Archive for the ‘Stout’ Category

Ent Draught Stout

Posted: February 11, 2011 in Stout

Ent Draught Stout
5.10 lbs Maris Otter (Crisp)
0.88 lbs Roasted Barley (Crisp)
0.50 lbs Barley, Flaked
0.25 lbs Chocolate (Crisp)
0.13 lbs Pale chocolate (Crisp)
1.25 oz Challenger 7.00% (60 mins)
WLP004 Irish Ale Yeast (no starter)
1 tsp Irish Moss (10 mins)
1/2 tsp Wyeast Yeast Nutrient (10 mins)

Target OG = 1.039 (76% efficiency)
OG = 1.042 (76% efficiency – collected less than 5 gallons of wort)
FG = 1.014
IBU = 39.5
ABV = 3.6%
SRM = 43.9

Mash @150 with 1.5qts/lb.  Mash out @170 with 5.5qts of boiling water.  Sparge with 2-2.5 gallons until gravity readings drop below 1.010 (2.5 Brix) and 4.5 gallons of wort collected.  Top off remaning preboil wort with water to reach 6.6 gallons.  Boil 90 minutes.

02/06/10 – Brewed a dry stout today with instruction from the article in BYO and consulting many other sources.  Decided to add regular and pale chocolate to add some complexity.  I wanted to brew this so that it would be ready in time to drink for St.Patty’s day and so I could cook my St.Patty’s day corned beef in it with brown sugar.

Started mashing out recently and have found it to be beneficial.  Not only does it help reduce viscosity for thicker mashes, but it also helps dissolve sugar into solution resulting in a higher yield.  Plus, it stops conversion, which really isn’t an issue for a dry stout, but is something I’d want to implement if I was mashing at a much higher temp to preserve the amount of unfermentable sugars.  BYO suggested not to over-sparge the grains on a dry stout as this may bring out undesirable astringent character from the amount of roasted malts.  This might not matter as much in a heavier beer, as these flavors may be hidden well, but in something thats going to end up around 4.0% ABV it could potentially make a great beer an “ok” beer.  I sparged very slow, letting only a trickle out of the mash tun in order to get the best efficiency that I could have out of the grains.  I’m assuming that I could have gotten almost as good efficiency values with a faster sparge, but I wanted to follow what I had read.  I had a very vigorous boil as I had the heat cranked because of the extremely cold Chicago weather and kept the lid half covering the top for the last 20 minutes of the boil.  This resulted in only collecting 4.6 gallons instead of the pre-determined 5 gallons, but that will only increase my ABV less than half a percent so I was fine with that and saw no reason to top off with water.

Here’s a great definition of Ent Draughts for all you non Lord of the Rings fans.

Ent Draughts:

Sustenance of the Ents. Ent-draughts were extremely invigorating – so much so that the Hobbits Merry Brandybuck and Pippin Took actually grew taller from drinking them.

Ent-draughts were brewed by the Ents from the waters of the mountain springs on Methedras. These springs were the source of the Entwash and the water had special properties. When Merry and Pippin drank from the Entwash and bathed their feet they felt refreshed and their wounds were healed.

When Treebeard brought Merry and Pippin to his home at Wellinghall on February 29, 3019 of the Third Age, he gave them each a bowl of Ent-draught from a stone jar. The Hobbits found that it was similar to the water they had drunk from the Entwash, but it was even more invigorating. They felt its power coursing through their limbs and it felt like the hair on their heads was curling and growing. There was a taste or scent like a breeze from the woods. The next morning, Treebeard gave the Hobbits an Ent-draught from a different jar. This one was more filling and had an earthier, richer taste.

By the time Merry and Pippin were reunited with their companions, they had grown noticeably taller. Their exact height is not recorded, but it is said that they surpassed Bandobras Took, who was four feet, five inches tall.

02/15/11 – Finally cleaned and sanitized my 2 empty kegs today.  Way overdue, but now that I know how to do it, I won’t be waiting so long next time.  Gravity finished just a tad higher than planned, most likely because I didn’t pitch a starter.  This was half because I was lazy, half because it was so low gravity and Jamil’s pitching calculator said I needed 1 vial without a starter.  It’s technically not as “dry” as a dry stout should be, but it doesn’t taste like there’s residual sugar in there either way.  Has an excellent smokey character to it.  Almost a little too acidic as most of the malts are acidic.  I’m hoping this diminishes or mixes well once aged just a little bit.  Otherwise, it tastes great.  Kegged @ just over 6psi at 40ºF to hit 1.8-2.0 volumes of carbonation.


Rogue Chocolate Stout Clone

Posted: April 27, 2010 in All Recipes, Stout

So I brewed my first beer with my new homebrewing kit on 04/11/10.  I did not start my beer blog until now…so…I’m posting the details for it now.

Rogue Chocolate Stout Clone
7.50lb Light Dry Extract
0.50lb Caramel Malt 120L
0.50lb Chocolate Malt
0.50lb Quake Quick Oats
1.00oz Cascade hops (90min)
1.00oz Cascade hops (60min)
1.00oz Cascade hops (30min)
1 tsp Irish Moss (10min)
1.00oz Cascade hops (0 min)
Rogue Pacman Ale (Wyeast Labs #1764)
1.5oz Chocolate extract in secondary

As this was my first beer and I was worried about everything else in the process of making it, I totally forgot to take the OG.  It had a target OG of 1.060 from the recipe and 1.067 from beersmith.

04/18/10 – I transferred it to the secondary fermenter with 1.5oz of Chocolate extract.  It had a gravity reading of 1.022, so fermentation is well underway.  My target FG is 1.019, so I’m just about there.  It had some nice bitterness to it (I’m not sure of the IBU because I did 2.5 gallon boil and added water to it at the end) and tasted very hoppy and floral (not sure if it will stay this way or if it will even out in time…either way I’m happy).  The color seemed a lot lighter than I would think for a stout, but we’ll see what happens when I bottle it.  I will be bottling on 05/2/10 and plan to age for about 3 weeks.

05/01/10 – I bottled for the first time on my own today.  My FG was 1.21 and very close to the expected result.  So, that puts it at a 5.6% ABV or higher (assuming I hit my OG of 1.060, as I never took it).  The beer tasted nice and dry and bitter like a stout should with  a little chocolate undertone from the extract.  This mixed well with the floralness of the hops and is giving it some nice flavor.  It will be aged for another 3 weeks or so.

05/14/10 – Beer is too bitter.  It’s probably still a bit green but I couldn’t help but open one right away.  The chocolate extract left some soapy off flavors (I know it’s not soap because I did not use soap on any of my beer making equipment).  Hope it turns out better in time.

05/24/10 – Wow.  While this still isn’t my favorite beer, it has come a long way in 10 days of aging.  The soapy taste has subsided for the most part.  It has an excellent toffee, chocolate nose that really comes through in my chalice.  It has an initial intense bitterness, but after the first sip or two, is accompanied by a sweet almost tootsie roll like taste.  I think if it’s given enough time its flavor will really complex, but because this was the first beer I made, I’m not sure how long it’s going to last before I drink it all.  The color is a little off, and I think that’s because I didn’t sparge the steeped grains with hot water, but it’s still brown and tastes delicious.