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PDF version #33:  Ivan Stout (Spiced Foreign Stout)

• An annual winter stout named after our black cat Ivan. This year's recipe is based on a spiced stout from Randy Mosher's Radical Brewing.

Chris Swingley 
17-Jul-2004

Recipe (for 5 gallons final volume)

10.0	pounds	(70%)	Crisp Maris Otter Pale Malt
1.5	pounds	(10%)	American Crystal 80L
1.5	pound	(10%)	Roasted Barley
0.75	pound	(5%)	Flaked Barley
0.75	pound	(5%)	Quick Oats
3.0	ounces		U.S. Willamette whole hops, 4.5% AA (60 minutes)
3.0	ounces		U.S. Willamette whole hops, 4.5% AA (15 minutes)
14	grams		Juniper berries, crushed  (Soaked in 6 oz bourbon, 21 days, added at conditioning)
7	grams		Coriander seed, ground  (Soaked in 6 oz bourbon, 21 days, added at conditioning)
0.5	teaspoons		Vanilla Extract  (Soaked in 6 oz bourbon, 21 days, added at conditioning)
0.25	teaspoons		Allspice  (Soaked in 6 oz bourbon, 21 days, added at conditioning)
0.25	teaspoons		Ground Cinnamon  (Soaked in 6 oz bourbon, 21 days, added at conditioning)

• White Labs WLP023 Burton Ale Yeast, pitched at 68°F
• Starter: 3 quart starter built up from a slant (20 ml -> 300 ml -> 3 quarts), cooled, decanted, warmed
• Aeration: Drill aerator for two minutes after pitching

Water

• Fairbanks city water
• 39.5 quarts  water treated with:
• •  1 Campden tablet.

Mash

• 21.75 quarts water @ 166°F, grist ratio of 1.5 quarts:pound @ 156°F (Held 90 minutes)

Sparge

• 6.75 quarts water @ 210°F, drain
• 11.0 quarts water @ 168°F, drain
• Stuck first sparge -- collected 3 of 4 gallons, added 1/2 pound rice hulls, proceeded to second sparge. Full volume collected.

Boil

• Boiled 8.0 gallons for 90 minutes to yield 5.0 gallons wort
• Larger hop mass resulted in more wort held by the hops. Should have reduced boiling time to 75 minutes.

Fermentation

• Primary: bucket, 7 days, 66°F
• Secondary: glass, 14 days, 64°F
• Temperature 68 at pitching, hit 75 on day 2, cooled to 68 eight hours later

Packaging

• Kegged with 80 grams dextrose
• Conditioned for 5 weeks
• Ready to drink on 11-Sep-2004

Properties

Starting Gravity: 1.066	Final Gravity: 1.018
Original Extract: 16.1°plato	Apparent Extract: 4.58°plato
	Real Extract: 6.78°plato
Alcohol: 6.3% by volume	(4.9% by weight)
Apparent Attenuation: 71.6%	Mash Efficiency: 71%
Bitterness: 58 IBU	Color: 40 SRM
BU:SG: 0.88	BV: 1.75

Tasting Notes

• 17-Oct-04 (13 weeks) -- Good color and head but cloudy looking. Not very well balanced. Overly bitter, with a strange baking soda aftertaste. Not my finest effort. I don't taste the spices at all.
• 2-Dec-04 (20 weeks) -- Still cloudy, but nice and thick. The baking soda aftertaste has disappeared and the vanilla is definitely discernable. Unfortunately, the juniper berries overpower everything. If I were to make this again, I'd probably halve the spices, and the juniper even more.