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13 <table summary=
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"#CCCCCC" width=
"100%">
15 <big><strong>Stout
</strong></big>
20 <table summary=
"recipe" border=
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0>
23 <td><strong>Recipe
</strong></td>
27 <td><strong>Style
</strong></td>
29 <td>Foreign Extra Stout
</td>
32 <td><strong>Brewer
</strong></td>
34 <td>Clinton Ebadi
</td>
36 <td><strong>Batch
</strong></td>
41 <td><strong>Extract
</strong></td>
47 <big><strong>Recipe Characteristics
</strong></big>
48 <table summary=
"characteristics" border=
0 cellpadding=
0 cellspacing=
0>
51 <td><strong>Recipe Gravity
</strong></td>
55 <td><strong>Estimated FG
</strong></td>
60 <td><strong>Recipe Bitterness
</strong></td>
64 <td><strong>Alcohol by Volume
</strong></td>
69 <td><strong>Recipe Color
</strong></td>
73 <td><strong>Alcohol by Weight
</strong></td>
81 <big><strong>Ingredients
</strong></big>
82 <table summary=
"ingredients" border=
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0 cellspacing=
0>
85 <td><strong>Quantity
</strong></td>
87 <td><strong>Grain
</strong></td>
89 <td><strong>Type
</strong></td>
91 <td><strong>Use
</strong></td>
97 <td>British black patent
</td>
107 <td>British chocolate malt
</td>
127 <td>Light malt extract
</td>
147 <td>Munich Malt Extract
</td>
155 <td><strong>Quantity
</strong></td>
157 <td><strong>Hop
</strong></td>
159 <td><strong>Type
</strong></td>
161 <td><strong>Time
</strong></td>
167 <td>Styrian Golding
</td>
171 <td colspan=
2>30 minutes
</td>
181 <td colspan=
2>45 minutes
</td>
191 <td colspan=
2>60 minutes
</td>
195 <td><strong>Quantity
</strong></td>
197 <td><strong>Misc
</strong></td>
199 <td><strong>Notes
</strong></td>
209 <td colspan=
3>one teaspoon
</td>
215 <td>Ringwood Ale yeast
</td>
219 <td colspan=
3>Reusing cake from brown ale
</td>
229 <td colspan=
3>grams
</td>
235 <td>Yeast Nutrient
</td>
239 <td colspan=
3>2.2g wyeast nutrient
</td>
246 <big><strong>Recipe Notes
</strong></big>
248 <p>Treat water with
1/
4 campden tablet
<br>
250 Steep grains for
30 minutes in
2 quarts water (strike
170F). Rinse with
1qt distilled water @
170F.
<br>
252 Treat boil water with
1g Water Crystals,
2g NaCl (
"balance between malt and bitterness
")
<br>
254 Boil as per usual
<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>
261 <big><strong>Batch Notes
</strong></big>
263 <p>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:
<br>
265 -
3oz chocolate malt (weighed with my digital tea scale)
<br>
266 -
1/
2lbs black patent (american six row instead of british as well)
<br>
267 -
3/
4lbs
80⁰L Crystal
<br>
269 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>
271 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>
273 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>
275 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>
277 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>
279 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).