Fanito Ratonito Stout - All Grain
(Dry Stout)

Brew Date; December 4, 1998

Batch Size; 5 US Gallons

Gravity
OG
 1.050
FG
 1.018
% ABV
 3.5%

Malt, Grains, Adjuncts
Amount
Variety, Origin
Degrees L
7 Lbs Scottish Organic Malt, Scotmalt 4°L
1 Lbs Roasted Barley, Breiss 350°L
1 Lbs Flaked Barley, LDC 0°L
1 Lbs Crystal Malt, M&F 60°L

Hops (Estimated IBU = 67)
Variety, Origin, Style
Ounces
Boil Time
% A
Kent Golding, UK, Whole Leaf 2 Ounces 75 minutes 5.6% Alpha
Kent Golding, UK, Whole Leaf 1 Ounce 55 minutes 5.6% Alpha

Yeast
Amount
Brand, Style
Date
1/2 cup slurry From yeast farm- Wyeast 1338, European Ale 12-4-98

Additives and misc. Ingredients
Amount
Ingredients/Procedure
Boil
1 tsp Irish Moss 15 Minutes

Procedure:
Added 2.5 gallons 170° F water to mash, temp = 150° F, hold for 90 minutes.
Mash pH = 5.3
Raise mash temp to 170° F, hold for 15 minutes.
Sparge with 5 gallons 170° F water to yield 6.5 gallons wort.
Boil for 90 minutes
Hops additions at 75 and 55 minutes
Chiller and Irish moss in with 15 minutes left to boil.
Chill and aerate well, pitch yeast at 74° F.
Primary in 6.5 gallon glass carboy for 14 days.
Secondary in 5 gallon glass carboy for 10 days.
Force carbonate in SS keg with 1.7 volumes of CO2.
Let condition in keg at 72°F for 5 months.
Condition in keg for 1 month in fridge at 42° F.

Comments:
First of all, the name Fanito Ratonito Stout. This was due to a mouse crawling into and dying in my mash tun.
Needless to say, I had to buy a new mash tun due to the stink that I could not get out, I tried everything!
It was just a ZapPap style bucket setup so I ran down to the hardware store and quickly drilled a zillion new holes in my 2 new buckets.Bad smell, really bad smell, makes you want to spew.
This was before I started using my converted cooler too, so there was really no "mouse" near the brew.
The old buckets have been sitting outside all winter, spring and summer and the stink is still there.
Oh well, they can be used to hold something up I suppose, they're not getting near my beer though.

As for the brew itself, this was by far the best smelling mash I had made to date, even my wife liked the smell.
There was a very strong sulphur aroma while fermenting and even a month after kegging, thus the long conditioning period. This went away after a few months though.
To be honest, I had the keg all but dumped down the drain when I figured, WTF, I'll let it sit a few months and see if it gets better.
Lesson learned with this batch = Don't be so quick to declare death to a batch of brew and NEVER toss a batch that hasn't had a lengthy conditioning period.
It ended up being a wonderfully thick and flavorful stout.
Great head, lots of body, carbonated perfectly, delicious!


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