Tuesday, November 29, 2011

Poutin' Stout

Brew date: Sunday, Oct. 8, 2011
(Dithyrambic Roasted Brown Ale, p. 197-8)
5 gal

  • 1/2 lb (~232 g) Roasted Barley
  • 1/4 lb (~125 g) Black Malt
  • 7 1/2 lbs Amber Malt Extract
  • 1 1/2 oz German Norther Brewer Hops (Hopunion LLC)
  • 1/4 oz Willamette Hops (Hopunion LLC)
  • 1 1/4 c Briess Dried Malt Extract (for bottling)
  • Wyeast Direct Pitch Activator for Brewing - 1335 British Ale II

Add crushed barley and black malt to 2 gal water and let steep at 150-160 'F for 30mins. Strain (used cheese cloth). Add malt extract and German Northern Brewer hops. Boil 60 mins. Add Willamette hops during final 10 mins. Sparge and transfer to 2 gal cold water in fermentor. Top off with cold water to 5 gal. Add yeast when cool. (Note: Cooling takes a few hours. Added yeast almost 6 hours after first activated.)
  • 10/14 - CO2 at 6.8 sec
  • 10/15 - CO2 at 9.6 sec (Basement temp at ~71-72 'F, 45% humidity)
(*Note: Moved dehumidifier into basement. Keeps room at approx. 70-80 'F, 35-45% humidity.)
(*Note: Covered fermentor with sheet to keep out light; all except spout with fermentation lock.)
  • 10/18 - CO2 at 40 sec
  • 10/19 - CO2 at 1:45 min
  • 10/20 - CO2 at 2:30 min (Beer has cleared and settled)
  • 10/21 - Bottling: Racked beer into second fermentor, added 1 1/4 c dried malt extract boiled in 16 oz water for 5 mins. Gravity at 1.022 upon bottling.
Taste: Coffee, bitter chocolate, more like a stout than a brown ale. Very excited about this beer from first taste!
  • 11/1 - First beer: Deep amber/brown color. Slight smell of yeast. Nice carbonation. More like a stout or light porter than a brown ale. Dry taste. Coffee, smoke, (very) slight sweetness. Sediment and yeast seems to have settled well. Overall impression: Very Good! I would buy this beer at a bar, maybe even more than one.
  • 11/13 - Beer has filled in. Nice hint of sweetness (dark chocolate-like) before dry bitter flavor at end. Jenny loves it! Have decided to call it "Poutin' Stout" in her honor.

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