Some People Call Me Maurice

Recipe Details – Bourbon Cherry Chocolate Stout

Batch Size 5 gallons

Volume Boiled 6.5 gallons

Total Grain 16.50 lbs

Anticipated OG 1.086

Anticipated SRM 34.37

Anticipated IBU 75.5

Brewhouse Efficiency 75%

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Grain Bill

8lbs Maris Otter

2lbs Golden Promise

2lbs White Wheat

15ozs Chocolate Malt

12ozs Cara-Pils

12ozs Caramel Malt 120

120zs Flaked Oats

8ozs CaraMunich

7.5ozs Black Patent

4.3ozs Roasted Barley

Hop Schedule

.5 oz         Centennial pellet 10.3% AA @ 60 min

.5 oz         Gelana pellet 13.4% AA @ 60 min

.5 oz         Mt. Hood pellet 5.2% AA @ 45 min

.5 oz         Styrian Goldings pellet 5.2% AA @ 30 min

1 oz          Liberty pellet 3.4% AA @ 15 min

1 tab         Whirlfloc tab @ 15 min

4 TBL        Yeast Nutrient @ 15 min

.5 oz         Liberty pellet 3.0% AA @ dry hop 1 week before keg/bottle

Extras (all added when transferred into secondary)

Added 2lbs. fresh sweet cherries, pitted and “washed” in vodka

Added 1lbs. fresh sweet cherries, pitted and soaked in Buffalo Trace Bourbon for 4 weeks

Added 1lbs. &13 ozs. of “Oregon” Red Tart Cherries in water

Added 10 Oak Cubes that were soaked in Buffalo Trace Bourbon for a week.

Yeast

White Labs WLP023 Burton Ale

Starter 5/27/11 @ 10am

2 pints of water

1/2 cup DME

1 tsp Yeast Nutrient

Boiled 15 min. chilled and added yeast

Brewday Specifics 

Brewed 5/28/11 10am

Protein Rest         115 degrees for 20 minutes – added .5 tablespoon 5.2 Mash Stabilizer

Mash                  152 degrees for 60 minutes – added .5 tablespoon 5.2 Mash Stabilizer

Continuous Sparge for 60 minutes @ 170 degrees

Boil         60 minute

Pre-Boil Gravity  Not Taken

Post Boil Gravity 1.070 This number is crazy low. Not sure what really happened, but I do think the milling was not the best (I need to buy my own mill)

Fermentation Temperature 70 degrees +/-

Fermented in a 6 gallon bucket

Fermentation

The starter was not as strong as I would like. It took a full day to get into an active fermentation, but after that it blew it’s top…literally!

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Transferred into a secondary fermentation bucket on 6/4/11 and added all the “Extras” Gravity at transfer was 1.022.

The beer sat in secondary until 6/25/11.

Final Gravity 1.014

7.5% ABV

Kegged.

Follow Up

I would brew this again for sure, but I would change a few things to help bring out the cherries a little more and better define their flavor. First up, I would cut out the Black Patent and drop the % of Roasted Barley.  To get the color back I would include De-Husked Cafafa I.  I also think I would try and work in some Chocolate Wheat Malt by lowering or eliminating the Flaked Oats and Chocolate Malt.  This would simplify the Grain Bill and “Un-Mute” some of the cherry and bourbon flavors. 

Saison Project

I reviewed a number of Saison recipes on line and I decided to stay somewhat basic for this 2-part homebrew Saison Project.

Brew #1

Recipe Details

Batch Size 5 gallons

Volume Boiled 6.5 gallons

Total Grain 11.63 lbs

Anticipated OG 1.060

Anticipated SRM 6.08

Anticipated IBU 29

Brewhouse Efficiency 75%

 

Grain Bill

10.25 lbs German Pilsner Malt

1 lbs German Wheat Malt

.38 lbs Aromatic Malt

Hop Schedule

.80 oz Hallertauer Hersbrucker pellet 2.4% AA @ 60 min

.80 oz East Kent Goldings pellet 6.1% AA @ 60 min

.20 oz East Kent Goldings pellet 6.1% AA @ 15 min

Extras

.50 oz Bitter Orange Peel @ 15 min

.50 oz Coriander Seed @ 15 min

.10 oz Grains of Paradise @ 15 min

1 Whirfloc Tab @ 15 min

.25 oz Coriander Seed @ 5 min

Yeast

White Labs WLP568 Belgian Style Saison Ale Yeast (with starter)

Brewday Specifics

Brewed 7/29/11 @ 8am

Mash 154 degrees for 70 minutes. 1.25 water to grain ratio

Mashed in 14.5 quarts of water @ 166 degrees & 1 tablespoon of Mash Stabilizer

Continuous Sparge for 60 minutes @ 170 degrees

Pre-boil Gravity 1.054

Post Boil Gravity 1.060 

Fermentation Temperature 78 to 80 degrees

Fermented in a 6 gallon Better Bottle

 

Notes: Air Lock was bubbling in around 6 hrs after pitching yeast.

 

 

 

Berliner Weisse 2.0 "All Dreged Up"

6.5 Quarts of water @ 123 degrees for 10 minutes

Decoc 2 quarts boil and add to mash (133 degrees) for 20 minutes

3 Quarts of boiling water added to the mash (146 degrees) for 45 minutes

1.5 Quarts of boiling water added to the mash (154 degrees) for 20 minutes

Continous Sparge @ 170 degrees for 45 minutes

 

.70 oz German Smaragd Organic 8.5 AA% Pellet

WLP 677 Lactobacillus Bateria

OG 1.048

7/12/11 Pitched Dregs from E.S. Bam (Jolly Pumpkin)

7/25/11 1.009