Attachment 'Clinton-5A-Strong_Stout.html'
Download| 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 | 56° 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 80⁰L 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 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.
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.
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).
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