09816bb9 |
1 | <?xml version="1.0" encoding="UTF-8"?> |
2 | <!--BeerXML generated by qbrew 0.4.1--> |
3 | <RECIPES> |
4 | <RECIPE> |
5 | <VERSION>1</VERSION> |
6 | <NAME>Thoth</NAME> |
7 | <TYPE>Extract</TYPE> |
8 | <BREWER>Clinton Ebadi</BREWER> |
9 | <BATCH_SIZE>18.92705900</BATCH_SIZE> |
10 | <EFFICIENCY>75.0</EFFICIENCY> |
11 | <STYLE> |
12 | <VERSION>1</VERSION> |
13 | <NAME>Foreign Extra Stout</NAME> |
14 | <OG_MIN>1.0560</OG_MIN> |
15 | <OG_MAX>1.0750</OG_MAX> |
16 | <FG_MIN>1.0100</FG_MIN> |
17 | <FG_MAX>1.0180</FG_MAX> |
18 | <IBU_MIN>30.00</IBU_MIN> |
19 | <IBU_MAX>70.00</IBU_MAX> |
20 | <COLOR_MIN>30.00</COLOR_MIN> |
21 | <COLOR_MAX>40.00</COLOR_MAX> |
22 | </STYLE> |
23 | <FERMENTABLES> |
24 | <FERMENTABLE> |
25 | <VERSION>1</VERSION> |
26 | <NAME>British black patent</NAME> |
27 | <AMOUNT>0.45359237</AMOUNT> |
28 | <COLOR>525.00</COLOR> |
29 | <YIELD>58.42</YIELD> |
30 | <TYPE>Grain</TYPE> |
31 | </FERMENTABLE> |
32 | <FERMENTABLE> |
33 | <VERSION>1</VERSION> |
34 | <NAME>British chocolate malt</NAME> |
35 | <AMOUNT>0.22679619</AMOUNT> |
36 | <COLOR>475.00</COLOR> |
37 | <YIELD>73.57</YIELD> |
38 | <TYPE>Grain</TYPE> |
39 | </FERMENTABLE> |
40 | <FERMENTABLE> |
41 | <VERSION>1</VERSION> |
42 | <NAME>Crystal 80L</NAME> |
43 | <AMOUNT>0.45359237</AMOUNT> |
44 | <COLOR>80.00</COLOR> |
45 | <YIELD>73.57</YIELD> |
46 | <TYPE>Grain</TYPE> |
47 | </FERMENTABLE> |
48 | <FERMENTABLE> |
49 | <VERSION>1</VERSION> |
50 | <NAME>Light malt extract</NAME> |
51 | <AMOUNT>2.04116569</AMOUNT> |
52 | <COLOR>5.00</COLOR> |
53 | <YIELD>80.06</YIELD> |
54 | <TYPE>Extract</TYPE> |
55 | </FERMENTABLE> |
56 | <FERMENTABLE> |
57 | <VERSION>1</VERSION> |
58 | <NAME>Molasses</NAME> |
59 | <AMOUNT>0.68038856</AMOUNT> |
60 | <COLOR>200.00</COLOR> |
61 | <YIELD>56.26</YIELD> |
62 | <TYPE>Sugar</TYPE> |
63 | </FERMENTABLE> |
64 | <FERMENTABLE> |
65 | <VERSION>1</VERSION> |
66 | <NAME>Munich Malt Extract</NAME> |
67 | <AMOUNT>1.49685484</AMOUNT> |
68 | <COLOR>10.00</COLOR> |
69 | <YIELD>80.06</YIELD> |
70 | <TYPE>Extract</TYPE> |
71 | </FERMENTABLE> |
72 | </FERMENTABLES> |
73 | <HOPS> |
74 | <HOP> |
75 | <VERSION>1</VERSION> |
76 | <NAME>Styrian Golding</NAME> |
77 | <AMOUNT>0.02834952</AMOUNT> |
78 | <ALPHA>3.50</ALPHA> |
79 | <USE>Boil</USE> |
80 | <TIME>30</TIME> |
81 | <FORM>Pellet</FORM> |
82 | </HOP> |
83 | <HOP> |
84 | <VERSION>1</VERSION> |
85 | <NAME>Willamette</NAME> |
86 | <AMOUNT>0.02834952</AMOUNT> |
87 | <ALPHA>4.70</ALPHA> |
88 | <USE>Boil</USE> |
89 | <TIME>45</TIME> |
90 | <FORM>Pellet</FORM> |
91 | </HOP> |
92 | <HOP> |
93 | <VERSION>1</VERSION> |
94 | <NAME>Willamette</NAME> |
95 | <AMOUNT>0.04252429</AMOUNT> |
96 | <ALPHA>4.70</ALPHA> |
97 | <USE>Boil</USE> |
98 | <TIME>60</TIME> |
99 | <FORM>Pellet</FORM> |
100 | </HOP> |
101 | </HOPS> |
102 | <YEASTS> |
103 | <YEAST> |
104 | <VERSION>1</VERSION> |
105 | <NAME>Ringwood Ale yeast</NAME> |
106 | <AMOUNT>0.00</AMOUNT> |
107 | <TYPE>Yeast</TYPE> |
108 | <NOTES>Reusing cake from brown ale</NOTES> |
109 | </YEAST> |
110 | </YEASTS> |
111 | <MISCS> |
112 | <MISC> |
113 | <VERSION>1</VERSION> |
114 | <NAME>Irish Moss</NAME> |
115 | <AMOUNT>0.00</AMOUNT> |
116 | <TYPE>Fining</TYPE> |
117 | <NOTES>one teaspoon</NOTES> |
118 | </MISC> |
119 | <MISC> |
120 | <VERSION>1</VERSION> |
121 | <NAME>Star Anise</NAME> |
122 | <AMOUNT>0.00</AMOUNT> |
123 | <TYPE>Spice</TYPE> |
124 | <NOTES>grams</NOTES> |
125 | </MISC> |
126 | <MISC> |
127 | <VERSION>1</VERSION> |
128 | <NAME>Yeast Nutrient</NAME> |
129 | <AMOUNT>0.00</AMOUNT> |
130 | <TYPE>Other</TYPE> |
131 | <NOTES>2.2g wyeast nutrient</NOTES> |
132 | </MISC> |
133 | </MISCS> |
134 | <WATERS/> |
135 | <NOTES>Treat water with 1/4 campden tablet |
136 | |
137 | Steep grains for 30 minutes in 2 quarts water (strike 170F). Rinse with 1qt distilled water @ 170F. |
138 | |
139 | Treat boil water with 1g Water Crystals, 2g NaCl ("balance between malt and bitterness") |
140 | |
141 | Boil as per usual |
142 | |
143 | Add star anise 20 minutes before end of boil (whole, 2 of them or ~10-14g) |
144 | Add molasses 10 minutes before end of boil |
145 | |
146 | |
147 | * Brew Day Notes |
148 | |
149 | 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: |
150 | |
151 | - 3oz chocolate malt (weighed with my digital tea scale) |
152 | - 1/2lbs black patent (american six row instead of british as well) |
153 | - 3/4lbs 80⁰L Crystal |
154 | |
155 | 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. |
156 | |
157 | 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. |
158 | |
159 | 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. |
160 | |
161 | 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 :). |
162 | |
163 | 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. |
164 | |
165 | * Fermentation Notes |
166 | |
167 | 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). |
168 | |
169 | 2011-01-16 |
170 | 19:30 @ 72⁰F: Racked onto brown ale ringwood cake |
171 | |
172 | 2011-01-17 |
173 | ... @ 68⁰F No activity to report |
174 | |
175 | 2011-01-18 |
176 | 00:30 @ 68⁰F: Still no activity, sanitized wort spoon with rubbing alcohol and agitated the yeast cake to suspend compacted yeast |
177 | 13:49 @ 68⁰F: Finally active. 1" krausen, airlock bubbling 2/s |
178 | 14:35 @ 70⁰F: 3/s, 2" Krausen. Turning fan on 1/3 and adding water to tray |
179 | 22:00 @ 68⁰F: 4/s |
180 | |
181 | 2011-01-19 |
182 | 02:00 @ 67⁰F: 5/s |
183 | 13:07 @ 67⁰F: 3/s |
184 | 23:30 @ 66⁰F: 1/2, krausen receding. Fast and furious fermentation! |
185 | |
186 | 2011-01-20 |
187 | 03:00 @ 64⁰F: 1/[2s]. Replacing wet tshirt with a dry one, and removing water from tray. Krausen almost entirely gone. |
188 | 20:00 @ 67⁰F: 1.[5s]. Krausen is gone |
189 | |
190 | ... no readings, average temp 68⁰F ... |
191 | |
192 | 2011-01-26 @ 68⁰F: Racking to secondary to free up the main fermenter. SG = @ 68⁰F = 1.016 (1.018 adjusted, on target). |
193 | |
194 | * Bottling |
195 | |
196 | 2011-03-09 -- Yeah, that sat in secondary for a while... at least it wasn't on the yeast cake. |
197 | |
198 | Primed with 4.3oz corn sugar in 1qt distilled water |
199 | |
200 | Yield: 38 x12oz bottles + 5x22oz bottles |
201 | |
202 | SG @ 68⁰F = 1.016 (1.018 adjusted, on target)</NOTES> |
203 | </RECIPE> |
204 | </RECIPES> |