- 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.
Recipe (for 5 gallons final volume)
|10.0||pounds||(70%)||Crisp Maris Otter Pale Malt|
|1.5||pounds||(10%)||American Crystal 80L|
|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
- Fairbanks city water
- 39.5 quarts water treated with:
- 1 Campden tablet.
- 21.75 quarts water @ 166°F, grist ratio of 1.5 quarts:pound @ 156°F (Held 90 minutes)
- 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.
- 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.
- 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
- Kegged with 80 grams dextrose
- Conditioned for 5 weeks
- Ready to drink on 11-Sep-2004
|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|
- 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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