The Highwayman - American Stout |
RECIPE INFO |
|
by Alfred Estrada
|
|
Recipe Type:
All Grain |
|
Batch Size: 0 |
|
Boil Size: 0 |
|
Boil Time: 60 Minutes
|
|
|
Efficiency: 75%
|
|
OG: 1.081 |
|
FG: 1.019 |
|
ABV: 8.12%
|
|
|
Bitterness: 23.24 (tinseth)
|
|
IBU/OG: 0.29 |
|
Color: 53.3° SRM
|
|
Calories: 8.12 per 330ml
|
|
|
|
chocolate cherry stout |
|
|
FERMENTABLES |
| 65.1% |
0 |
Pale 2-Row - CA |
36 |
1 |
Mash |
| 9.3% |
0 |
Chocolate Malt - US |
34 |
350 |
Mash |
| 9.3% |
0 |
Caramel/Crystal 60 - US |
36 |
60 |
Mash |
| 7% |
0 |
Roasted Barley - US |
25 |
300 |
Mash |
| 9.3% |
0 |
Flaked Oats - US |
37 |
1 |
Mash |
|
HOPS |
| 0 |
Fuggles |
Pellet |
Boil |
60 Minutes |
4.8 |
23.24 |
|
YEAST |
| White Labs California Ale WLP001 |
77% |
|
OTHER INGREDIENTS |
| 8 |
|
Cocoa |
10 minutes |
Boil |
| 3 |
each |
Mexican Vanilla Beans |
0 minutes |
Secondary |
| 2.5 |
|
Cherry |
0 minutes |
Secondary |
| 1 |
each |
Whirlfloc |
10 minutes |
Boil |
| 0.23 |
|
Bicarbonate |
0 minutes |
Mash |
| 0.4 |
|
Calciumchloride |
0 minutes |
Mash |
| 0.12 |
|
NaCl |
0 minutes |
Mash |
| 0.1 |
|
Magnesium |
0 minutes |
Mash |
| 0.12 |
|
CaSo |
0 minutes |
Mash |
| 0.32 |
|
Yeast nutrient |
10 minutes |
Boil |
|
INSTRUCTIONS |
|
This is for BIAB. Adjust to your personal equipment. 8oz unsweetened cocoa powder. Vanilla bean should be soaked in 4oz. of vodka for a week before adding (split and scraped) into the fermenter using a muslin bag (boil the bag for 15 minutes 5 minutes before adding to fermenter) after primary is complete. The tincture of vanilla vodka can be added with no noticeable change in flavor. Check for taste preference after 4 days. Aseptic cherry puree added 3 days prior to packaging. 8.8 gallons of strike water @165f. should give you 156f of mash-in temp. (adjust according to your equipment). Mash-in for 60 minutes. Boil for 60. Fermentation temps (I'm using a SS conical fermenter which means no transfer to secondary for priming sugars.) should be set for 65-68f consistently for the duration of 2 weeks or until your hydrometer has the lowest consistent reading. For bucket brewing use the normal transfer to secondary with priming sugar. For spunding I used blowoff for the first 4 days of primary and switched to spunding valve and used it as an airlock. Day 12 I used the spunding valve set to 8psi and dropped the temperature to 50f for 1.7VOLS.
All salt additions go into the strike water before the grains. If possible, use a yeast starter to achieve the ABV. as dry pitch may result in a sluggish fermentation due to the high sugars for the grain bill or pitch 2 packets.
|