December 4, 2016: White Stout, version 2

With our brown ale cruising along, and the temperatures looking to be warmer, we decided to brew, in all likelihood for the last time in 2016. This time, we are revisiting the disaster that was our white stout.

Grain bill:

  • 15 lbs Maris Otter
  • 0.5 lbs Crystal 40L
  • 1 lbs flaked oats
  • 1 lbs flaked barley

Hops (Pellet) and other boil additions:

  • 1 oz Magnum 14.2% alpha acids (60 minutes)
  • 1 oz Crystal 4.8% alpha acids (5 minutes)
  • 3 oz cocoa powder (5 minutes)
  • 1 table Whirlfloc (5 minutes)

Additions at packaging:

  • Lactose (amount to be determined)
  • Coffee (much less than our last attempt)
  • Chocolate tincture?

Yeast:

  • Wyeast 1272 American Ale II (#1058314, 11/09/2016 mfg)

    fermentation_ws2
    We cannot sing the praises of Wyeast 1272 enough.

Stats:

  • Starting gravity: 1.079
  • Brew house efficiency: 75%
  • Final gravity: 1.009
  • Approximate % ABV: 8.9
  • Approximate IBUs: 56.4 (Rager)/46.2 (Tinseth) as determined using the Brewer’s Friend Recipe Calculator.

Procedure Highlights: Our first brew with our new 20 gallon mash tun from SS Brewing Technologies! We cleaned manufacturing oils off according to instructions received with the mash tun (take apart that butterfly valve – it is well worth it). Things were going smoothly, until we realized, after we added our striker water, we were forgot to put the false bottom in. DOH! False bottom in place, we proceeded with our mash in.

Alex checking out the new mash tun.
Alex checking out the new mash tun.

A cooler day, we lost more heat from the strike water than anticipated on mashing in (part due to temperatures, part due to rectifying our false bottom oversight). We pre-heated our mash tun (as recommended by the manufacturer). Our strike water temperature was 77 degrees Celsius, our target mash in temperature of 69 degrees Celsius. Our actual mash in temperature was 65 degrees Celsius, 4 degrees shy of our target. We brought the mash temperature up by adding more strike water.

The wort was oxygenated for 40 seconds prior to pitching the yeast slurry. The yeast starter culture was cold crashed after approximately 14 hours of growth in 10% DME (w/v) media. The cold crash was to arrest metabolism and settle the yeast so excess liquid could be decanted.

After a eight days in the primary fermentation vessel (Spiedel), the beer was transferred to a metal conical bottom fermentation vessel and kept at approximately 19 degrees Celsius (ambient temperature) for 72 hours. At the time of transfer, the beer was dry hopped with 1 oz of Great Northern Brewer hops (7.6% alpha-acids) in an attempt to increase the aroma profile. The beer was sampled after 72 hours and no acetaldehyde character was detected; there was an improvement in aroma and flavor after the dry hopping. Mouth feel is still thin. Lactose will be added at packaging to determine if this issue can be corrected. The fermentation vessel was then transferred to -2 degrees Celsius freezer for the cold crash.

Comments:

  • Sweet wort boil volume was high due to an excessive amount of sparge water used.
  • Our efficiency was similar to our last two amber ale brews (brew 1 and brew 2).
  • The wort is darker than anticipated; premature panic set in. Beer turned out to be lighter than feared. Grain bill will be left alone.
  • If it hasn’t be obvious with our last few posts, WYeast #1272, American Ale II is becoming our go to work horse.
  • Lower mash in temperature resulted in over attenuation during fermentation. Sampled beer during gravity checks, thin mouth feel and poor hop character. Next time we brew this beer we need to ensure our actual mash in temperature matches our target.

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