8 Ball Stout
Makes: 2 gals.
Started: 9/4/95 Racked: Bottled: 11/18/95
Ingredients
Malt: 2 lbs. 15 oz. English Pale Ale modified 2-row malt.
10 oz. Belgian Pale Ale 2-row malt.
1 oz. German Pilsener 2-row malt.
10 oz. Flaked Barley
8 oz. Roasted Barley
4 oz. Black Patent
4 oz. Chocolate malt
4.5 oz. 40L American Crystal malt
1/2 cup light DME for priming
Boiling Hops: 1/2 oz. Hallertauer hops, 2.6% a.a.
1/2 oz. Tettnanger hops, 4.7% a.a.
1 oz. Fuggle hops, 3.2%
Finishing Hops: None.
Yeast: Wyeast #1084 Irish Ale
Adjuncts: 1/4 tsp. Irish Moss
Procedure
Yeast starter: 8 Tbs. light DME and 3 young hop flowers in about 18 oz. water,
boiled for 10 minutes. Poured into two sanitized beer bottles and waited to cool. Added half of Wyeast to each bottle when cool; one reserved for future batch
in refrigerator, other allowed to ferment.
Planned procedure: Wash lauter tun, bottling bucket, brewpot, wort chiller, siphoning hose, thermometer and small saucepan. Sanitize glass fermenter, stopper,
fermentation lock, strainer, funnel, hydrometer.
Get oven to 160 degrees F and turn down. Mash grains (5.6 lbs) in 5 qts. 20 oz.
of 170 degree F water and stabilize at around 152 degrees F for 2 hours, stirring occasionally. Sparge with 2 gallons 3 quarts of 170 degree F water, catching
runoff and recycling initially until clear.
Add 1/2 quart water to wort. Boil 15 minutes, add hops, boil 1/2 hour,
add Irish Moss, wort chiller, saucepan, boil 15 minutes.
Cool wort with wort chiller, sparge into fermenter. Pitch yeast. Record original gravity. Ferment to completion.
Prime with 3/4 cups + 1 Tbs. light DME boiled in 1 cup water, and bottle.
Procedure as written will hypothetically give 3 1/4 gallons beer after water loss from absorption and boiling. Aim for O.G. of 1.055.
Brewing Record
9/2/95 - Popped Wyeast inner seal at 5:15am.
9/3/95 - Pitched into starter at around 5:00pm.
9/4/95 - Began brewing process at around 6:30pm.
Followed planned procedures, with some exceptions. Dumped in the mash water at
172 degrees F instead of 170, and got a mash temp of 154 instead of 152. I now
have faith in the formula and won't worry about undershooting the mark.
Used the oven to maintain temp, but turned oven down instead of off. When oven kicked on for a minute after about 10 minutes of mashing, temp spiked in the oven
to 175, and in the mash to 162 degrees F. May have inactivated the enzymes there. Important lesson: Turn the oven off when using it as an insulator.
Boiled 15 minutes, added hops (plus six fresh young hop flowers), boiled 45 minutes, added Irish moss, boiled 15 minutes. Cooled with wort chiller. Strained into fermenter, sparged the hops with about 3 cups tap water. Ended up with about 2 gallons, O.G. of 1.050. Pitched yeast at around 11:30pm.
11/18/95 - Bottled today. Used 3/8 cups DME in 1/2 cup water to prime in bottling bucket. Came to 18 bottles at F.G. of 1.019. Initially began siphon with mouth and a rinse of vodka, but it didn't work anyways, so I used the water method.
Statistics
Original Specific Gravity: 1.05
Finishing Specific Gravity: 1.019
Estimated Alcohol Content: 3.26%
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