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Old 10-10-2008, 01:14 AM   #1
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Default Coffee Stout help

Bellow is what I've come up with in an attempt to replicate Hopworks Urban Brewery's Survival Stout. SWMBO loves it and has asked me to make something similar. Please take a gander and let me know your thoughts. This is the first I've every used these adjuncts and doing an infusion mash.


Brew Type: All Grain Date: 9/20/2008
Style: American Stout
Batch Size: 5.00 gal
Boil Volume: 6.82 gal Boil Time: 60 min
Brewhouse Efficiency: 75.00 % Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)


Ingredients Amount Item Type % or IBU
0.31 lb Amaranth (3.0 SRM) Adjunct 3.10 %
0.31 lb Kamut (3.0 SRM) Adjunct 3.10 %
0.31 lb Quinoa (3.0 SRM) Adjunct 3.10 %
0.31 lb Spelt (3.0 SRM) Adjunct 3.10 %
6.00 lb Pale Malt (6 Row) US (2.0 SRM) Grain 60.06 %
0.75 lb Roasted Barley (300.0 SRM) Grain 7.51 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 5.01 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.01 %
0.50 lb Oats, Malted (1.0 SRM) Grain 5.01 %
0.50 lb Wheat, Flaked (1.6 SRM) Grain 5.01 %
1.00 oz Bullion [7.40 %] (60 min) Hops 26.7 IBU
0.50 oz Bullion [7.40 %] (45 min) Hops 12.3 IBU
1.00 oz Hairbender Espresso (Secondary) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
5.50 gal Milwaukie, OR Water
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.051 SG (1.050-1.075 SG)
Estimated Final Gravity: 1.013 SG (1.010-1.022 SG)
Estimated Color: 31.1 SRM (30.0-45.0 SRM) Color [Color]
Bitterness: 39.0 IBU (35.0-75.0 IBU) Alpha Acid Units: 11.1 AAU
Estimated Alcohol by Volume: 4.89 % (5.00-7.00 %) Actual Alcohol by Volume: 4.95 %
Actual Calories: 227 cal/pint


Mash Profile Name: Infusion Mash with Precooked Adjuncts Mash Tun Weight: 9.00 lb
Mash Grain Weight: 9.99 lb Mash PH: 5.2 PH
Grain Temperature: 72.0 F Sparge Temperature: 180.0 F
Sparge Water: 2.08 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Protein Rest Add 7.99 qt of water at 113.1 F 104.0 F 30 min
Protein Rest Add 3.00 qt of water at 184.4 F 122.0 F 45 min
Saccharification Add 6.99 qt of water at 204.7 F 150.0 F 60 min
Mash Out Add 8.99 qt of water at 210.1 F 168.0 F 10 min


Mash Notes
Long protein rests help to break down starches in precooked adjuncts in preparation for saccharification step.

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Old 10-10-2008, 02:59 AM   #2
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0.31 lb Amaranth (3.0 SRM) Adjunct 3.10 %
0.31 lb Kamut (3.0 SRM) Adjunct 3.10 %
0.31 lb Quinoa (3.0 SRM) Adjunct 3.10 %
0.31 lb Spelt (3.0 SRM) Adjunct 3.10 %

???i had to look these up online because i cant say i had ever heard of them. Whats the purpose?

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Old 10-10-2008, 12:18 PM   #3
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Brian,

The non-malted grains must be gelatinized by boiling before adding to the main mash. That's not so big a deal, though; the only complication is that you have to figure out what impact the heat and liquor from the cereal mash will have on the main mash. Just boil the cereals for at least 20 minutes.

This has worked for me: Don't dough in and then add the cereal mash; do it in stages. In other words, add the cereal mash bit by bit as you dough in. You don't want to toss the cereal mash on top of the strike liquor, or you stand a good chance of sticking the lauter. You don't want to wait until the end, unless you can accurately predict how the addition of boiling-hot cereal mash will impact your saccharification rest temperature.

Have fun! Those grains are great to experiment with. I've used quinoa, but never the others.

Scinerd,

Dig the name of the beer he's replicating. Those non-traditional grains are what we might be stuck with when the zombies come.

Cheers,

Bob

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Old 10-10-2008, 04:28 PM   #4
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Bob-
Thanks. If I'm reading you correctly I'll boil the cereals, then slowly mix them in with my other grains then start adding strike water to get up to my 113º first rest?

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Old 10-11-2008, 10:59 AM   #5
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You're reading me correctly. It's a delicate operation doing this the first time, balancing the additions to get your temperature in the right range. Keep some cold water close by, just in case.

Now I have a question for you: For why the 113º first rest? Are you trying to find a line between beta-glucanase rest and a protein rest?

Bob

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Old 10-11-2008, 02:21 PM   #6
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Quote:
Originally Posted by BobNQ3X View Post
Now I have a question for you: For why the 113º first rest? Are you trying to find a line between beta-glucanase rest and a protein rest?

Bob
For why? Because that's what the nifty program (Beer Smith) told me to do. I'm a slave to that guy when I have no clue! HA!

EDIT:
Sorry, first rest is at 104º
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Old 10-11-2008, 11:35 PM   #7
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WOW...what a b*tch that was. Well, not really, but I didn't hit my temps ANYWHERE in the mash process. Came below in all cases. Eh, whatcha gonna do but learn for next time. It's in the carboy now and it's up to the yeast. Piss poor numbers though. 1.040 as a starting gravity, 60% eff into the fermenter...

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Old 11-02-2011, 02:05 AM   #8
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Was there a report on flavor for this? HUB's Survival 7 Grain Stout is one of my favorites.

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