#29 Sierrra Nevada Stout
| Brewed: | Apr 2015 |
| Style: | Stout |
| ABV: | 5.8% |
| Original Gravity: | 1.058 |
| Final Gravity: | 1.014 |
| Bitterness: | 56 IBUs |
| IBU/OG: | 0.975 |
| Batch Size: | 23 ltr |
| Method: | Batch Sparge |
| Mash Temp: | 67.8°C |
| Mash Volume: | 19.5 ltr |
| Sparge Volume: | 2.9 + 15.5 ltr |
| Mash Time: | 60 min |
| Boil Time: | 90 min |
| 5.0kg | Gladfield Ale Malt | |
| 450g | Gladfield Munich Malt | |
| 350g | Gladfield Chocolate Malt | |
| 350g | Gladfield Dark Crystal Malt | |
| 300g | Black Malt | |
| 250g | Gladfield Roast Barley | |
| 200g | Torrified Wheat | |
| 30g | Perle 9.2% | Boil 80 min |
| 20g | Perle 9.2% | Boil 15 min |
| 15g | Warrior 16.50% | Boil 15 min |
| 15g | East Kent Goldings 5% | Boil 5 min |
| 15g | Warrior 16.5% | Boil 5 min |
| Safale US-05 Dry Ale Yeast | ||
| 200g coffee beans roughly ground, cold brewed for 2 days @ room temp in water to full a 1.5ltr jug, with 2 cinnamon quills/sticks. | ||
| 1 Carbonation drop per 500ml bottle | ||
It was time for something a little different, so I decided a stout. The brew shop did not have any flaked barley (which the recipe called for) and I strangely decided to replace it with torrified wheat. I should have added in more roasted barley, so we will just have to see how wheat goes in a stout!
They did not have any dark Munich, so I have used regular Munich. I swapped the 25g of Magnum hop to use Perle since I was getting it already.
I wanted to try adding cold brewed coffee and Joss wanted to try cinnamon. Sounds like something that could be cold brewed together.
Notes
24/4 an ok brew day – felt out of practice and was a bit disorganised. But the wort tasted nice, and it was a great colour.
25/4 Bubbling away spectacularly.
27/4 I am not sure why I am starting the coffee / cinnamon brew this early – nerves about introducing bugs/air, not having a great container to cold brew in… and the airlock is still bubbling away madly. I decided to put the brew in a 1.5 ltr jug (with foil over top) and leave it in the temperature controlled fridge with the fermenting beer. Not sure how much water went in. Some articles said brew at room temperature, others said in the fridge; I decided to brew in the box that I temperature control the fermenter in (which is a fridge – but not like at 3 degrees like a normal fridge) .
28/4 The cold brew has leaked a bit. Hopefully that is not from something nasty going on and is just because of the expansion of the water as the temp goes up (the temperature controller is measuring temperature of the fermenter volume, so the small volume coffee brew probably got warmer than I expected).
29/4 The air lock is still bubbling away – a lot slower, but still a couple per minute. The coffee and cinnamon brew smells great – I cannot smell cinnamon though. Getting this poured/filtered into the fermenter was a mission – splash as little as possible and also be as clean as possible. Thanks to Brook lending a hand, job done. Later that night I notice the airlock is more active again. Man I hope it is ok.
9/5 No noticeable movement in the airlock – positive pressure. 2 weeks since brewing and I am trying to resist the urge to crack the lid and have a look. Having a glass carboy would be great!
16/5 Tasted the beer whilst bottling and whilst I could not taste the cinnamon I was happy with the coffee notes. It was mellow, something that will be able to be drunk as soon as it is carbonated which was the intent. Brewhouse efficiency this time 70% (I design with 65%) – allowing for volume losses has helped.
Tasting Notes
30/5 A nice mild stout – the coffee is there but not in your face, there possibly is a bit of the cinnamon coming through. Very drinkable after 2 weeks in the bottle. Will leave at 19deg for another week, then transfer to the fridge for storage and drinking.
25/10 Aged well, can taste the cinnamon, which adds a nice touch.