SheppyBrew
top left corner


Pack o' Hooligans Stout

Brewed: 11/02/2024  

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 ...




Which corresponded to 16A Sweet Stout.

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.


Brewing batch 1 at Learn to Homebrew Day was hectic and I ended up boiling longer than the recipe called for. 

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:    
ADF:       Measured ABV:    

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 ... 

 
Brewing Notes:
10/19/2024 esheppy
Thinking about adding actual coffee to this recipe. Not sure how much, but maybe 6oz ground beans in a secondary.
10/25/2024 esheppy
Put an order in to the Brew Hut. Will pick up this weekend. I'll brew it on Learn to Homebrew Day.
11/01/2024 esheppy
Making a starter out of my harvested Irish Ale Yeast from Clan Dunbroch. This yeast is 5.5 months old, which is certainly not usually recommended. But, I think it will be fine. We'll see how it turns out. Brew day tomorrow (Learn to Homebrew Day)
11/02/2024 esheppy
Learn to Homebrew Day was crazy. Two batches. Lots of BBQ. Hosting. Pouring and explaining beers. I got distracted on this one and boiled too long. I think I had the Beer Model add the hops at 60, so it might end up more bitter than planned. Not sure the yeast is very viable either. 1.052 OG.
11/03/2024 esheppy
Tilt says 1.046 at 66. Fermentation has not actually started yet. If it goes another day, I'll pitch some dry yeast (probably US05)
11/04/2024 esheppy
Fermentation had taken off sometime yesterday, and has been rocking since. Tilt says 1.034 at 69.
11/05/2024 esheppy
Still bubbling away, but has slowed down quite a bit. Tilt says 1.019 at 68 degrees.
11/06/2024 esheppy
Not much bubbling now. Tilt says 1.008 at 68. I actually doubt 1.008 is correct, but I guess we'll see when I keg. I still have another 10 days before I plan to keg.
11/11/2024 esheppy
I think the Tilt battery died sometime over the weekend. Currently, I have one empty keg, but I think I'll use that for X-Mas. So, not sure when I'll keg this one.
Comments:
http://sheppybrew.com/recipes/recipe.aspx?id=234
bottom left corner
SheppyBrew Home Page