Welcome to Northern Brewer

– "Brew, Share, Enjoy."

Rogue Shakespeare Stout clone

Moderator: Global Moderators

<<

mashweasel

User avatar

Master Brewer

Posts: 1903

Joined: Tue Jun 10, 2003 3:30 pm

Location: St. Paul

Post Wed Jan 17, 2007 1:08 pm

Rogue Shakespeare Stout clone

Came up with a Shakespeare stout clone for a buddy and its REALLY close. Very good stuff indeed. Here is a little data first from all the various places I could find it...bottle, website, newsletter and top secret sources. The only place where I disagree and seems VERY wrong is their estimations for color. They have this beer at 135L...no freakin way! SRM = Lovibond (L) You would need in excess of 6# of roast in 5 gallons to get that! I think they may have EBC and SRM confused...anyway...onward...

OG 15P
AA: 77
IBU: 69
Malts:
- Pale, Crystal (~155), Chocolate, Roasted Barley, 5% Rolled oats
- ~33% grist is specialty grains
Hops: Cascade

The All-grain recipe is below. For you extract brewers substitute, 6# of pale LME and .5# Light Laaglander DME for the pale malt and oats. Good luck you WONDERFUL LOVELY LOVELY PEOPLE (edited)


Shakespeare Stout Clone

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

13-C Stout, Oatmeal Stout

Min OG: 1.048 Max OG: 1.065
Min IBU: 25 Max IBU: 48
Min Clr: 22 Max Clr: 60 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.67
Anticipated OG: 1.061 Plato: 14.96
Anticipated SRM: 67.5
Anticipated IBU: 70.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.052 SG 12.82 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
68.6 8.00 lbs. Pale Malt(2-row) America 1.036 2
10.7 1.25 lbs. Chocolate Malt Great Britain 1.034 475
8.6 1.00 lbs. Roasted Barley Great Britain 1.029 575
6.4 0.75 lbs. Crystal 150L Great Britain 1.033 150
5.7 0.67 lbs. Flaked Oats America 1.033 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.67 oz. Cascade Whole 5.75 65.2 60 min.
1.00 oz. Cascade Whole 5.75 4.9 10 min.


Yeast
-----

WYeast 2220 Rogue Pacman


Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Name: Single Infusion Mash

Total Grain Lbs: 11.67
Total Water Qts: 13.80 - Before Additional Infusions
Total Water Gal: 3.45 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 70.00 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Single Infusion 1 60 153 152 Infuse 167 13.80 1.18


Total Water Qts: 13.80 - After Additional Infusions
Total Water Gal: 3.45 - After Additional Infusions
Total Mash Volume Gal: 4.38 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.
Last edited by mashweasel on Thu Apr 12, 2007 1:23 pm, edited 3 times in total.
Egészségedre,

Kristen England, Ph.D.
BJCP Continuing Education Director
Grand Master Judge
http://www.bjcp.org
http://www.bjcp.org/cep


Homer Simpson - 'Homer no function beer well without.'
<<

Denny

User avatar

Master Brewer

Posts: 22486

Joined: Tue Jun 29, 2004 2:09 pm

Location: Eugene OR

Post Wed Jan 17, 2007 1:34 pm

Yeah, I've always thought that all their colors that they list looked screwy!

Your recipe looks very nearly identical to the one I've been using for years....I used to brew it so much that it's been ages since I have. May have to give it another go....
Life begins at 60....1.060, that is.

www.dennybrew.com
<<

Serlo

Post Thu Jan 18, 2007 8:09 am

Could they be using Malt Color Units instead of SRM? I think that's what they are called in 'Designing Great Beers.' I wish I had the book with me but I think for every malt in the batch you take the L of the malt, multiply it by how many lbs you are using, add them all up and divide by how many gallons the batch is. It seems Summit also use something similiar on their website because there is no way their IPA is 25 SRM.
<<

mashweasel

User avatar

Master Brewer

Posts: 1903

Joined: Tue Jun 10, 2003 3:30 pm

Location: St. Paul

Post Thu Jan 18, 2007 12:34 pm

No idea what they do but the colors are off. Ive started to see this alot with breweries. I think it may have to do with the fact of them sending their beers to get all the tests done (%, AA, etc) and they use a spec to do the color. Different units or based off different system. Whatever though, this is a good beer and drinking them sidebyside they are damn close. If you took out a little of the chocolate and added a little more roast barley and another few gravity points from basemalt, its close to Bells Kalamazoo stout.
Egészségedre,

Kristen England, Ph.D.
BJCP Continuing Education Director
Grand Master Judge
http://www.bjcp.org
http://www.bjcp.org/cep


Homer Simpson - 'Homer no function beer well without.'
<<

Yaboosh

Post Fri Mar 09, 2007 3:03 pm

I brewed this on Sunday and it was only my second AG batch. I missed my numbers a bit (no worries though). I aimed for a 154 mash temp, and, if my therms are accurate (they are comparable but I do not yet have a lab therm) I only hit 150. Also, my OG only ended up being 1.052-1.054, but again, no worries.

I pitched WLP001 instead of Pacman due to availability and fermented at around 66 degrees or so.

I checked the gravity after 5 days of fermenting just to check out how things are going. It is sitting at 1.018 and I think I may still get a few gravity points off of it, maybe down to around 1.016. I am happy with this. The taste, though, was pretty amazing. From what I remember, it is very much like Shakespeare Stout. I now cannot wait to get this kegged and carbed, but I am going to give it another 1-2 weeks in the primary before I do so. But this is one of the first times I was so happy with a gravity sample, especially this early.

Thanks for the recipe!
<<

mashweasel

User avatar

Master Brewer

Posts: 1903

Joined: Tue Jun 10, 2003 3:30 pm

Location: St. Paul

Post Fri Mar 09, 2007 3:31 pm

You are very welcome.
Egészségedre,

Kristen England, Ph.D.
BJCP Continuing Education Director
Grand Master Judge
http://www.bjcp.org
http://www.bjcp.org/cep


Homer Simpson - 'Homer no function beer well without.'
<<

Fatso

Master Brewer

Posts: 1887

Joined: Tue Oct 11, 2005 5:10 pm

Location: Minneapolis ?or? Annapolis

Post Fri Mar 09, 2007 6:23 pm

Re: Rogue Shakespeare Stout clone - You're welcome!

mashweasel wrote:Good luck chumps!


he's such a kind little fellow.... :lol:
"A pint of your best bitter for me, and my young friend will have a laaager.... the gassier the better" - Tinker Dill
<<

Yaboosh

Post Wed Mar 21, 2007 7:41 pm

Ok, so I took the first draw off of the keg of this beer. Admittedly, it is still young, but I am getting a huge smokiness on par with an Alaskan Smoked Porter. I am guess this might be from the chocolate malt. If I remake this, I am cutting way back. It is still enjoyable, but the drinkability suffers. I don't see having much more than one pint of this at a time.
<<

mashweasel

User avatar

Master Brewer

Posts: 1903

Joined: Tue Jun 10, 2003 3:30 pm

Location: St. Paul

Post Wed Mar 21, 2007 8:52 pm

Smokiness would NOT come from Chocolate malt. 1.25# of chocolate malt is not that high for the gravity. I put 2#/ 5 gal into my regular porter.

Smokiness would either come from smoked malt, malts that were stored in the same bins that housed smoked malt (or next to them) or it could be from your yeast. Low O2 in the beer or just unhealthy yeast can produce the guaiacol (read smokiness).
Egészségedre,

Kristen England, Ph.D.
BJCP Continuing Education Director
Grand Master Judge
http://www.bjcp.org
http://www.bjcp.org/cep


Homer Simpson - 'Homer no function beer well without.'
<<

Yaboosh

Post Wed Mar 21, 2007 9:24 pm

Interesting. Again, this could just be a result of age, it is only 3 weeks old after all (I know, I know, I just couldn't help myself). As for the O2/unhealthy yeast, I didn't really change my process for this beer. I do not aerate ideally (just the shake method for now) but I have never experienced this kind of smokiness before. I will let it sit for another 3 weeks and hopefully the perceived smokiness will reduce.

Again, the beer is quite enjoyable, just not as drinkable (as in I couldn't drink more than 1 or 2 at a time).
<<

mashweasel

User avatar

Master Brewer

Posts: 1903

Joined: Tue Jun 10, 2003 3:30 pm

Location: St. Paul

Post Wed Mar 21, 2007 9:33 pm

as in I couldn't drink more than 1 or 2 at a time


...well maybe you just arent setting your goals high enough then! :D
Egészségedre,

Kristen England, Ph.D.
BJCP Continuing Education Director
Grand Master Judge
http://www.bjcp.org
http://www.bjcp.org/cep


Homer Simpson - 'Homer no function beer well without.'
<<

rustyhoover

Master Brewer

Posts: 2006

Joined: Fri Nov 19, 2004 11:07 am

Location: Maryland

Post Thu Mar 22, 2007 5:53 am

It is interesting how off the color estimates on the Rogue site are. A couple years back I tried to clone their American Amber, which was listed at 33 SRM. Now, I knew that 33 couldn't be right, but I couldn't even find the stuff in stores to take a guess at the actual color back then, so my version came in around 23 or so.

It wasn't even close in color or flavor, as I used much more dark crystal than they must have in order to get the color right (or wrong, as it were).

I never tried it before, but changing the units to EBC in Promash and running the numbers, that just might be it. Your Shakespear recipe comes out at 133 EBC done that way.

A while back I got hold of an article on color analysis that discussed the difference between the "apparent" color we all use and that which would be reported by lab analysis. I thought at the time that could be it, but the difference is so extreme I suspect it's a unit thing as you suggest...
<<

floyd

User avatar

Master Brewer

Posts: 421

Joined: Wed Sep 04, 2002 12:01 am

Post Thu Mar 22, 2007 9:19 am

Re: Rogue Shakespeare Stout clone - You're welcome!

Fatso wrote:
mashweasel wrote:Good luck chumps!


he's such a kind little fellow.... :lol:


Kinda cancels out the "gentlemen" assumption on his part, doesn't it?
<<

mashweasel

User avatar

Master Brewer

Posts: 1903

Joined: Tue Jun 10, 2003 3:30 pm

Location: St. Paul

Post Thu Mar 22, 2007 9:36 am

Nah, you werent paying attention. I held the door open for you WHILE I was calling you a chump. That cancels it out! :D
Egészségedre,

Kristen England, Ph.D.
BJCP Continuing Education Director
Grand Master Judge
http://www.bjcp.org
http://www.bjcp.org/cep


Homer Simpson - 'Homer no function beer well without.'
<<

floyd

User avatar

Master Brewer

Posts: 421

Joined: Wed Sep 04, 2002 12:01 am

Post Thu Mar 22, 2007 9:43 am

edit
Last edited by floyd on Fri Mar 23, 2007 6:02 am, edited 2 times in total.
Next

Return to Beer Recipe Exchange

Who is online

Users browsing this forum: Google [Bot]