Brew7: Stout

http://www.homebrewtalk.com/f68/ode-arthur-irish-stout-guinness-clone-28239/
Single Infusion Mash (152, 60+ mins)

Equipment: Mash tun (6 quart crockpot, nylon bag), Lauter tun (6 quart & 4 quart sparge pots, 8 quart pot, strainer/steamer, funnel, rubber band funnel holder), Boil pot (8qt pot, 6qt pot), Fermenter (2 1 gallon carboys), Airlocks, Hydrometer, Idophor, Thermometer, wort chiller (8 frozen water bottles or 2 frozen gallon bottles) and water bath, strainer, funnel, ruler, stirring spoon, scale, pint measuring cup

Recipe:

2.5 gallons water

Target: 1.75 gallons wort, OG: 1.045

1 lb. 8 oz (1.5 lb) 2-row base (66.7%)

9.6 oz 0.6 lb. flaked barley (26.7%)

3.2 oz 0.2 lb. black malt (500L) (8.9%) (I might have actually measured 3.6 oz of this)

1.75 gallons boil

Target: 1.5 gallons

IBUs: ~30-40

1/2 oz Goldings/NorthernBrewer at 60 mins

Yeast: SafBrew dry

Steps:

Mash:

1. Heat Mash tun
1. Heated to around 135
2. Prepare strike water. Using ratio 1.5 qt/lb, 3.45 qts water to 160  F
3. Temper in grains with strike water
1. Temp was low at 145 F
2. Tried pumping heat in by raising cooking temp on cooker from warm to low
3. Then from low to high
4. After half hour and 2 8 oz additions of hot water temp reached 152 F
4. With thermometer, maintain mash temp
5. Stir mash every so often
6. Prepare sparge water: ~175 F at .5qt/lb water loss to grain, 1.15 qts loss, 4.7 qts water, round up to 5
7. At end of mash, scoop wort over grains into boil pot.
1. Stuck sparge
2. Raked grains with spoon
8. Measure wort amount to find sparge wort amount.
9. Measure gravity.
1. 1 gallon of wort 1.041
10. While measuring gravity and wort volume, sparge into secondary pot until reaching sparge wort amount or 1.75 gals wort in boil
11. Measure gravity

Boil:

1. Add hops according to schedule
2. Rehydrate yeast if needed (boil 1/2 cup water per 7g packet, cover put in freezer or water bath until 95-105 F reached ~30 mins) (or boil 1/2 cup wort and put in freezer or water bath to get a starter going)
1. Poured chilled wort over yeast sludge to help break it up
3. Bring wort to rolling boil
4. Partial cover pot if at all
5. With a 10-15 minutes left in boil, sanitize fermenter, airlock, blowoff tube, wort chiller, strainer, funnel, ladle [need to scoop some wort for hydrometer]
6. Near end, add extra water to reach target brew amount if needed
7. Finish boil at 60 mins
8. Scoop half wort into secondary pot
9. Chill wort (use bath and immersion) and then aerate
1. Disaster! Moving pots to bath (cooler with sanitizing solution) did not work. Both pots wouldn't fit at the same time. The ice bottles were not very dry when immersed in the wort.
2. It took over 20 minutes to chill the wort to ~85F
10. Measure OG
1. 1.041
11. Pour and strain wort into fermenters
12. Pitch yeast
1. Disaster! Starter yeast blew out of their holding container. Yeast were definitely lost.
13. Cap with airlock/blowoff tubes

A little over 4 hours from start to finish