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

   1 <?xml version="1.0" encoding="UTF-8"?>
   2 <!DOCTYPE recipe>
   3 <recipe application="qbrew" version="0.4.1">
   4   <title>Thoth</title>
   5   <brewer>Clinton Ebadi</brewer>
   6   <style>Foreign Extra Stout</style>
   7   <batch quantity="5.00 gal"/>
   8   <notes class="recipe">Treat water with 1/4 campden tablet
   9
  10 Steep grains for 30 minutes in 2 quarts water (strike 170F). Rinse with 1qt distilled water @ 170F.
  11
  12 Treat boil water with 1g Water Crystals, 2g NaCl (&quot;balance between malt and bitterness&quot;)
  13
  14 Boil as per usual
  15
  16 Add star anise 20 minutes before end of boil (whole, 2 of them or ~10-14g)
  17 Add molasses 10 minutes before end of boil
  18 </notes>
  19   <notes class="batch">* Brew Day Notes
  20
  21 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't need to be mashed...) and the following were ground that way:
  22
  23  - 3oz chocolate malt (weighed with my digital tea scale)
  24  - 1/2lbs black patent (american six row instead of british as well)
  25  - 3/4lbs 80⁰L Crystal
  26
  27 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.
  28
  29 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.
  30
  31 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.
  32
  33 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 :).
  34
  35 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.
  36
  37 * Fermentation Notes
  38
  39 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've seen before).
  40
  41 2011-01-16
  42 19:30 @ 72⁰F: Racked onto brown ale ringwood cake
  43
  44 2011-01-17
  45 ... @ 68⁰F No activity to report
  46
  47 2011-01-18
  48 00:30 @ 68⁰F: Still no activity, sanitized wort spoon with rubbing alcohol and agitated the yeast cake to suspend compacted yeast
  49 13:49 @ 68⁰F: Finally active. 1&quot; krausen, airlock bubbling 2/s
  50 14:35 @ 70⁰F: 3/s, 2&quot; Krausen. Turning fan on 1/3 and adding water to tray
  51 22:00 @ 68⁰F: 4/s
  52
  53 2011-01-19
  54 02:00 @ 67⁰F: 5/s
  55 13:07 @ 67⁰F: 3/s
  56 23:30 @ 66⁰F: 1/2, krausen receding. Fast and furious fermentation!
  57
  58 2011-01-20
  59 03:00 @ 64⁰F: 1/[2s]. Replacing wet tshirt with a dry one, and removing water from tray.  Krausen almost entirely gone.
  60 20:00 @ 67⁰F: 1.[5s]. Krausen is gone
  61
  62 ... no readings, average temp 68⁰F ...
  63
  64 2011-01-26 @ 68⁰F: Racking to secondary to free up the main fermenter. SG = @ 68⁰F = 1.016 (1.018 adjusted, on target).
  65
  66 * Bottling
  67
  68 2011-03-09 -- Yeah, that sat in secondary for a while... at least it wasn't on the yeast cake.
  69
  70 Primed with 4.3oz corn sugar in 1qt distilled water
  71
  72 Yield: 38 x12oz bottles + 5x22oz bottles
  73
  74 SG @ 68⁰F = 1.016 (1.018 adjusted, on target)</notes>
  75   <grains>
  76     <grain quantity="1.00 lb" extract="1.027" color="525" type="Grain" use="Steeped">British black patent</grain>
  77     <grain quantity="0.50 lb" extract="1.034" color="475" type="Grain" use="Steeped">British chocolate malt</grain>
  78     <grain quantity="1.00 lb" extract="1.034" color="80" type="Grain" use="Steeped">Crystal 80L</grain>
  79     <grain quantity="4.50 lb" extract="1.037" color="5" type="Extract" use="Extract">Light malt extract</grain>
  80     <grain quantity="1.50 lb" extract="1.026" color="200" type="Sugar" use="Extract">Molasses</grain>
  81     <grain quantity="3.30 lb" extract="1.037" color="10" type="Extract" use="Extract">Munich Malt Extract</grain>
  82   </grains>
  83   <hops>
  84     <hop quantity="1.00 oz" alpha="3.5" time="30" type="Pellet">Styrian Golding</hop>
  85     <hop quantity="1.00 oz" alpha="4.7" time="45" type="Pellet">Willamette</hop>
  86     <hop quantity="1.50 oz" alpha="4.7" time="60" type="Pellet">Willamette</hop>
  87   </hops>
  88   <miscingredients>
  89     <miscingredient quantity="1.00 unit" type="Fining" notes="one teaspoon">Irish Moss</miscingredient>
  90     <miscingredient quantity="1.00 unit" type="Yeast" notes="Reusing cake from brown ale">Ringwood Ale yeast</miscingredient>
  91     <miscingredient quantity="2.70 unit" type="Spice" notes="grams">Star Anise</miscingredient>
  92     <miscingredient quantity="1.00 unit" type="Other" notes="2.2g wyeast nutrient">Yeast Nutrient</miscingredient>
  93   </miscingredients>
  94 </recipe>