I had a bunch of opened hop baggies in the freezer and I wanted to use them. They're old, probably not great, but eh... I could at least see what happens. I don't have high hopes for this one but we'll see how it goes. This is a pale ale style beer with fruity Sacc-Trois yeast.
Hop AA% and amounts are approximate. This whole brew day was improvisational in nature.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Hop Stew
Style: American Pale Ale
TYPE: All Grain
Recipe Specifications
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Boil Size: 6.88 gal
Post Boil Volume: 5.88 gal
Batch Size (fermenter): 5.25 gal
Bottling Volume: 4.85 gal
Estimated OG: 1.048 SG
Estimated Color: 5.6 SRM
Estimated IBU: 35.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
8 lbs Brewers Malt 2-Row (Briess) (1.8 SRM) Grain 1 82.1 %
10.0 oz Munich Light Grain 2 6.4 %
10.0 oz Victory Malt (25.0 SRM) Grain 3 6.4 %
8.0 oz Wheat Malt, Ger (2.0 SRM) Grain 4 5.1 %
1.00 oz Sterling [8.00 %] - Boil 25.0 min Hop 5 20.5 IBUs
0.50 oz Tettnang (Tettnang Tettnager) [4.00 %] - Hop 6 1.5 IBUs
1.00 oz Amarillo [7.50 %] - Boil 1.0 min Hop 7 1.2 IBUs
0.75 oz Centennial [8.00 %] - Boil 1.0 min Hop 8 1.0 IBUs
0.25 oz Chinook [11.00 %] - Boil 1.0 min Hop 9 0.4 IBUs
1.00 oz Lemon Drop [4.60 %] - Steep/Whirlpool 2 Hop 10 5.1 IBUs
0.50 oz Simcoe [11.00 %] - Steep/Whirlpool 20.0 Hop 11 6.1 IBUs
1.0 pkg Brettanomyces Bruxellensis Trois (White Yeast 12 -
Mash Schedule: 154F, Batch Sparge, Mash Out
Total Grain Weight: 9 lbs 12.0 oz
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Name Description Step Temperat Step Time
Mash Step Add 16.19 qt of water at 165.5 F 154.0 F 60 min
Mash Step Add 7.80 qt of water at 202.0 F 168.0 F 10 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 3.05gal) of 168.0 F water
Notes: Water adjustments - Boston, balanced.
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5/12/16: Starter with leftover WLP644 from my previous batch.
5/15/16: Brewed. Starter had fermented out.
Brewday went OK. Slightly below desired mash temp.
Whirlpooled ~ 25 minnutes, 210F for a few minutes, coooled to 180F, held for 10 mins, then 10 mins @ 160F-140F. Smell was OK - hoppy but not super intense.
Got only 5 gallons of wort into fermenter. Cooled to about 67F then pitched decanted starter. Shook carboy a little to aerate slightly.
OG was 1.049, so not bad, but below desired volume.
5/16/16, 5pm: Fermentation going well. Nice krausen. Ramped temps to 69F to get tropical esters from yeast.
Monday, May 16, 2016
Tuesday, May 3, 2016
Dry Irish Stout Review
Appearance: Very dark brown body, nearly black. Free of yeast sediment. Tan, fairly persistent head with thick appearance. Good lacing.Aroma: Malty aroma, a little like black coffee. Earthy. No alcohol notes, maybe slight hop aroma. As it warms it smells a bit rounder with better malty complexity.
Taste: Dry, fairly roasty, slight acridness. Slight crystal sweetness comes through as it warms. Like black coffee but less intense. Bitterness is moderate. The dark roast malt has some acidity, a bit like the bite at the end of Guinness.
Mouthfeel: Smooth body. Medium carbonation (CO2, not nitrogen, so not as smooth as Guinness.) Drinkable.
Overall: Fairly pleasant dark stout. Straightforwardly roasty with a slight acrid-coffee flavor. Minimal sweetness from the C120. Pretty drinkable. Fairly similar to Guinness but not as smooth and a little more intensely roasty. I would brew again and probably would not change anything, though of course it is fun to experiment with different roast malts.
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