Batch #25: Export Stout

Originally intended to be a simple strong stout to keep around in the bottle a bit, this became somewhat of an experimental batch (read: comedy of errors :-). It was my first batch in a long time to use whole hops, the first batch with my new counterflow chiller, and first use of a python pump (venturi pump, e.g. wortwizard) in brewing.

It was supposed to use the yeast cake from the previous batch but I threw up my hands and used my "emergency" dry yeast. It was supposed to be a 5+ gallon batch, and ended up a bit under 4 gallons -- the siphon tube and whole hops conspired to leave at least a gallon behind in the brewpot. It was supposed to be about 1.070-ish, but came in under 1.060.

Well, at least the chiller worked :-/

Recipe

Grain Bill

9# Crisp Maris-Otter (used up)
1# Durst Pilsener
2# Flaked Oats
1# Simpson's Roasted Barley

Hops

4 oz EKG leaf hops (4.3% AA) @60 min
1/2 oz EKG pellet hops (6.1% AA) @60 min

Yeast

Danstar Nottingham, 11g

Mash

Single infusion, 75 minutes at 152F.

Vitals

OG: 1.058
FG:
Calculated IBUs: 65-ish
Carbonation:

Timeline

Brew day:

12:05 Mash-in @152F, with 4 gallons of 170-175F water.
1:20 Add 1.5 gallons 190F water, begin first runoff.
1:32 Finish first runoff, add 3.5 gal 180F water, begin second runoff.
1:42 On to boil, estimated about 6.75 gallons collected.
2:45 Boiled over. Took kettle of heat for about 10 minutes to clean up mess.
3:25 Added hops.
4:25 Begin chilling/racking. The heat loosened the tubing on the racking "cane", causing aeration. Stopped siphon to add hose clamp. Hopefully HSA doesn't bite.
4:44 Finished chilling, leaving at least a gallon behind.
5:20 Cleanup mostly finished, OG clocks in at 1.058 (oops).

Fermented at around 65F under kitchen table.

Racked to corny keg 12/3/03, purged headspace with CO2. Moved to mid-50s basement.

Tapped 2/26/2004.

Tasting notes

2/26/2004

First glass from keg, still a bit yeasty. Decently roasty, crisp, and very full-bodied. Slight tartness in the finish.

5/6/2004

Just finished the keg. Once the yeastiness subsided, it became a very Guinness-like stout, making me think that the famed Guinness "twang" might have something to do with a heavy dose of Goldings bittering hops. All told, a very assertive, big, yet straightforward beer.

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