (Boil 10.0 mins) |
Other |
12 |
- |
- |
1.0 pkg |
Irish Ale (Wyeast Labs #1084) [124.21 ml] |
Yeast |
13 |
- |
- |
12.00 oz |
Whole Bean Coffee (Secondary) |
Flavor |
14 |
- |
- |
Mash Profile
Mash Steps
Name |
Description |
Step Temperature |
Step Time |
Saccharification |
Add 30.70 qt of water at 162.5 F |
156.0 F |
45 min |
Heat |
Heat to 158.0 F over 10 min |
158.0 F |
15 min |
Mash Out |
Heat to 170.0 F over 7 min |
170.0 F |
10 min | If steeping, remove grains,
and prepare to boil wort Recipe Notes A couple days before brew
day, make 6 cup starter with 3 cups DME. Combine brewing salts in the mash
and sparge water. This should bring Denver water profile (as defined by
BeerSmith) to Ca=102,Mg=8,Na=21,SO4=88,Cl=121,HCO3=104 Boil wort adding
ingredients as specified. Cool to as close to 60 degrees as possible to
pitch. Ferment under 65 for a couple of days, then let heat up to about
70. Once fermentation slows down, ground coffee beans and add to fermenter in
a "hop bag" Total fermenation time 2 weeks. Keg and force carbonate. Drink
when ready
Brewing Record
Brew Date: |
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Strike Temp: |
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Mash Temps: |
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Pre-boil OG |
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(1.049 SG) |
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Pre-boil Vol |
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(6.42 gal) |
Actual Mash Efficiency |
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Pitch Temp |
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Fermentation |
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Day 1: |
Day ... |
Day ... |
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