spice (star anise), and a reused yeast cake (Ringwood from a
[[http://beeradvocate.com/beer/profile/113/576/][Samuel Smith's Nut Brown Ale]] clone).
- - [[beer-recipes/5-Strong Stout/strong_stout-5_a.html][Foreign Extra Stout in Need of a Name]] ([[beer-recipes/5-Strong Stout/strong_stout-5_a.qbrew][source]])
+ - [[beer-recipes/5-Strong Stout/strong_stout-5_a.html][Thoth]] ([[beer-recipes/5-Strong Stout/strong_stout-5_a.qbrew][source]])
** Finished
<html>
<head>
<meta name="generator" content="QBrew 0.4.1 ">
-<title>Stout </title>
+<title>Thoth</title>
<meta name="author" content="Clinton Ebadi">
<style type='text/css'>
body { font-family: sans-serif; }
<body>
<table summary="header" border=0 cellpadding=0 cellspacing=5 bgcolor="#CCCCCC" width="100%">
<tr><td>
-<big><strong>Stout </strong></big>
+<big><strong>Thoth</strong></big>
</td></tr>
</table>
<p>
<tr>
<td><strong>Recipe</strong></td>
<td width="15"></td>
-<td>Stout </td>
+<td>Thoth</td>
<td width="25"></td>
<td><strong>Style</strong></td>
<td width="15"></td>
<p>
<big><strong>Batch Notes</strong></big>
-<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>
+<p>* Brew Day Notes<br>
+<br>
+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>
<br>
- 3oz chocolate malt (weighed with my digital tea scale)<br>
- 1/2lbs black patent (american six row instead of british as well)<br>
<br>
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>
<br>
-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).
+* Fermentation Notes<br>
+<br>
+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).<br>
+<br>
+2011-01-16 <br>
+19:30 @ 72⁰F: Racked onto brown ale ringwood cake<br>
+<br>
+2011-01-17 <br>
+... @ 68⁰F No activity to report<br>
+<br>
+2011-01-18<br>
+00:30 @ 68⁰F: Still no activity, sanitized wort spoon with rubbing alcohol and agitated the yeast cake to suspend compacted yeast<br>
+13:49 @ 68⁰F: Finally active. 1" krausen, airlock bubbling 2/s<br>
+14:35 @ 70⁰F: 3/s, 2" Krausen. Turning fan on 1/3 and adding water to tray<br>
+22:00 @ 68⁰F: 4/s<br>
+<br>
+2011-01-19<br>
+02:00 @ 67⁰F: 5/s<br>
+13:07 @ 67⁰F: 3/s<br>
+23:30 @ 66⁰F: 1/2, krausen receding. Fast and furious fermentation!<br>
+<br>
+2011-01-20<br>
+03:00 @ 64⁰F: 1/[2s]. Replacing wet tshirt with a dry one, and removing water from tray. Krausen almost entirely gone.<br>
+20:00 @ 67⁰F: 1.[5s]. Krausen is gone<br>
+<br>
+... no readings, average temp 68⁰F ...<br>
+<br>
+2011-01-26 @ 68⁰F: Racking to secondary to free up the main fermenter. SG = @ 68⁰F = 1.016 (1.018 adjusted, on target).<br>
+<br>
+* Bottling<br>
+<br>
+2011-03-09 -- Yeah, that sat in secondary for a while... at least it wasn't on the yeast cake.<br>
+<br>
+Primed with 4.3oz corn sugar in 1qt distilled water<br>
+<br>
+Yield: 38 x12oz bottles + 5x22oz bottles<br>
+<br>
+SG @ 68⁰F = 1.016 (1.018 adjusted, on target)
</p>
</body>
</html>
<?xml version="1.0" encoding="UTF-8"?>
<!DOCTYPE recipe>
<recipe application="qbrew" version="0.4.1">
- <title>Stout </title>
+ <title>Thoth</title>
<brewer>Clinton Ebadi</brewer>
<style>Foreign Extra Stout</style>
<batch quantity="5.00 gal"/>
Add star anise 20 minutes before end of boil (whole, 2 of them or ~10-14g)
Add molasses 10 minutes before end of boil
</notes>
- <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:
+ <notes class="batch">* Brew Day Notes
+
+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:
- 3oz chocolate malt (weighed with my digital tea scale)
- 1/2lbs black patent (american six row instead of british as well)
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.
-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>
+* Fermentation Notes
+
+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).
+
+2011-01-16
+19:30 @ 72⁰F: Racked onto brown ale ringwood cake
+
+2011-01-17
+... @ 68⁰F No activity to report
+
+2011-01-18
+00:30 @ 68⁰F: Still no activity, sanitized wort spoon with rubbing alcohol and agitated the yeast cake to suspend compacted yeast
+13:49 @ 68⁰F: Finally active. 1" krausen, airlock bubbling 2/s
+14:35 @ 70⁰F: 3/s, 2" Krausen. Turning fan on 1/3 and adding water to tray
+22:00 @ 68⁰F: 4/s
+
+2011-01-19
+02:00 @ 67⁰F: 5/s
+13:07 @ 67⁰F: 3/s
+23:30 @ 66⁰F: 1/2, krausen receding. Fast and furious fermentation!
+
+2011-01-20
+03:00 @ 64⁰F: 1/[2s]. Replacing wet tshirt with a dry one, and removing water from tray. Krausen almost entirely gone.
+20:00 @ 67⁰F: 1.[5s]. Krausen is gone
+
+... no readings, average temp 68⁰F ...
+
+2011-01-26 @ 68⁰F: Racking to secondary to free up the main fermenter. SG = @ 68⁰F = 1.016 (1.018 adjusted, on target).
+
+* Bottling
+
+2011-03-09 -- Yeah, that sat in secondary for a while... at least it wasn't on the yeast cake.
+
+Primed with 4.3oz corn sugar in 1qt distilled water
+
+Yield: 38 x12oz bottles + 5x22oz bottles
+
+SG @ 68⁰F = 1.016 (1.018 adjusted, on target)</notes>
<grains>
<grain quantity="1.00 lb" extract="1.027" color="525" type="Grain" use="Steeped">British black patent</grain>
<grain quantity="0.50 lb" extract="1.034" color="475" type="Grain" use="Steeped">British chocolate malt</grain>