Friday, September 28, 2018

I'll be derned

The last few posts were posted on the Blogger for my normal gmail account, and then I found this old blog again!  How nice to have the continuity (even with what appears to be a six year break from blogging). I ported most of the posts here over there, although I managed to lose a few :(


Saturday, December 31, 2011

Brewing the Faucet-Clogger Black Forest Rye Stout

This year I decided to clean out all the random grains and hops I had by brewing a big, nasty stout. I almost always keep my ingredients simple, but this one is a bit complex.

Pretty Classy for Leftovers, Right?

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Faucet-Clogger Black Forest Stout
Brewer: Vince Dongarra
Asst Brewer:
Style: American Stout
TYPE: All Grain
Taste: (30.0) 1/15/2012: Plain Version Kegged up and still yeasty.  Nice  Rye flavor.  Sooooo thick and creamy.  Intense bitter/roastiness is great to sniff, with flavor and just a bit of aroma of English hops coming through (or is that spiciness the rye?).  A bit intense, but nice. 

Recipe Specifications
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Boil Size: 13.09 gal
Post Boil Volume: 11.96 gal
Batch Size (fermenter): 11.00 gal  
Bottling Volume: 10.40 gal
Estimated OG: 1.063 SG
Estimated Color: 39.3 SRM
Estimated IBU: 56.0 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 75.3 %
Boil Time: 60 Minutes

Ingredients:
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Amt                   Name                                     Type          #        %/IBU        
1 lbs                 Rice Hulls (0.0 SRM)                     Adjunct       1        3.4 %        
15 lbs 8.0 oz         Pale Malt (2 Row) US (2.0 SRM)           Grain         2        52.5 %       
4 lbs                 Rye Malt (4.7 SRM)                       Grain         3        13.6 %       
2 lbs                 Oats, Flaked (1.0 SRM)                   Grain         4        6.8 %        
2 lbs                 Roasted Barley (300.0 SRM)               Grain         5        6.8 %        
2 lbs                 Victory Malt (25.0 SRM)                  Grain         6        6.8 %        
1 lbs                 Caramunich Malt (56.0 SRM)               Grain         7        3.4 %        
1 lbs                 Chocolate Malt (450.0 SRM)               Grain         8        3.4 %        
8.0 oz                Caramel Wheat Malt (46.0 SRM)            Grain         9        1.7 %        
8.0 oz                Chocolate Rye Malt (250.0 SRM)           Grain         10       1.7 %        
113 g                 Willamette [4.70 %] - First Wort 60.0 mi Hop           11       32.3 IBUs    
75 g                  Mt. Hood [5.20 %] - First Wort 60.0 min  Hop           12       23.7 IBUs    
2.0 pkg               German Ale (Wyeast Labs #1007) [124.21 m Yeast         13       -            


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 29 lbs 8.0 oz
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Name              Description                             Step Temperat Step Time    
Mash In           Add 8.85 gal of water at 167.1 F        152.0 F       60 min       
Mash Step         Decoct 3.45 gal of mash and boil it     170.0 F       10 min       

Sparge: Batch sparge with 3 steps (Drain mash tun, , 4.29gal, 4.29gal) of 170.0 F water
Notes:
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Goal is to brew this, drink half plain, and drink the other half after putting it on some sour cherries (if I can find them) in the secondary.  If I can't find sour cherries, I may use tart cherry juice concentrate.  We'll see.   Palmer's spreadsheet is telling me to add a sweet silent ton of chalk, so I'm ignoring it and adding nothing.  We'll see what happens.  I may leave out the roasted barley long enough to get a good conversion.

Absolutely horrible mash.  Stuck awfully.  Had to batch sparge 5 or six times.  Missed my strike temp at 145 and had to pull a thick decoction to get up to 153.  At that point, it had been 20 minutes and the wort was sweet, so I mixed in the roasted barley and let sit for another 60 minutes. 

Ended up getting more pre boil than I meant and ended up with 11 gallons after boil in the fermenters.  I used about half a packet of foam control, and didn't have a boil over, so maybe this is the way to go. 

Pitched around 900ml of starter into each bucket.  Very active fermentation as of the next day.  Not sure when it started.

Racked first bucket into a keg on 1/12/12 after 2 weeks.  A bit of a sulphur nose, but not bad.  Amazing quantity of yeast in the bottom.  Makes me feel like this was properly pitched.  I think I know what they mean by "spicy" rye flavor.  Smells a bit like I've added ginger and cinnamon...not like ginger and cinnamon, but like ginger and cinnamon that's been fermented.

Decided to rack the 2nd five gallons onto 4 oz of cocoa powder slurry (mixed w/ just enough boiled water to mix) and a quart of tart cherry juice. 

Had a grand Mardi Gras Party and half of each keg was drunk.  I combined them, and let them sit cold in the kegerator for a 40-day beer fast (so hard!!) and found the effects of lagering quite positive. Tasting Notes

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