Pale Ale #1 (Batch C)

From 38e5a5e2b1c398a83a6e60c192214cac5ab7432d Mon Sep 17 00:00:00 2001 From: clinton Date: Thu, 20 Jan 2011 06:45:20 +0000 Subject: [PATCH] Add stout recipe and sanitize html file names * $N.html -> ${recipe nummber}{batch letter}.html --- beer-recipes/1-Pale Ale/{1.html => 1a.html} | 0 beer-recipes/1-Pale Ale/{2.html => 1b.html} | 0 beer-recipes/1-Pale Ale/1c.html | 296 ++++++++++++++++++ beer-recipes/1-Pale Ale/pale_ale-1_c.qbrew | 123 ++++++++ beer-recipes/2-Porter/{2.html => 2b.html} | 0 beer-recipes/3-Wheat Ale/{1.html => 3a.html} | 0 .../4-India Pale Ale/india_pale_ale-4a.qbrew | 29 ++ beer-recipes/5-Strong Stout/5a.html | 282 +++++++++++++++++ .../5-Strong Stout/strong_stout-5_a.qbrew | 55 ++++ 9 files changed, 785 insertions(+) rename beer-recipes/1-Pale Ale/{1.html => 1a.html} (100%) rename beer-recipes/1-Pale Ale/{2.html => 1b.html} (100%) create mode 100644 beer-recipes/1-Pale Ale/1c.html create mode 100644 beer-recipes/1-Pale Ale/pale_ale-1_c.qbrew rename beer-recipes/2-Porter/{2.html => 2b.html} (100%) rename beer-recipes/3-Wheat Ale/{1.html => 3a.html} (100%) create mode 100644 beer-recipes/4-India Pale Ale/india_pale_ale-4a.qbrew create mode 100644 beer-recipes/5-Strong Stout/5a.html create mode 100644 beer-recipes/5-Strong Stout/strong_stout-5_a.qbrew diff --git a/beer-recipes/1-Pale Ale/1.html b/beer-recipes/1-Pale Ale/1a.html similarity index 100% rename from beer-recipes/1-Pale Ale/1.html rename to beer-recipes/1-Pale Ale/1a.html diff --git a/beer-recipes/1-Pale Ale/2.html b/beer-recipes/1-Pale Ale/1b.html similarity index 100% rename from beer-recipes/1-Pale Ale/2.html rename to beer-recipes/1-Pale Ale/1b.html diff --git a/beer-recipes/1-Pale Ale/1c.html b/beer-recipes/1-Pale Ale/1c.html new file mode 100644 index 0000000..6b5d566 --- /dev/null +++ b/beer-recipes/1-Pale Ale/1c.html @@ -0,0 +1,296 @@ + + + + +Pale Ale #1 (Batch C) + + + + + + + +

+Pale Ale #1 (Batch C) +

+ + + + + + + + + + + + + + + + + + + + + + + + + +
Recipe Pale Ale #1 (Batch C) Style American Pale Ale
Brewer Clinton Ebadi Batch 5.00 gal
Extract
+

+ +Recipe Characteristics + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
Recipe Gravity 1.056 OG Estimated FG 1.014 FG
Recipe Bitterness 45 IBU Alcohol by Volume 5.4%
Recipe Color 12Â° SRM Alcohol by Weight 4.3%
+

+ +Ingredients + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
Quantity Grain Type Use
0.50 lb Crystal 20L Grain Steeped
0.75 lb Crystal 60L Grain Steeped
7.00 lb Light malt extract Extract Extract
Quantity Hop Type Time
0.50 oz Cascade Pellet 0 minutes
0.75 oz Cascade Pellet 10 minutes
0.75 oz Nugget Pellet 60 minutes
Quantity Misc Notes
1.00 unit Wyeast 1272Â - American Ale II Yeast Activator Pack <http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=11>
+

+ +Recipe Notes + +

First batch of beer in *five* years (I'm getting old, jesus), and the first with a full rather than a partial boil. Bittering hops have been downadjusted by 25% to compensate revealing that with a partial boil this pale ale actually was not in IPA bitterness range.
+
+Previous batches used White Labs WLP0008 (East Coast Ale Yeast) and a very cool fermentation, but fermentation conditions at my current dwelling are suboptimal and warm so we'll see how this supposedly fruity Wyeast strain works out.
+
+All DME has been eliminated as it appears there is actually no real difference when brewing, and a 33 pound bucket of LME was far more economical than purchasing smaller amounts. The lack of amber extract has been compensated for with the addition of a bit of 60â°L Crystal Malt and a slight reduction in the amount of 20â°L Crystal malt. +

+Batch Notes + +

Recipe was for 13.2% Fuggles and 6% Cascade. Actual were 13.7% Fuggles and 5% Cascade. I left the quantities the same since they were close enough. Theoretical original IBU of 44, adjusted IBU 45.
+
+Idealized brewing schedule:
+
+Fill bucket with 6 gallons of water and remove chloramine with 1/4 campden tablet
+
+Steep grains in 1/2 gallon unmodified water (strike temp 165F, goal 160F) for 30 minutes
+Sparge with 1 pint 170F water
+Measure gravity
+
+Bring 5.25 gallons water to boil, kill heat, add LME, specialty grain water, and 2g of water crystals
+Return to boil
+Hop additions &c
+
+Crash cool with wort chiller
+Rack from kettle into carboy once temperature hits ~70-72F
+Take gravity reading
+Pitch yeast
+
+Ferment!
+
+Brew day (2010-11-09):
+
+15:42 Treated water with 1/2 campden tablet and then ran various errands for missing bits and pieces
+
+16:49 Steeped specialty grains (1qt water) in metal pot within a 170â°F pot. Strike temp = 168â°F, Initial temp = 164â°F. Removed 30 minutes later (temp = 158â°F), and allowed grain bag to fully drain. Rinsed with one pint of distilled water @ 165â°F. SG of specialty grain wort = 1.032
+
+17:42 Began heating 5.25 gallons of water on my fancy new propane burner. Treated with 2g of 'Water Crystals' (8:1 CaSO_4:MgSO_4) (see http://wiki.calefaction.org/HomeBrewing for water modification charts for Raleigh water) owing to obscenely low (read: basically no) sulfate levels leading to concerns about hop bitterness not working out too well.
+
+18:07 It turns out I forgot to take the yeast out of the fridge. Removed, smacked, and placed into a pot of 85â°F water!
+
+18:15 Water begins to boil. Still taking care of miscellaneous tasks.
+18:30 Start wort boiling. Wort boil goes as well as can be expected, but should have been more vigorous (wort scorched!)
+
+19:00 Added wort chiller, but this killed the boil. Turned the burner up and things were back on track within three minutes. Boil definitely was not strong enough--the next brew we boiled more vigorously and the addition of the wort chiller caused no disruption to the boil.
+
+19:33 Killed boil and started chilling
+
+20:17 Back yard is now a bog, wort chilled to 81â°F. Giving up. Preparing fermenter &c
+20:40 Racked into carboy, still at 81â°F. Final volume is a hair over five gallons. OG = 1.056. Perfect! Moved carboy up to fermentation closet. Sealed with a plastic cap (sanitized, naturally), and placed into a tray of water with a tshirt over it and a fan blowing away from it.
+
+2010-11-10:
+
+04:18 Returned from post-brewing "well the wort is too hot to pitch the yeast who wants to get drunk instead of waiting" gathering. Pitched yeast. Carboy internally @ 72â°F. Turned fan off for now.
+
+13:25 Spotty krausen forming, airlock bubbling every 10-15 seconds. Fermentor @ 68â°F. Leaving fan off. Bubbling increases to once every five seconds by 13:40.
+
+14:22 Activity level similar, starting to cool (fan at middle setting whatever that implies).
+
+18:25 Carboy @ 66â°F. Increasing fan speed a bit to get down to 62-64.
+
+21:27 Last time peeking tonight... temperature between 64 and 66. Bubbling more active (1/second). Returning fan to middle setting to see if things will stabilize around 64.
+
+2010-11-11
+
+11:30 Temperature down to 62â°F. Setting fan to lowest setting to prevent cooling it too much.
+
+2010-11-12
+
+17:12 Turned fan off last night. Temperature is holding steady at 62â°F. Fermentation is less active, but steady (airlock bubbling once every two seconds). Removing water from tray and swapping wet for a dry tshirt.
+
+2010-11-17
+
+14:22 Fermenter has been at around 64-65â°F, Now at 67â°F. Bubbling not so often, but krausen has yet to be reabsorbed.
+
+2010-11-20
+
+21:41 Fermenter has risen over the last 48 from 66â°F to 68â°F. Krausen began dissipating today.
+
+2010-11-28
+
+19:34 Fermenter was left in the house between 11-21 and 11-26 at 66â°F and has stabilized at this temperature. Will be bottled shortly assuming gravity is on target.
+
+Will be aiming for 2.5 volumes of COâ. Calculating corn sugar addition given a five gallon volume and fermentation having taken place at an average of 65â°F. Priming with 4.28 oz. (121g) of corn sugar.
+
+2010-11-29
+
+14:55 Took gravity reading, 1.010@68â°F (Attenuation = 82%!) Beyond typical attenuation for this yeast (72-76%). ABV = 5.9%
+
+Pours a mostly clear copper with a strong initial fresh hop aroma with a bit of a grain note. Somewhat sweet, resiny flavor that gives way to a brisk but pleasant bitterness. Slight bitterness lingers afterward. The body is thin, but has a slight grain thickness already present so I think it will carbonate rather well.
+
+19:00 Bottled. Primed with 121.6g of corn sugar dissolved in two cups of distilled water boiled from ten minutes (probably overmuch, but eh). Got 44 12oz bottles--drank first 12oz (probably oxidized to Hell), lost 12oz during capping (justin was clumsy), and got a final half bottle but didn't cap it.
+
+2010-12-14
+Taste test #1
+
+Cracked one open for a taste test. I tried one a few days earlier, but it was still oversweet and appley tasting.
+
+Served in a tulip.
+
+Pours a slightly hazy copper with a fingertip white head. Fades at a reasonable pace and remains as a thin cap (but this is true of almost every beer with this glass). Initial aroma is slightly grainy and citrusy with perhaps a hint of green apple and sweetness remaining (not quite three weeks of conditioning). Carbonation levels are adequate. The body is about right--maybe a quarter pound more crystal malt could be used. The flavor is initially rather malty (fresh bread, caramel), giving way in the end to a brisk bitterness. There is a slight hop resin flavor/feeling that builds over a few sips.
+
+Initial impression: The taste is actually pretty well balanced--the malt is strong enough to force the bitterness into the background until after swallowing. The body so far is pleasant; the carbonation and 60â°L Crystal Malt seem to contribute to a rather good mouthfeel that is not thin, but also not sickly sweet and syrupy (something I dislike strongly). The weak aroma and indistinctness of the hop flavor are its most noticeable defects.
+
+Quaffable, if not amazing. We'll see what the masses say.
+
+More end of boil (with a fast cooling time) hops, and perhaps dry hopping for a week seem like good ideas for next time. +

+ + diff --git a/beer-recipes/1-Pale Ale/pale_ale-1_c.qbrew b/beer-recipes/1-Pale Ale/pale_ale-1_c.qbrew new file mode 100644 index 0000000..2d71184 --- /dev/null +++ b/beer-recipes/1-Pale Ale/pale_ale-1_c.qbrew @@ -0,0 +1,123 @@ + + + + Pale Ale #1 (Batch C) + Clinton Ebadi + + + First batch of beer in *five* years (I'm getting old, jesus), and the first with a full rather than a partial boil. Bittering hops have been downadjusted by 25% to compensate revealing that with a partial boil this pale ale actually was not in IPA bitterness range. + +Previous batches used White Labs WLP0008 (East Coast Ale Yeast) and a very cool fermentation, but fermentation conditions at my current dwelling are suboptimal and warm so we'll see how this supposedly fruity Wyeast strain works out. + +All DME has been eliminated as it appears there is actually no real difference when brewing, and a 33 pound bucket of LME was far more economical than purchasing smaller amounts. The lack of amber extract has been compensated for with the addition of a bit of 60â°L Crystal Malt and a slight reduction in the amount of 20â°L Crystal malt. + Recipe was for 13.2% Fuggles and 6% Cascade. Actual were 13.7% Fuggles and 5% Cascade. I left the quantities the same since they were close enough. Theoretical original IBU of 44, adjusted IBU 45. + +Idealized brewing schedule: + +Fill bucket with 6 gallons of water and remove chloramine with 1/4 campden tablet + +Steep grains in 1/2 gallon unmodified water (strike temp 165F, goal 160F) for 30 minutes +Sparge with 1 pint 170F water +Measure gravity + +Bring 5.25 gallons water to boil, kill heat, add LME, specialty grain water, and 2g of water crystals +Return to boil +Hop additions &c + +Crash cool with wort chiller +Rack from kettle into carboy once temperature hits ~70-72F +Take gravity reading +Pitch yeast + +Ferment! + +Brew day (2010-11-09): + +15:42 Treated water with 1/2 campden tablet and then ran various errands for missing bits and pieces + +16:49 Steeped specialty grains (1qt water) in metal pot within a 170â°F pot. Strike temp = 168â°F, Initial temp = 164â°F. Removed 30 minutes later (temp = 158â°F), and allowed grain bag to fully drain. Rinsed with one pint of distilled water @ 165â°F. SG of specialty grain wort = 1.032 + +17:42 Began heating 5.25 gallons of water on my fancy new propane burner. Treated with 2g of 'Water Crystals' (8:1 CaSO_4:MgSO_4) (see http://wiki.calefaction.org/HomeBrewing for water modification charts for Raleigh water) owing to obscenely low (read: basically no) sulfate levels leading to concerns about hop bitterness not working out too well. + +18:07 It turns out I forgot to take the yeast out of the fridge. Removed, smacked, and placed into a pot of 85â°F water! + +18:15 Water begins to boil. Still taking care of miscellaneous tasks. +18:30 Start wort boiling. Wort boil goes as well as can be expected, but should have been more vigorous (wort scorched!) + +19:00 Added wort chiller, but this killed the boil. Turned the burner up and things were back on track within three minutes. Boil definitely was not strong enough--the next brew we boiled more vigorously and the addition of the wort chiller caused no disruption to the boil. + +19:33 Killed boil and started chilling + +20:17 Back yard is now a bog, wort chilled to 81â°F. Giving up. Preparing fermenter &c +20:40 Racked into carboy, still at 81â°F. Final volume is a hair over five gallons. OG = 1.056. Perfect! Moved carboy up to fermentation closet. Sealed with a plastic cap (sanitized, naturally), and placed into a tray of water with a tshirt over it and a fan blowing away from it. + +2010-11-10: + +04:18 Returned from post-brewing "well the wort is too hot to pitch the yeast who wants to get drunk instead of waiting" gathering. Pitched yeast. Carboy internally @ 72â°F. Turned fan off for now. + +13:25 Spotty krausen forming, airlock bubbling every 10-15 seconds. Fermentor @ 68â°F. Leaving fan off. Bubbling increases to once every five seconds by 13:40. + +14:22 Activity level similar, starting to cool (fan at middle setting whatever that implies). + +18:25 Carboy @ 66â°F. Increasing fan speed a bit to get down to 62-64. + +21:27 Last time peeking tonight... temperature between 64 and 66. Bubbling more active (1/second). Returning fan to middle setting to see if things will stabilize around 64. + +2010-11-11 + +11:30 Temperature down to 62â°F. Setting fan to lowest setting to prevent cooling it too much. + +2010-11-12 + +17:12 Turned fan off last night. Temperature is holding steady at 62â°F. Fermentation is less active, but steady (airlock bubbling once every two seconds). Removing water from tray and swapping wet for a dry tshirt. + +2010-11-17 + +14:22 Fermenter has been at around 64-65â°F, Now at 67â°F. Bubbling not so often, but krausen has yet to be reabsorbed. + +2010-11-20 + +21:41 Fermenter has risen over the last 48 from 66â°F to 68â°F. Krausen began dissipating today. + +2010-11-28 + +19:34 Fermenter was left in the house between 11-21 and 11-26 at 66â°F and has stabilized at this temperature. Will be bottled shortly assuming gravity is on target. + +Will be aiming for 2.5 volumes of COâ. Calculating corn sugar addition given a five gallon volume and fermentation having taken place at an average of 65â°F. Priming with 4.28 oz. (121g) of corn sugar. + +2010-11-29 + +14:55 Took gravity reading, 1.010@68â°F (Attenuation = 82%!) Beyond typical attenuation for this yeast (72-76%). ABV = 5.9% + +Pours a mostly clear copper with a strong initial fresh hop aroma with a bit of a grain note. Somewhat sweet, resiny flavor that gives way to a brisk but pleasant bitterness. Slight bitterness lingers afterward. The body is thin, but has a slight grain thickness already present so I think it will carbonate rather well. + +19:00 Bottled. Primed with 121.6g of corn sugar dissolved in two cups of distilled water boiled from ten minutes (probably overmuch, but eh). Got 44 12oz bottles--drank first 12oz (probably oxidized to Hell), lost 12oz during capping (justin was clumsy), and got a final half bottle but didn't cap it. + +2010-12-14 +Taste test #1 + +Cracked one open for a taste test. I tried one a few days earlier, but it was still oversweet and appley tasting. + +Served in a tulip. + +Pours a slightly hazy copper with a fingertip white head. Fades at a reasonable pace and remains as a thin cap (but this is true of almost every beer with this glass). Initial aroma is slightly grainy and citrusy with perhaps a hint of green apple and sweetness remaining (not quite three weeks of conditioning). Carbonation levels are adequate. The body is about right--maybe a quarter pound more crystal malt could be used. The flavor is initially rather malty (fresh bread, caramel), giving way in the end to a brisk bitterness. There is a slight hop resin flavor/feeling that builds over a few sips. + +Initial impression: The taste is actually pretty well balanced--the malt is strong enough to force the bitterness into the background until after swallowing. The body so far is pleasant; the carbonation and 60â°L Crystal Malt seem to contribute to a rather good mouthfeel that is not thin, but also not sickly sweet and syrupy (something I dislike strongly). The weak aroma and indistinctness of the hop flavor are its most noticeable defects. + +Quaffable, if not amazing. We'll see what the masses say. + +More end of boil (with a fast cooling time) hops, and perhaps dry hopping for a week seem like good ideas for next time. + + Crystal 20L + Crystal 60L + Light malt extract + + + Cascade + Cascade + Nugget + + + Wyeast 1272Â - American Ale II + + diff --git a/beer-recipes/2-Porter/2.html b/beer-recipes/2-Porter/2b.html similarity index 100% rename from beer-recipes/2-Porter/2.html rename to beer-recipes/2-Porter/2b.html diff --git a/beer-recipes/3-Wheat Ale/1.html b/beer-recipes/3-Wheat Ale/3a.html similarity index 100% rename from beer-recipes/3-Wheat Ale/1.html rename to beer-recipes/3-Wheat Ale/3a.html diff --git a/beer-recipes/4-India Pale Ale/india_pale_ale-4a.qbrew b/beer-recipes/4-India Pale Ale/india_pale_ale-4a.qbrew new file mode 100644 index 0000000..2bfbb66 --- /dev/null +++ b/beer-recipes/4-India Pale Ale/india_pale_ale-4a.qbrew @@ -0,0 +1,29 @@ + + + + India Pale Ale #4 (Batch A) + Clinton Ebadi + + + Based upon the Pale Ale recipe, and intended as a stepped up beer to be used with the washed yeast from a Pale Ale #1 batch. + +The LME has been increased for higher alcohol, with the 20 and 60 degree crystal malts remaining at the same level, but with the addition of some 40 degree crystal malt to maintain a similar crystal:pale ratio (11.8% -> 13.3%). The Pale Ale attenuated really well, and the idea is to add some more unfermentable sugar to enhance the body without creating roasted flavors. + +The main bittering hop addition has been halved. A generous later addition of chinook added to replace the removed bittering hops and boost the beer from 45 to 55 IBU. The Cascade aroma of the pale ale seemed fine, and so the final cascade additions have been left untouched. The goal is for the chinook to complement the cascade. I've decided to dry hop for a week (in the primary, after the krausen has subsided for the final week before bottling) with Citra because I had a Sweetwater IPA and the Internet suggested that the tropical fruit (mmm, mango) flavors came from those. I figure the fruity flavor will go well with the cascade citrus and chinook pine. But, who knows! + + American two-row + Crystal 20L + Crystal 40L + Crystal 60L + + + Cascade + Cascade + Chinook + Nugget + + + Citra Hops + Wyeast 1272Â - American Ale II + + diff --git a/beer-recipes/5-Strong Stout/5a.html b/beer-recipes/5-Strong Stout/5a.html new file mode 100644 index 0000000..770d974 --- /dev/null +++ b/beer-recipes/5-Strong Stout/5a.html @@ -0,0 +1,282 @@ + + + + +Stout + + + + + + + +

+Stout +

+ + + + + + + + + + + + + + + + + + + + + + + + + +
Recipe Stout Style Foreign Extra Stout
Brewer Clinton Ebadi Batch 5.00 gal
Extract
+

+ +Recipe Characteristics + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
Recipe Gravity 1.073 OG Estimated FG 1.018 FG
Recipe Bitterness 50 IBU Alcohol by Volume 7.1%
Recipe Color 56Â° SRM Alcohol by Weight 5.6%
+

+ +Ingredients + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
Quantity Grain Type Use
1.00 lb British black patent Grain Steeped
0.50 lb British chocolate malt Grain Steeped
1.00 lb Crystal 80L Grain Steeped
4.50 lb Light malt extract Extract Extract
1.50 lb Molasses Sugar Extract
3.30 lb Munich Malt Extract Extract Extract
Quantity Hop Type Time
1.00 oz Styrian Golding Pellet 30 minutes
1.00 oz Willamette Pellet 45 minutes
1.50 oz Willamette Pellet 60 minutes
Quantity Misc Notes
1.00 unit Irish Moss Fining one teaspoon
1.00 unit Ringwood Ale yeast Yeast Reusing cake from brown ale
2.70 unit Star Anise Spice grams
1.00 unit Yeast Nutrient Other 2.2g wyeast nutrient
+

+ +Recipe Notes + +

Treat water with 1/4 campden tablet
+
+Steep grains for 30 minutes in 2 quarts water (strike 170F). Rinse with 1qt distilled water @ 170F.
+
+Treat boil water with 1g Water Crystals, 2g NaCl ("balance between malt and bitterness")
+
+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 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)
+ - 3/4lbs 80â°L Crystal
+
+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.
+
+The steeping process was not ideal, I used a bit less water than I should have (2quarts), struck at 170â°F, 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 158â°F.
+
+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 74â°F in 18 minutes.
+
+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 :).
+
+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). +

+ + diff --git a/beer-recipes/5-Strong Stout/strong_stout-5_a.qbrew b/beer-recipes/5-Strong Stout/strong_stout-5_a.qbrew new file mode 100644 index 0000000..7483732 --- /dev/null +++ b/beer-recipes/5-Strong Stout/strong_stout-5_a.qbrew @@ -0,0 +1,55 @@ + + + + Stout + Clinton Ebadi + + + Treat water with 1/4 campden tablet + +Steep grains for 30 minutes in 2 quarts water (strike 170F). Rinse with 1qt distilled water @ 170F. + +Treat boil water with 1g Water Crystals, 2g NaCl ("balance between malt and bitterness") + +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: + + - 3oz chocolate malt (weighed with my digital tea scale) + - 1/2lbs black patent (american six row instead of british as well) + - 3/4lbs 80â°L Crystal + +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. + +The steeping process was not ideal, I used a bit less water than I should have (2quarts), struck at 170â°F, 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 158â°F. + +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 74â°F in 18 minutes. + +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 :). + +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). + + British black patent + British chocolate malt + Crystal 80L + Light malt extract + Molasses + Munich Malt Extract + + + Styrian Golding + Willamette + Willamette + + + Irish Moss + Ringwood Ale yeast + Star Anise + Yeast Nutrient + + -- 2.20.1

Recipe	Pale Ale #1 (Batch C)	Style	American Pale Ale
Brewer	Clinton Ebadi	Batch	5.00 gal
Extract

Recipe Gravity	1.056 OG	Estimated FG	1.014 FG
Recipe Bitterness	45 IBU	Alcohol by Volume	5.4%
Recipe Color	12Â° SRM	Alcohol by Weight	4.3%

Quantity	Grain	Type	Use
0.50 lb	Crystal 20L	Grain	Steeped
0.75 lb	Crystal 60L	Grain	Steeped
7.00 lb	Light malt extract	Extract	Extract
Quantity	Hop	Type	Time
0.50 oz	Cascade	Pellet	0 minutes
0.75 oz	Cascade	Pellet	10 minutes
0.75 oz	Nugget	Pellet	60 minutes
Quantity	Misc	Notes
1.00 unit	Wyeast 1272Â - American Ale II	Yeast	Activator Pack <http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=11>

Recipe	Stout	Style	Foreign Extra Stout
Brewer	Clinton Ebadi	Batch	5.00 gal
Extract

Recipe Gravity	1.073 OG	Estimated FG	1.018 FG
Recipe Bitterness	50 IBU	Alcohol by Volume	7.1%
Recipe Color	56Â° SRM	Alcohol by Weight	5.6%