Brewer’s Cache

Step Ladder Foreign Stout
A dry, intensly dark, foreign stout that should go nicely on a cool fall day.

OG 1.050
IBU 50
Bu/Gu: 1.0

Grain Bill
.75 lbs Roasted Barely 300 L
.75 lbs Roasted Barley 650 L
1 lbs Chocolate Malt
7.6 lbs Pale 2-row
1 lbs Wheat Malt
.50 lbs Dextrine Malt
.75 lbs Crystal 6L

Mash
Single Infusion mash @ 152 with a R = 1.2. I had a hard time holding on the to temperature this time around. My mash actually dipped to 149F before the end of the mash. I had too little remaining capactiy in the tun to adjust. This will lead to a very fermentable, albeit lighter beer–I normally perfer my stouts pretty thick. I batch sparged and got about a 70% efficiency.
Hop Schedule ( 90 minute boil )
2.38 oz Amarillo @ 60 minutes.

I had a boilover at around T-50 minutes. This will likely affect the overall bitterness of this brew. I couldn’t guess how much hop matter was ejected during the boilover so I didn’t attempt to correct for it.

Yeast
1 pk Danstar Windsor English Ale yeast ( properly rehydrated )

Notes:

I had about 5-6 gal of wort after the boil @ 1.050 OG. This was the first brew that I have brewed that required a blowoff hose. I just used my syphon hose which is a little on the long side; it generates too much resistence when it gets gunked up with krausen. When the hose if full, the fermenter pressure really builds up; I can hear the fermenter whistling. I am going to have to keep a close eye on this one.

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