"Vice City" Stout

Head Brewer

Stephen Hubbard

Description

With hints of coffee, chocolate, and brandy this brew is one that really has a few Vices. Brewed coffee as well as 2oz Perle and 1oz Fuggles should provide decent bittering of this beer.

Ingredients

• 11 lbs Briess Gold DME
• 1 lb Simpsons Chocolate Malt
• 1/4 lb flaked barley
• 1/4 lb Simpsons Black Patent Malt
• 1 oz UK Kent - Goldings
• 2 oz Perle Hops
• 6 cups brewed coffee - Caribou Mahogony Blend
• 1/2 cup - Brown Sugar
• 1 cup - Hershey's Unsweetened Cocoa (mixed in with coffee)
• 1 pack Wyeast #1275 - Thames Valley
• 3/4 cup brown sugar (priming)
• 1 cup Asbach Uralt

Boil Schedule

• 60 Minutes - Add DME & 1oz Perle hops at beginning of boil
• 30 Minutes - Add 1oz Perle hops
• 5 Minutes - 1/2 oz UK Kent Goldings

Process

1. Fill pot with 6 gallons of water & steep specialty grains for 10-15 minutes
2. Start heating water and when it reachs ~165 degrees remove grains.
3. When wort starts to boil remove from heat and add DME.
4. Return to boil, start timer, and add Perle Hops.
5. @ 5 minutes remaining add 1/2 oz Fuggle hops
6. Cool with wort chiller to 70 degrees and add brewed coffee/cocoa/sugar mixture.
7. Add water to return wort to full 5 gallons.
8. Add 1/2 oz UK Kent Goldings - Dry Hopping
9. Fill 6 gallon primary carboy with wort.
10. Pitch yeast

Secondary Fermentation

1. After primary fermentation of about 3 weeks transfer to 5 gallon secondary.
2. Add 1 cup Asbach Uralt
3. Allow secondary fermentation of 1 months

Bottling

1. Boil 1 pint of water and 3/4 cup brown suger for about 10 minutes
2. Allow mixture to cool and put in clean/sanitized bottling bucket.
3. Siphon beer from secondary into bottling bucket.
4. Mix up thoroughly so that brown sugar is evenly spread throughout beer.
5. Bottle beer and allow to bottle age for about 4 months.

Dates

1. Brewed on 8/1/2008
2. Racked on 8/14/2008
3. Bottled on 9/14/2008
4. Drinkable by …Should be ready to drink around 1/24/2009

Gravity

1. OG :: 1.087 Corrected
2. SG @ Racking :: 1.020 ABV 8.91%
3. FG :: 1.020
4. ABV :: 8.91%

Notes

• Compilation of a number of different stout recipes and some good 'ole guesswork.
• All temperatures are in Fahrenheit.
• First attempt as headbrewer. Hopefully this will work out.