- An annual winter stout named after our black cat Ivan. This year's recipe is based on a spiced stout from Randy Mosher's Radical Brewing.
17-Jul-2004
Recipe (for 5 gallons final volume)
10.0 | pounds | (70%) | Crisp Maris Otter Pale Malt |
1.5 | pounds | (10%) | American Crystal 80L |
1.5 | pound | (10%) | Roasted Barley |
0.75 | pound | (5%) | Flaked Barley |
0.75 | pound | (5%) | Quick Oats |
3.0 | ounces | U.S. Willamette whole hops, 4.5% AA (60 minutes) | |
3.0 | ounces | U.S. Willamette whole hops, 4.5% AA (15 minutes) | |
14 | grams | Juniper berries, crushed (Soaked in 6 oz bourbon, 21 days, added at conditioning) | |
7 | grams | Coriander seed, ground (Soaked in 6 oz bourbon, 21 days, added at conditioning) | |
0.5 | teaspoons | Vanilla Extract (Soaked in 6 oz bourbon, 21 days, added at conditioning) | |
0.25 | teaspoons | Allspice (Soaked in 6 oz bourbon, 21 days, added at conditioning) | |
0.25 | teaspoons | Ground Cinnamon (Soaked in 6 oz bourbon, 21 days, added at conditioning) | |
- White Labs WLP023 Burton Ale Yeast, pitched at 68°F
- Starter: 3 quart starter built up from a slant (20 ml -> 300 ml -> 3 quarts), cooled, decanted, warmed
- Aeration: Drill aerator for two minutes after pitching
Water
- Fairbanks city water
- 39.5 quarts water treated with:
- 1 Campden tablet.
Mash
- 21.75 quarts water @ 166°F, grist ratio of 1.5 quarts:pound @ 156°F (Held 90 minutes)
Sparge
- 6.75 quarts water @ 210°F, drain
- 11.0 quarts water @ 168°F, drain
- Stuck first sparge -- collected 3 of 4 gallons, added 1/2 pound rice hulls, proceeded to second sparge. Full volume collected.
Boil
- Boiled 8.0 gallons for 90 minutes to yield 5.0 gallons wort
- Larger hop mass resulted in more wort held by the hops. Should have reduced boiling time to 75 minutes.
Fermentation
- Primary: bucket, 7 days, 66°F
- Secondary: glass, 14 days, 64°F
- Temperature 68 at pitching, hit 75 on day 2, cooled to 68 eight hours later
Packaging
- Kegged with 80 grams dextrose
- Conditioned for 5 weeks
- Ready to drink on 11-Sep-2004
Properties
Starting Gravity: 1.066 | Final Gravity: 1.018 |
Original Extract: 16.1°plato | Apparent Extract: 4.58°plato |
Real Extract: 6.78°plato | |
Alcohol: 6.3% by volume | (4.9% by weight) |
Apparent Attenuation: 71.6% | Mash Efficiency: 71% |
Bitterness: 58 IBU | Color: 40 SRM |
BU:SG: 0.88 | BV: 1.75 |
Tasting Notes
- 17-Oct-04 (13 weeks) -- Good color and head but cloudy looking. Not very well balanced. Overly bitter, with a strange baking soda aftertaste. Not my finest effort. I don't taste the spices at all.
- 2-Dec-04 (20 weeks) -- Still cloudy, but nice and thick. The baking soda aftertaste has disappeared and the vanilla is definitely discernable. Unfortunately, the juniper berries overpower everything. If I were to make this again, I'd probably halve the spices, and the juniper even more.
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