beer-recipes/5-Strong Stout/strong_stout-5_a.html

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  13 <table summary="header" border=0 cellpadding=0 cellspacing=5 bgcolor="#CCCCCC" width="100%">
  14 <tr><td>
  15 <big><strong>Thoth</strong></big>
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  17 </table>
  18 <p>
  19
  20 <table summary="recipe" border=0 cellpadding=0 cellspacing=0>
  21 <tbody>
  22 <tr>
  23 <td><strong>Recipe</strong></td>
  24 <td width="15"></td>
  25 <td>Thoth</td>
  26 <td width="25"></td>
  27 <td><strong>Style</strong></td>
  28 <td width="15"></td>
  29 <td>Foreign Extra Stout</td>
  30 </tr>
  31 <tr>
  32 <td><strong>Brewer</strong></td>
  33 <td></td>
  34 <td>Clinton Ebadi</td>
  35 <td></td>
  36 <td><strong>Batch</strong></td>
  37 <td></td>
  38 <td>5.00 gal</td>
  39 </tr>
  40 <tr>
  41 <td><strong>Extract</strong></td>
  42 </tr>
  43 </tbody>
  44 </table>
  45 <p>
  46
  47 <big><strong>Recipe Characteristics</strong></big>
  48 <table summary="characteristics" border=0 cellpadding=0 cellspacing=0>
  49 <tbody>
  50 <tr>
  51 <td><strong>Recipe Gravity</strong></td>
  52 <td width="15"></td>
  53 <td>1.073 OG</td>
  54 <td width="25"></td>
  55 <td><strong>Estimated FG</strong></td>
  56 <td width="15"></td>
  57 <td>1.018 FG</td>
  58 </tr>
  59 <tr>
  60 <td><strong>Recipe Bitterness</strong></td>
  61 <td></td>
  62 <td>50 IBU</td>
  63 <td></td>
  64 <td><strong>Alcohol by Volume</strong></td>
  65 <td></td>
  66 <td>7.1%</td>
  67 </tr>
  68 <tr>
  69 <td><strong>Recipe Color</strong></td>
  70 <td></td>
  71 <td>56° SRM</td>
  72 <td></td>
  73 <td><strong>Alcohol by Weight</strong></td>
  74 <td></td>
  75 <td>5.6%</td>
  76 </tr>
  77 </tbody>
  78 </table>
  79 <p>
  80
  81 <big><strong>Ingredients</strong></big>
  82 <table summary="ingredients" border=0 cellpadding=0 cellspacing=0>
  83 <tbody>
  84 <tr>
  85 <td><strong>Quantity</strong></td>
  86 <td width="15"></td>
  87 <td><strong>Grain</strong></td>
  88 <td width="15"></td>
  89 <td><strong>Type</strong></td>
  90 <td width="15"></td>
  91 <td><strong>Use</strong></td>
  92 </tr>
  93
  94 <tr>
  95 <td>1.00 lb</td>
  96 <td></td>
  97 <td>British black patent</td>
  98 <td></td>
  99 <td>Grain</td>
 100 <td></td>
 101 <td>Steeped</td>
 102 </tr>
 103
 104 <tr>
 105 <td>0.50 lb</td>
 106 <td></td>
 107 <td>British chocolate malt</td>
 108 <td></td>
 109 <td>Grain</td>
 110 <td></td>
 111 <td>Steeped</td>
 112 </tr>
 113
 114 <tr>
 115 <td>1.00 lb</td>
 116 <td></td>
 117 <td>Crystal 80L</td>
 118 <td></td>
 119 <td>Grain</td>
 120 <td></td>
 121 <td>Steeped</td>
 122 </tr>
 123
 124 <tr>
 125 <td>4.50 lb</td>
 126 <td></td>
 127 <td>Light malt extract</td>
 128 <td></td>
 129 <td>Extract</td>
 130 <td></td>
 131 <td>Extract</td>
 132 </tr>
 133
 134 <tr>
 135 <td>1.50 lb</td>
 136 <td></td>
 137 <td>Molasses</td>
 138 <td></td>
 139 <td>Sugar</td>
 140 <td></td>
 141 <td>Extract</td>
 142 </tr>
 143
 144 <tr>
 145 <td>3.30 lb</td>
 146 <td></td>
 147 <td>Munich Malt Extract</td>
 148 <td></td>
 149 <td>Extract</td>
 150 <td></td>
 151 <td>Extract</td>
 152 </tr>
 153
 154 <tr>
 155 <td><strong>Quantity</strong></td>
 156 <td width="15"></td>
 157 <td><strong>Hop</strong></td>
 158 <td width="15"></td>
 159 <td><strong>Type</strong></td>
 160 <td width="15"></td>
 161 <td><strong>Time</strong></td>
 162 </tr>
 163
 164 <tr>
 165 <td>1.00 oz</td>
 166 <td></td>
 167 <td>Styrian Golding</td>
 168 <td></td>
 169 <td>Pellet</td>
 170 <td></td>
 171 <td colspan=2>30 minutes</td>
 172 </tr>
 173
 174 <tr>
 175 <td>1.00 oz</td>
 176 <td></td>
 177 <td>Willamette</td>
 178 <td></td>
 179 <td>Pellet</td>
 180 <td></td>
 181 <td colspan=2>45 minutes</td>
 182 </tr>
 183
 184 <tr>
 185 <td>1.50 oz</td>
 186 <td></td>
 187 <td>Willamette</td>
 188 <td></td>
 189 <td>Pellet</td>
 190 <td></td>
 191 <td colspan=2>60 minutes</td>
 192 </tr>
 193
 194 <tr>
 195 <td><strong>Quantity</strong></td>
 196 <td width="15"></td>
 197 <td><strong>Misc</strong></td>
 198 <td width="15"></td>
 199 <td><strong>Notes</strong></td>
 200 </tr>
 201
 202 <tr>
 203 <td>1.00 unit</td>
 204 <td></td>
 205 <td>Irish Moss</td>
 206 <td></td>
 207 <td>Fining</td>
 208 <td></td>
 209 <td colspan=3>one teaspoon</td>
 210 </tr>
 211
 212 <tr>
 213 <td>1.00 unit</td>
 214 <td></td>
 215 <td>Ringwood Ale yeast</td>
 216 <td></td>
 217 <td>Yeast</td>
 218 <td></td>
 219 <td colspan=3>Reusing cake from brown ale</td>
 220 </tr>
 221
 222 <tr>
 223 <td>2.70 unit</td>
 224 <td></td>
 225 <td>Star Anise</td>
 226 <td></td>
 227 <td>Spice</td>
 228 <td></td>
 229 <td colspan=3>grams</td>
 230 </tr>
 231
 232 <tr>
 233 <td>1.00 unit</td>
 234 <td></td>
 235 <td>Yeast Nutrient</td>
 236 <td></td>
 237 <td>Other</td>
 238 <td></td>
 239 <td colspan=3>2.2g wyeast nutrient</td>
 240 </tr>
 241
 242 </tbody>
 243 </table>
 244 <p>
 245
 246 <big><strong>Recipe Notes</strong></big>
 247
 248 <p>Treat water with 1/4 campden tablet<br>
 249 <br>
 250 Steep grains for 30 minutes in 2 quarts water (strike 170F). Rinse with 1qt distilled water @ 170F.<br>
 251 <br>
 252 Treat boil water with 1g Water Crystals, 2g NaCl (&quot;balance between malt and bitterness&quot;)      <br>
 253 <br>
 254 Boil as per usual<br>
 255 <br>
 256 Add star anise 20 minutes before end of boil (whole, 2 of them or ~10-14g)<br>
 257 Add molasses 10 minutes before end of boil<br>
 258
 259 </p>
 260 <p>
 261 <big><strong>Batch Notes</strong></big>
 262
 263 <p>* Brew Day Notes<br>
 264 <br>
 265 Batch was a bit screwed up ... Steve milled the grains for me, but he did not quite get the instructions and *only* milled the leftover ingredients, and for the chocolate malt which he did weigh he used the scale in ounces mode and misread 5oz as 0.5lbs. I almost gave up, but Rebecca suggested that I use a coffee grinder... I tried a bit, and it seemed OK (at least for flavor grains that don&apos;t need to be mashed...) and the following were ground that way:<br>
 266 <br>
 267  - 3oz chocolate malt (weighed with my digital tea scale)<br>
 268  - 1/2lbs black patent (american six row instead of british as well)<br>
 269  - 3/4lbs 80⁰L Crystal<br>
 270 <br>
 271 The amounts of steeping grains are as a result of this pretty inexact--the amounts we had leftover were not recorded quite exactly, and my kitchen scale is only really accurate to 1/8-1/4lbs.<br>
 272 <br>
 273 The steeping process was not ideal, I used a bit less water than I should have (2quarts), struck at 170⁰F, but the oven was broken and I used a crock pot (which was able to hold the temperature of water fairly well, I think the water needed to strike at a higher temperature for that much grain but I have to calculate that... and should have used more water anyway). The final temperature was 158⁰F.<br>
 274 <br>
 275 After this debacle, however, brewing went smoothly. No boilovers, everything was added on time. The new wort chilling setup worked remarkably well--using ice water in a tub and a pump the wort was at 74⁰F in 18 minutes.<br>
 276 <br>
 277 Two star anise pods were used, and these weighed 2.7g. The recipe notes call for 10-14g because I am an idiot and have no idea how much they actually weighed :).<br>
 278 <br>
 279 OG = 1.072 @ 74F (1.074 corrected). I feared the ibeer would have a husky astringent flavor from the makeshift grind, but it was not. There was a strong nose of molasses and anise, with a mellow anise flavor at the end.<br>
 280 <br>
 281 * Fermentation Notes<br>
 282 <br>
 283 Fermentation did not take off for 36 hours. At the 30 hour mark I sanitized the wort stirring spoon with rubbing alcohol and agitated the yeast cake; this resulted in the fermentation starting farily quickly. I assume the yeast were compacted enough and old (the previous beer had sat on the cake for around six weeks due to unexpected scheduling problems and a member of the brewing team being sick for over a week). After it started, however, it was quite vigorous (over 4 bubbles per second from the airlock, and more wort churning than I&apos;ve seen before).<br>
 284 <br>
 285 2011-01-16 <br>
 286 19:30 @ 72⁰F: Racked onto brown ale ringwood cake<br>
 287 <br>
 288 2011-01-17 <br>
 289 ... @ 68⁰F No activity to report<br>
 290 <br>
 291 2011-01-18<br>
 292 00:30 @ 68⁰F: Still no activity, sanitized wort spoon with rubbing alcohol and agitated the yeast cake to suspend compacted yeast<br>
 293 13:49 @ 68⁰F: Finally active. 1&quot; krausen, airlock bubbling 2/s<br>
 294 14:35 @ 70⁰F: 3/s, 2&quot; Krausen. Turning fan on 1/3 and adding water to tray<br>
 295 22:00 @ 68⁰F: 4/s<br>
 296 <br>
 297 2011-01-19<br>
 298 02:00 @ 67⁰F: 5/s<br>
 299 13:07 @ 67⁰F: 3/s<br>
 300 23:30 @ 66⁰F: 1/2, krausen receding. Fast and furious fermentation!<br>
 301 <br>
 302 2011-01-20<br>
 303 03:00 @ 64⁰F: 1/[2s]. Replacing wet tshirt with a dry one, and removing water from tray.  Krausen almost entirely gone.<br>
 304 20:00 @ 67⁰F: 1.[5s]. Krausen is gone<br>
 305 <br>
 306 ... no readings, average temp 68⁰F ...<br>
 307 <br>
 308 2011-01-26 @ 68⁰F: Racking to secondary to free up the main fermenter. SG = @ 68⁰F = 1.016 (1.018 adjusted, on target).<br>
 309 <br>
 310 * Bottling<br>
 311 <br>
 312 2011-03-09 -- Yeah, that sat in secondary for a while... at least it wasn&apos;t on the yeast cake.<br>
 313 <br>
 314 Primed with 4.3oz corn sugar in 1qt distilled water<br>
 315 <br>
 316 Yield: 38 x12oz bottles + 5x22oz bottles<br>
 317 <br>
 318 SG @ 68⁰F = 1.016 (1.018 adjusted, on target)
 319 </p>
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