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>Stout </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">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:
  20
  21  - 3oz chocolate malt (weighed with my digital tea scale)
  22  - 1/2lbs black patent (american six row instead of british as well)
  23  - 3/4lbs 80⁰L Crystal
  24
  25 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.
  26
  27 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.
  28
  29 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.
  30
  31 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 :).
  32
  33 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.
  34
  35 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).</notes>
  36   <grains>
  37     <grain quantity="1.00 lb" extract="1.027" color="525" type="Grain" use="Steeped">British black patent</grain>
  38     <grain quantity="0.50 lb" extract="1.034" color="475" type="Grain" use="Steeped">British chocolate malt</grain>
  39     <grain quantity="1.00 lb" extract="1.034" color="80" type="Grain" use="Steeped">Crystal 80L</grain>
  40     <grain quantity="4.50 lb" extract="1.037" color="5" type="Extract" use="Extract">Light malt extract</grain>
  41     <grain quantity="1.50 lb" extract="1.026" color="200" type="Sugar" use="Extract">Molasses</grain>
  42     <grain quantity="3.30 lb" extract="1.037" color="10" type="Extract" use="Extract">Munich Malt Extract</grain>
  43   </grains>
  44   <hops>
  45     <hop quantity="1.00 oz" alpha="3.5" time="30" type="Pellet">Styrian Golding</hop>
  46     <hop quantity="1.00 oz" alpha="4.7" time="45" type="Pellet">Willamette</hop>
  47     <hop quantity="1.50 oz" alpha="4.7" time="60" type="Pellet">Willamette</hop>
  48   </hops>
  49   <miscingredients>
  50     <miscingredient quantity="1.00 unit" type="Fining" notes="one teaspoon">Irish Moss</miscingredient>
  51     <miscingredient quantity="1.00 unit" type="Yeast" notes="Reusing cake from brown ale">Ringwood Ale yeast</miscingredient>
  52     <miscingredient quantity="2.70 unit" type="Spice" notes="grams">Star Anise</miscingredient>
  53     <miscingredient quantity="1.00 unit" type="Other" notes="2.2g wyeast nutrient">Yeast Nutrient</miscingredient>
  54   </miscingredients>
  55 </recipe>