Blackout Stout (BZ)

First time using the Barrel Aged malt. I'm hoping this turns out to be a real smooth stout, so I'm keeping the roast real low.

Brewed 5.0 gallons on 2021-02-15

Preboil gravity: 1.084

Original gravity: 1.091

Final gravity: 1.031

ABV: 7.9%

Apparent Attenuation: 65.9%

Link about this beverage Tilt

Inspired by Oaky Seas (Vanilla BCBS Clone) (BC)

Process notes

2021-02-28

Kegged. Murky, dark brown/black. Mostly getting sweet alcohol in the aroma. Sweet coffee/chocolate. Some bitter chocolate finish. Medium mouthfeel. Alcohol will probably mellow. Maybe some sharpness from the BBA malt. Should be decent.

Boil for 90 minutes

At 60 minutes

1 ounce of 13.1% Alpha Acid Nugget pellets

At 30 minutes

1 ounce of 13.1% Alpha Acid Nugget pellets

At 15 minutes

1 Whirlfloc Tablet

Mash

[66.67%] 17 pounds of Maris Otter (FawcettsMalt)

[19.61%] 5 pounds of German Munich (Weyermann)

[3.92%] 1 pound of Pale Chocolate Malt (CrispMalt)

[3.92%] 1 pound of British Crystal 50/60L (BairdsMalt)

[3.92%] 1 pound of Bourbon Barrel Aged Chocolate Malt (SugarCreekMalt)

[1.96%] 8 ounces of Blackprinz (Briess)

Single infusion mash. Mashed with 6.5 gallons (1.02 quarts per pound) of reverse osmosis water for 60 minutes. 25lb 8oz of grain was used in the mash.

Strike water temp: (0.2/1.02) * (156 - 68) + 156 = 173.3

2.00g calcium chloride, 1.30g gypsum, 5.20g baking soda, and 2.00g chalk added to water

After 0 mins

mash is 155°

After 30 mins

pH is 5.20

After 60 mins

mash is 155°; pH is 5.30

Sparge

Sparged for 35 minutes with 5 gallons of 170° reverse osmosis water.

1.50g calcium chloride and 1.00g gypsum added to water

After 0 mins

pH is 5.34; specific gravity is 1.095

After 20 mins

pH is 5.15; specific gravity is 1.075

After 35 mins

pH is 5.28; specific gravity is 1.043; I probably should've sparged slower and/or been prepared to run off for a parti gyle beer.

Yeast

2021-02-15

Pitch starter (started on 2021-02-13 with 2000mL water, StirPlate, 200 grams DME, 0.50 tsp FermaidK) made from 2 packs of 1028 London Ale (Wyeast) at 64°.

Tasting notes (7.33/10; 3 ratings)

2021-05-16

[7/10] Brought to Sudzers. I think we agree this isn't roasty enough for an imperial stout. Maybe more of a tropical stout?

2022-03-12

[7/10] Coffee and a bit of chocolate. There's a "roundness" that's tough to describe, maybe the aroma could be considered a bit dulled? Still very easy drinking, though.

2022-11-12

[8/10] Final pour. This has been a solid beer; extremely smooth. Overall, I'd definitely do this recipe again with maybe some small tweaks to the recipe. A bit of roasted malts might actually help balance the roundness.