S.C.S Mythic Embers (cherry variant) - American Stout |
RECIPE INFO |
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by Alfred Estrada
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 90 Minutes
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Efficiency: 75%
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OG: 1.086 |
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FG: 1.021 |
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ABV: 8.52%
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Bitterness: 48.08 (tinseth)
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IBU/OG: 0.56 |
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Color: 36.4° SRM
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Calories: 8.52 per 330ml
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Smoked Cherry Stout w/ a hint of Chipotle and Madagascar vanilla. This is for a brew in a bag (BIAB) system |
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FERMENTABLES |
| 4.4% |
0 |
Brown Malt - UK |
33 |
65 |
Mash |
| 15.6% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
| 4% |
0 |
Chocolate Malt - US |
34 |
350 |
Mash |
| 1.5% |
0 |
Smoked Malt - US |
37 |
9 |
Mash |
| 4.4% |
0 |
Crystal Rye - UK |
33 |
90 |
Mash |
| 22.2% |
0 |
Pale 2-Row - CA |
36 |
1 |
Mash |
| 44.5% |
0 |
Golden Promise - UK |
37 |
3 |
Mash |
| 3.3% |
0 |
Roasted Barley - US |
25 |
300 |
Mash |
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HOPS |
| 0 |
Saaz(US) |
Pellet |
Boil |
30 Minutes |
4 |
7.79 |
| 0 |
Saaz(US) |
Pellet |
Boil |
15 Minutes |
4 |
5.03 |
| 0 |
East Kent Goldings |
Pellet |
Boil |
0 Minutes |
5.5 |
0 |
| 0 |
Chinook |
Pellet |
Boil |
90 Minutes |
13 |
35.26 |
| 0 |
East Kent Goldings |
Pellet |
Dry Hop |
9 Days |
5.5 |
0 |
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YEAST |
| Windsor Dry Ale Yeast |
71% |
| Danstar Nottingham |
80% |
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OTHER INGREDIENTS |
| 5 |
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Cherries |
0 minutes |
Secondary |
| 2 |
each |
Chiptle |
0 minutes |
Secondary |
| 4 |
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Mexican Vanilla Beans |
0 minutes |
Secondary |
| 2 |
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Sugar |
15 minutes |
Boil |
| 4 |
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Cacao |
0 minutes |
Boil |
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INSTRUCTIONS |
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1)cherries are dried & tart. 2) chipotle peppers in adobo sauce 3) vanilla bean can be subbed out for Madagascar. 4) pitch and ferment at 68 degrees for 7-10 days. add 1-3 (in muslin bag or hop bomb) during early stages of secondary and allow 4-6 weeks of conditioning. sugar is to be dark brown. either early or later in the boil. late addition preserves flavor and early isomerizes (blends in). adding it in at 30 balances it all out. mash-in temp is 152 degrees. TMV (total mash volume) is 11.72 gallons. pre-boil wort volume 9.13 gallons. post-boil 7.25. 7 gallons into fermenter. Cacao nibs should be soaked in vodka for 24 hours. mash-in temps are 156. strike water temp is 166. roasted barley is unmalted.
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