New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 13 - Stout => Topic started by: Gil Breau on July 10, 2011, 05:42:03 PM
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Made two beers today, first was a new batch of the chocolate stout I brought with me to the meeting this weekend.
(http://1.bp.blogspot.com/-W4MLTKIZQ1Q/TfoIWzqJotI/AAAAAAAAAVQ/JWdos5ydp3g/s320/BlackWingBeerLabel.jpg)
Recipe Specs
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Batch Size (L): 18.9
Total Grain (kg): 4.950
Total Hops (oz): 1.25
Original Gravity (OG): 1.063 (°P): 15.4
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.19 %
Colour (SRM): 50.0 (EBC): 98.5
Bitterness (IBU): 32.4 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60
Grain Bill
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3.250 kg Maris Otter Malt (65.66%)
0.600 kg Caramunich III (12.12%)
0.600 kg Chocolate (12.12%)
0.250 kg Flaked Barley (5.05%)
0.250 kg Roasted Barley (5.05%)
Hop Bill
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0.75 oz Northern Brewer Pellet (9.8% Alpha) @ 60 Minutes (Boil) (0 oz/L)
0.50 oz Fuggles Pellet (5% Alpha) @ 15 Minutes (Boil) (0 oz/L)
Misc Bill
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125ml Cocoa Powder @ 10 Days (Secondary)
4.00 oz Coffee @ 10 Days (Secondary)
1. Vanilla Bean @ 10 Days (Secondary)
Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with
Recipe Generated with BrewMate (http://www.brewmate.net)
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Irish Ale yeast didn't take hold. 36hrs, no fermentation. Pitched some S04, hope its not ruined. May have to be re-brewed this weekend or something ><
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RDWHAHB - The irish yeast might just still be in lag phase, I've had it take 2 days before (a full 48) if the initial culture was a bit on the low side. Regardless the 04 is probably cool for this recipe - a mix might be interesting :D
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Well if it takes off well I'll wash it and keep it, just in case it tastes awesome :D
But now i need to order new Irish for a red I was planning...
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Unfortunately mixes of yeast aren't suitable for washing as the ratio of the two strains will change depending on their efficacy in a particular environment - what might be effectively pitching half/half this time would be 1/3-2/3 or something by the next. (I read that in "Yeast"). My guess would be that over time the culture would tend towards S-04.
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Bah
Good to know then
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Came home to it foaming away anyway. Not sure which activated but at least its OK.
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Fack I totally read over that...
(http://i21.photobucket.com/albums/b294/LoneDespo/keitarou_shake_fist.gif)
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It'll be fine if you add it to the bottling water.
Just let it age in the bottles for a few weeks before trying it, otherwise the cocoa won't blend in the flavor.
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It's not something I've tried, so not really sure of the quantities involved. Methinks Gil is the expert on this one :D
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I like stout ALOT and thought I would really enjoy milk-stout, and imperial stout, but, ah, no. A good idea to try out several commerical micro that rate well on BA or MB offerings before brewing 5 gallons of something. I did in both cases, good thing too.
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I was pondering a low-end (1.080 OG-ish) imperial stout, which would make it about 7-8%, using Cinnamon as an addition instead of that godawful star anise. I reckon it would work...
... so much that I'm planning to do that next once I free up a carboy. I figure 4 full carboys is enough :D
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four full carboys of ale is enough to keep me in beer and be generous to others, but once I start really getting into meads, wines, lagers and other long-aging stuff, I may "need" to up the pipeline.
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My issue at the moment is the mead absorbing two carboys. Other problem is my "temperature control solution" (i.e. putting them all in front of an air conditioner - which I've measured keeps them at 16-19C even in the current heat) is at full capacity. Currently working on getting the temperature controller I bought working to make more carboys feasible.
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yeah, when I have more space, I'll have an ale / red wine / mead serving /primary lagering keezer, and then a colder, seperate keezer for secondary lagering / serving lagers, white wine.
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I was pondering a low-end (1.080 OG-ish) imperial stout, which would make it about 7-8%, using Cinnamon as an addition instead of that godawful star anise. I reckon it would work...
... so much that I'm planning to do that next once I free up a carboy. I figure 4 full carboys is enough :D
What about Sassafras and Vanilla to give a rootbeer like flavor ?
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Well if it takes off well I'll wash it and keep it, just in case it tastes awesome :D
But now i need to order new Irish for a red I was planning...
Hello Gil,
I see your Stout started bubbling - good for you. I have some 1084 in mason jars at home. I'll be in Charlotte County on Sat and Sun (at least I think that's where you are). It's been cultured 3 times with Reds and Stouts all around 1.050 OG. I could give you one if you're looking and don't have any reservations.
I could also contribute to the library for slants as well as I think it's not listed there the last time I checked. I think the 1084 has contributed to some of my favorites.
Anyway, PM me if interested.
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Hi Pliny - I'd really like to try that for my sweet stout - its going to be my next brew - would it be difficult to get Thomas to put it in the library?
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I ordered in another one to try that came in yesterday actually Pliny. Thanks though, I really appreciate it. :)
What you coming down for? Mardi Gras at the wharf? :party:
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Didn't know about the activities this weekend.
My GF's family has a cottage - not too far from Ossie's actually.