|Recipe||Thoth||Style||Foreign Extra Stout|
|Brewer||Clinton Ebadi||Batch||5.00 gal|
|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%|
|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|
|3.30 lb||Munich Malt Extract||Extract||Extract|
|1.00 oz||Styrian Golding||Pellet||30 minutes|
|1.00 oz||Willamette||Pellet||45 minutes|
|1.50 oz||Willamette||Pellet||60 minutes|
|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|
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
* Brew Day 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 Notes
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).
19:30 @ 72⁰F: Racked onto brown ale ringwood cake
... @ 68⁰F No activity to report
00:30 @ 68⁰F: Still no activity, sanitized wort spoon with rubbing alcohol and agitated the yeast cake to suspend compacted yeast
13:49 @ 68⁰F: Finally active. 1" krausen, airlock bubbling 2/s
14:35 @ 70⁰F: 3/s, 2" Krausen. Turning fan on 1/3 and adding water to tray
22:00 @ 68⁰F: 4/s
02:00 @ 67⁰F: 5/s
13:07 @ 67⁰F: 3/s
23:30 @ 66⁰F: 1/2, krausen receding. Fast and furious fermentation!
03:00 @ 64⁰F: 1/[2s]. Replacing wet tshirt with a dry one, and removing water from tray. Krausen almost entirely gone.
20:00 @ 67⁰F: 1.[5s]. Krausen is gone
... no readings, average temp 68⁰F ...
2011-01-26 @ 68⁰F: Racking to secondary to free up the main fermenter. SG = @ 68⁰F = 1.016 (1.018 adjusted, on target).
2011-03-09 -- Yeah, that sat in secondary for a while... at least it wasn't on the yeast cake.
Primed with 4.3oz corn sugar in 1qt distilled water
Yield: 38 x12oz bottles + 5x22oz bottles
SG @ 68⁰F = 1.016 (1.018 adjusted, on target)