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1993-07-10
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Ground Hog Stout Steve Cook/N MINN 76100,603
Talk About Stout! Walt Fulps 70511,1641
Liberty's Last Hope Light Imperial Russian Stout Brian Schuth 70720,2144
Almost Stout Matt Pelletier/Maine 70363,2243
Sweetheart Stout McKee Smith/TX 71660,2747
STOUT Jim Nolan /Albany,NY 76176,1732
UNKLEDUCKFAY OATMEAL STOUT Steve Stroud/Boston 76177,111
Titanium Leg Stout Rich Fortnum (Toronto) 76535,3445
---------------------------
Sb: Ground Hog Stout
Fm: Steve Cook/N MINN 76100,603
This is a report of my first full grain mash, which I completed on Sunday,
in anticipation of St Patrick's Day.
Ground Hog Stout
.7# Malted Klages
.1# Roasted Barley
.1# Flaked Barley
.1/2# Dark Crystal Malt (80L)
.1/4# Cara-pils Malt
.1/4# Black Patent Malt
Mashed above in an infusion mash at 154-158 degrees F for 90 minutes in 2.5
gals. 1 tsp gypsum added to mash. Iodine test seemed to indicated complete
conversion in 70 miniutes, but with all that dark grain it was hard to tell
so I let it go a bit longer. Sparged with 5 gals of 170 degree water, then
boiled for 90 minutes. 3 Oz of 3.2% Kent Golding Hop pellets for 60m
minutes.
When Racked to the 5.25 gal mark of my 6.5 gal primary carboy the SG (when
cooled to 60 degrees) was 1.046, not far from my prediced SG of 1.049!
Pitched a 1.5 pint starter of Wyeast Irish Ale yeast, and had activity
within 12 hours. I plan on using a single fermenter, and bottling aas soon
as I can, to preserve the diacetyl as much as possible (I think that is how
it is done?)
Look for a tasting report in due time.
---------------------------
Sb: Talk About Stout!
Fm: Walt Fulps 70511,1641
This is a little recipe I've come across lately. I just thought I might share
it with you. If you someday write a beer-making book and include this recipe,
please list me in the acknowledgements -- things like that boost my ego.
"Talk About Stout!" Stout
-------------------------
2 pounds crushed crystal malt
3 pounds crushed black malt
1 pound black molasses
3 pounds corn sugar
2 ounces pellet hops (finishing)
2 ounces leaf hops (or commercial)
2 teaspoons salt
1 ounce citric acid
1 package top-fermenting yeast (of course)
5 gallons water
1 cup priming sugar
Mash all malts at once. Strain mash into a large pot. Add salt and hops
leaves, and bring to a boil. Simmer for forty minutes. Add hops pellets,
bring to a boil, and simmer for an additional 20 minutes. Put sugar, molasses
and citric acid into the fermenter and strain the mash onto it through
cheesecloth. Stir well, making sure all sugar and molasses is completely
dissoved. Add enough water to make five galons. When the mixture cools to
between 65 and 70 degrees Fahrenheit, add yeast. Cover fermenter and allow to
fully ferment. If you prefer, transfer the contents to a secondary fermenter
after a few days where it will complete fermentation. Prime and bottle. You
may be able endure this stout after six weeks of aging. If you can, you're
probably part Irish.
Afterthoughts:
I could not find citric acid, so I substituted a couple of teaspoons of lemon
juice. It seemed to work fine.
If you have any whole-grain recipes for pilsners or ales, I am in dire need.
I currently have only one of each that I consider enjoyable, and I'd be more
than eager to trade recipes with you.
---------------------------
Fm: Brian Schuth 70720,2144
Well, since you are all clamoring about it, here's the recipe for...
Liberty's Last Hope Light Imperial Russian Stout (etymology to follow)....
For slightly less than 4 gallons... 7.5# Pale ale malt 1.25# Roasted Barley 1#
Flaked Barley 2 oz. Cascades @ 6% AA (Boiling) 2 oz. Cascades (dry hop) Wyeast
Irish Stout Yeast
Single infusion mash, ~153^, 60 min. Sparge w 4 gallons water to make just
about 5 gal wort. THis boils down to somewhat less than 4 gallons in an hour.
Boil for an hour with the boiling hops--cool quickly, and pitch the yeast.
Dry hop in the secondary with the second batch of Cascades.
This was meant to be a typical stout recipe, but as it was my first all-grain,
a few miscalculations in volume produced a wonderful (though hard to classify)
brew! OG about 1.066.
OK, this is a stout, but with pronounced hop flavor and aroma, so not a "dry"
stout, though it certainly isn't a sweet stout either. From what I read
Imperial stouts can be hoppy, but rather stronger than 1.066, and 1.066 is a
little high for a "normal" stout (though a great time for invading England for
you Irish revolutionaries out there). So, Imperial stout *light*. "Liberty's
Last Hope"--a tribute to the Cascades in Liberty Ale and to my depressive
politics.
---------------------------
Sb: Almost Stout
Fm: Matt Pelletier/Maine 70363,2243
John, I'm glad you like the "Almost Stout." I called it that because I
prefer a stout to be a little more stout, my stout fellow. ;-)
And yes, the date is correct... I even have some beer left over from 1985! I
guess I can't be accused of overconsumption, huh? Anyhow, it's based on
the following:
4 lb. can Mountmellick Irish stout kit, 1/2# choc malt and roasted barley..boile
grains for 5 min {EGAD!} 2 lb dark DME. Hops: 3/4 oz. Hallertaur (60 min),
1/2 oz. Willamette (5 Min). I guess the nastiness from boiling the grains
has settled out over time. I appreciate your comments. I was brewing fairly
regularly in 1989, and had apparently forgotten a few key techniques, as will
be apparent tomorrow when you taste my Ok-cardboard-fest. <g> Oh, well, ya
drink some, ya dump some. <g>
---------------------------
Fm: McKee Smith/TX 71660,2747
Like Charlie's recipe which Robin sent, this one doesn't have molasses. But I
created a batch of this stuff last May and it is not only very good, but very
easy for a beginning brewer!
Sweetheart Stout
1 can Mountmelnick (sp?) Irish Stout Extract
1 can Alexanders Pale Malt Extract
1 oz. Bullion hops in boil (1 hour)
1/2 oz. Bullion hops last 2 minutes
Wyeast 1084 Irsh Ale Yeast
7 days in primary at around 75^ (Hey, I want BEER, not science!)
21 days in secondary at the same temps.
I can't find the gravities, but I'm still looking!
You might try adding a couple of pounds of molasses, plus another 1/2 oz. of
hops to the boil!
---------------------------
Fm: Jim Nolan /Albany,NY 76176,1732
I didn't use any black patent. Quick recipe ...
1/2 lb Crystal Malt 1/2 lb Roasted Barley 1/2 lb Choc. Malt 1 Can John Bull
Hopped Dark Extract 3 lb M&F Extra Dark DME 1 1/2 oz Bullion (60 min) 1/2 oz
Kent Golding (2 min) Wyeast Liquid Irish Ale Yeast #1084.
OG = 1.052 FG = 1.013
---------------------------
Fm: Steve Stroud/Boston 76177,111
UNKLEDUCKFAY OATMEAL STOUT
This is from Charlie Papazian's "Wonderful World of Worts" column, Winter 1985
issue of Zymurgy. Charlie says that the recipe is also in the new edition of
TCJOHB:
(for 5 gallons):
1 lb. quick (cut rolled) oats
2 lb. 6-row malted barley
1/2 lb crystal malt
1/4 lb cara-pils malt
1/4 lb roasted barley
1/2 lb chocolate malt (dark, not black)
3.5 lb (1 can) Edme DMS (diastatic malt extract syrup)
4 tsp. gypsum
11 to 12 HBU's boiling hops
No finishing hops
1/4 tsp irish moss
ale yeast
3/4 cup corn sugar for bottling
OG: 1.042 to 1.045
FG: 1.012 to 1.014
Add 5 qts of 130 degree water to the malted grains and oats. Stabilize
temperature at 122 degrees and hold for 30 minutes. Add 2 1/2 qts. of boiling
water to the mash and stabilize mash at 148 to 150 degrees for 15 minutes (add
additional heat if necessary). Add heat and raise temp. to 158 degrees and
hold for 10 minutes.
In another pot combine the DMS malt extract syrup with 2 quarts of water and
raise the temperature to 140 degrees. Then add the 140 degree extract to the
158 degree mash. Stabilize at 152 degrees and hold for 10 to 15 minutes. It
easier than it sounds and conversion will be complete.
Strain and sparge out grains with 1.5 gallons of 170 degree water. Add the
hops and boil for one hour. For the final 10 minutes of the boil, add the
Irish moss.
Strain and sparge the hops and add the hot wort to approximately 1.5 gallons
of water in a sanitized fermenter. When the wort has cooled to about 75
degrees, add the yeast and ferment
Bottle with 3/4 cup of corn sugar when fermentation is complete. Enjoy your
Unkleduckfay within 2 weeks of bottling. It's wonderful.
---------------------------
Fm: Rich Fortnum (Toronto) 76535,3445
TITANIUM LEG STOUT
7 pounds 2-row
1 pound Flaked Barley
1 pound Roasted
3 ounces Chocolate
3 ounces Wheat Malt
1 Teaspoon Gypsum
WYeast Irish Ale Yeast
2 ounces Hallertau pellets @ 3.8%
1 ounce Northern Brewer pellets @ 8.0%
2.50 gallons (9.5 litres) of water with 1 teaspoon gypsum mashed in at 122~F
for 30 minutes.
145~F for 5 minutes.
154~F for 50 minutes.
Mash out at 170~F for 5 minutes.
5.0 gallons (19 litres) sparge @ 170~F
S.G. 1.054 aim (this is what I got my best time around)