Pack o' Hooligans Stout

So ... around the end of October, 2024 I realized I was getting low on beer inventory. It was also getting close to Learn to Homebrew Day. 

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 ...

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.

Brewing batch 1 at Learn to Homebrew Day was hectic and I ended up boiling longer than the recipe called for, which probably makes it a little too bitter for a "Sweet Stout", but I'm still counting it for the BJCP Goal. 

It tastes awesome.

I should have some left when my MIL is visiting around Christmas, which will likely make her happy.

On untappd: Pack o' Hooligans Stout 

For more information on this beer, see Sheppy's Blog: Hooligans.

Pack of Hooligans Stout --- Batch 1 (364)

Style		Sweet Stout		Batch Size		5.50 gal
Type		All Grain		Boil Size		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
Recipe Color		38.9 SRM		Color
Measured OG:		1.052		Measured FG:		1.018
ADF:		64		Measured ABV:		4.5

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:				Strike Temp:
Mash Temps:
Pre-boil OG		(1.049 SG)		Pre-boil Vol		(6.42 gal)
Actual Mash Efficiency				Pitch Temp
Fermentation
Day 1:
Day ...
Day ...