The politically incorrect Afro

Based on Jamils recipe in Brewing Classic Styles

 

57. Afro #1

American Stout

Type: All Grain	Date: 19/10/2011
Batch Size (fermenter): 25.00 l	Brewer:
Boil Size: 32.58 l	Asst Brewer:
Boil Time: 60 min	Equipment: Esky, false bottom2
End of Boil Volume 27.04 l	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 25.00 l	Est Mash Efficiency 74.9 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) Water Agent 1 - 6.80 kg Pale Malt, Traditional Ale (Joe White) (5.9 EBC) Grain 2 85.8 % 0.45 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 3 5.7 % 0.34 kg Caramunich I (Weyermann) (100.5 EBC) Grain 4 4.3 % 0.34 kg Chocolate Malt (Simpsons) (847.1 EBC) Grain 5 4.3 % 40.00 g Chinook [13.00 %] – Boil 60.0 min Hop 6 63.7 IBUs 0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 - 30.00 g Centennial [10.00 %] – Boil 5.0 min Hop 8 6.1 IBUs 1.0 pkg American Ale II (Wyeast Labs #1272) [124.21 ml] Yeast 9 -
Beer Profile
Est Original Gravity: 1.071 SG	Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.015 SG	Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 7.5 %	Actual Alcohol by Vol: 6.1 %
Bitterness: 69.8 IBUs	Calories: 635.6 kcal/l
Est Color: 96.2 EBC
Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out	Total Grain Weight: 7.93 kg
Sparge Water: 19.84 l	Grain Temperature: 30.0 C
Sparge Temperature: 75.6 C	Tun Temperature: 30.0 C
Adjust Temp for Equipment: TRUE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Mash In Add 20.68 l of water at 75.4 C 65.6 C 75 min
Sparge Step: Fly sparge with 19.84 l water at 75.6 C
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle	Volumes of CO2: 2.3
Pressure/Weight: 147.05 g	Carbonation Used: Bottle with 147.05 g Corn Sugar
Keg/Bottling Temperature: 21.1 C	Age for: 30.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 18.3 C
Notes
16.6 brix post boil underlet the mash – great results 9.4 brix 28/10

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