Stout

From 4ca5ed8008a190b5c9f70281ad9b593c4c093475 Mon Sep 17 00:00:00 2001 From: clinton Date: Wed, 16 Mar 2011 05:12:59 +0000 Subject: [PATCH] Bottled Foreign Extra Stout * It has a name * Boring fermentation notes added --- Homebrewing.muse | 2 +- .../5-Strong Stout/strong_stout-5_a.html | 49 +++++++++++++++++-- .../5-Strong Stout/strong_stout-5_a.qbrew | 45 +++++++++++++++-- 3 files changed, 87 insertions(+), 9 deletions(-) diff --git a/Homebrewing.muse b/Homebrewing.muse index 7f62296..894f288 100644 --- a/Homebrewing.muse +++ b/Homebrewing.muse @@ -29,7 +29,7 @@ An attempt at experimentation--an adjunct (blackstrap molasses), a 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 diff --git a/beer-recipes/5-Strong Stout/strong_stout-5_a.html b/beer-recipes/5-Strong Stout/strong_stout-5_a.html index 770d974..e270970 100644 --- a/beer-recipes/5-Strong Stout/strong_stout-5_a.html +++ b/beer-recipes/5-Strong Stout/strong_stout-5_a.html @@ -2,7 +2,7 @@ -Stout +Thoth @@ -16,7 +16,9 @@ Boil as per usual Add star anise 20 minutes before end of boil (whole, 2 of them or ~10-14g) Add molasses 10 minutes before end of boil - 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: + * 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) @@ -32,7 +34,44 @@ Two star anise pods were used, and these weighed 2.7g. The recipe notes call for 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). +* 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 @ 72â°F: Racked onto brown ale ringwood cake + +2011-01-17 +... @ 68â°F No activity to report + +2011-01-18 +00:30 @ 68â°F: Still no activity, sanitized wort spoon with rubbing alcohol and agitated the yeast cake to suspend compacted yeast +13:49 @ 68â°F: Finally active. 1" krausen, airlock bubbling 2/s +14:35 @ 70â°F: 3/s, 2" Krausen. Turning fan on 1/3 and adding water to tray +22:00 @ 68â°F: 4/s + +2011-01-19 +02:00 @ 67â°F: 5/s +13:07 @ 67â°F: 3/s +23:30 @ 66â°F: 1/2, krausen receding. Fast and furious fermentation! + +2011-01-20 +03:00 @ 64â°F: 1/[2s]. Replacing wet tshirt with a dry one, and removing water from tray. Krausen almost entirely gone. +20:00 @ 67â°F: 1.[5s]. Krausen is gone + +... no readings, average temp 68â°F ... + +2011-01-26 @ 68â°F: Racking to secondary to free up the main fermenter. SG = @ 68â°F = 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 @ 68â°F = 1.016 (1.018 adjusted, on target) British black patent British chocolate malt -- 2.20.1