beer-recipes/5-Strong Stout/strong_stout-5_a.xml

   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 (&quot;balance between malt and bitterness&quot;)
 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&quot; krausen, airlock bubbling 2/s
 178 14:35 @ 70⁰F: 3/s, 2&quot; 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>