{"id":617,"date":"2013-12-08T18:08:00","date_gmt":"2013-12-08T18:08:00","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/index.php\/2013\/12\/08\/naked-singularity-a-cold-brew-day\/"},"modified":"2017-09-15T16:15:54","modified_gmt":"2017-09-15T16:15:54","slug":"naked-singularity-a-cold-brew-day","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2013\/12\/08\/naked-singularity-a-cold-brew-day\/","title":{"rendered":"Naked Singularity & a Cold Brew Day"},"content":{"rendered":"\n\n\n\n
<\/a><\/td>\n<\/tr>\n
Cold brew day!<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Christmas is rapidly approaching – meaning that life is about to become busy beyond reason. But there is still time to squeeze in one last batch – this time a dry-style stout. \u00a0This makes for the 16th batch of beer this year; less than I had hoped, but perhaps a reasonable amount when you factor in the rounds of cider and wine also brewed this year. \u00a0Excitingly, for the first time I’m using my birthday present – \u00a0grain mill – plus a few kilos of the grain currently taking up most of my pantry. As I write this I am shivering out in my garage – its a brisk -8C outside today. \u00a0Winter brewing is officially here!<\/p>\n

As for the recipe, it is a bit off of the BJCP style for a dry stout – the gravity & grain bill are pretty much normal, but the bitterness level is nearly half of normal – 18IBUs. This odd formulation is an attempt to replicate the first good beer I ever brewed – brewed more than 15 years ago and despite several attempts never replicated. As I’ve mentioned previously, I started brewing while in university, with the intent of making beer as cheaply as possible. For the first year of my homebrew career I brewed dozens of batches of beer – all mostly corn-sugar, all horridly tasting, and all over 7%. Cheap & good for getting drunk was clearly the sole goal in those days.<\/p>\n

The story of how I got into all-grain, the background behind this recipe, and the recipe itself are found below the fold.
\n<\/a><\/p>\n

\n

The Backstory:<\/h3>\n

Zoli, the proprietor who ran Prairie Brewers (a sadly now defunct brewshop in Calgary) caught onto what I was brewing, and in a somewhat deceitful manner, hinted that all-grain brewing would save me even more money. I took the bait, built a zap-tap lauter tun (if you don’t know what that is, consider yourself lucky – it takes about 6 hours with a drill to make one) and tried my first batch. \u00a0I don’t remember the exact recipe, but I achieved what I had been brewing previously – strong, bad-tasting, and a few dollars cheaper than my prior extract batches. Hooked, I went to get the ingredients for the next batch. Zoli talked me into a few flavour grains; essentially those for a stout. No hops were bought – I had some fuggles left over from a previous brew – and a packet of nottingham finished off the ingredient list.
\nI was shocked at the colour of the beer – this was in the days before craft brewing was big, so most beers in the store were still MCB’s (Molson, Coors & Buds). None-the-less I forged ahead, finished the brew day, fermented it out, and bottled the beer. The first sip of the beer forever changed my view on home brewing – it was delicious; roasty, not very bitter, and went down like water. My friends – who normally would only drink my homebrew after pre-drinking a few MCB’s – agreed. All to fast the beer was gone, but it left me a brewer now obsessed with making good beer.<\/p>\n

To this date I do not know what was in that beer – Zoli literally gave me a few unmarked bags of specialty malts that I dumped in the MLT. I know the hops were light – perhaps one ounce of fuggles went into the brew. \u00a0It was 5%-ish, lots of roast malts, and had a head that wouldn’t quit. Even today – 15 years after that batch of beer – I still have a friend who asks me if I figured out how to replicate it.<\/p>\n

\n

The Recipe:<\/h3>\n

This is roughly attempt #20 at replicating that batch of beer. Don’t get me wrong – all of those stouts in between have been fantastic – but the experiment continues. \u00a0I’ve narrowed into a grain bill that seems right, and am now playing with the hop content. Obviously, my memory is less than perfect, but I continue refining to achieve the same effect; if not the same recipe.<\/p>\n

With the most recent update, beersmith has made export of a nice-looking table nearly impossible, so please forgive the less-than-pretty recipe<\/span> changed how to get a nice output, which I’ve now figured out how to use (Classical Recipe Format)<\/p>\n\n\n\n\n
Naked Singularity<\/i><\/span><\/td>\n<\/tr>\n
Dry Stout<\/i><\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n
Type:<\/i><\/b> All Grain<\/td>\nDate:<\/i><\/b> 08 Dec 2013<\/td>\n<\/tr>\n
Batch Size (fermenter):<\/i><\/b> 20.00 l<\/td>\nEnd of Boil Volume<\/i><\/b>\u00a021.84 l<\/td>\n<\/tr>\n
Boil Size:<\/i><\/b> 25.49 l<\/td>\nFinal Bottling Volume:<\/i><\/b>\u00a019.50 l<\/td>\n<\/tr>\n
Boil Time:<\/i><\/b> 60 min<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
Ingredients<\/span><\/b><\/div>\n<\/td>\n<\/tr>\n
\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/caption>\n
Amt<\/b><\/th>\nName<\/b><\/th>\nType<\/b><\/th>\n#<\/b><\/th>\n%\/IBU<\/b><\/th>\n<\/tr>\n
3.00 kg<\/td>\nCanadian 2 Row Pale Malt (2.0 SRM)<\/td>\nGrain<\/td>\n1<\/td>\n67.1 %<\/td>\n<\/tr>\n
0.45 kg<\/td>\nBarley, Flaked (1.7 SRM)<\/td>\nGrain<\/td>\n2<\/td>\n10.1 %<\/td>\n<\/tr>\n
0.45 kg<\/td>\nCara-Pils\/Dextrine (2.0 SRM)<\/td>\nGrain<\/td>\n3<\/td>\n10.1 %<\/td>\n<\/tr>\n
0.34 kg<\/td>\nRoasted Barley (300.0 SRM)<\/td>\nGrain<\/td>\n4<\/td>\n7.6 %<\/td>\n<\/tr>\n
0.23 kg<\/td>\nChocolate Malt (350.0 SRM)<\/td>\nGrain<\/td>\n5<\/td>\n5.1 %<\/td>\n<\/tr>\n
30.00 g<\/td>\nFuggels [4.50 %] – 60.0 min<\/td>\nHop<\/td>\n6<\/td>\n18IBUs<\/td>\n<\/tr>\n
1.00 tsp<\/td>\nIrish Moss (Boil 10.0 mins)<\/td>\nFining<\/td>\n7<\/td>\n<\/td>\n<\/tr>\n
1.0 pkg<\/td>\nIrish Ale (Wyeast Labs #1084)<\/td>\nYeast<\/td>\n8<\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n<\/tr>\n
\n
Beer Profile<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Est Original Gravity:<\/i><\/b> 1.047 SG<\/td>\nMeasured Original Gravity:<\/i><\/b> 1.046 SG<\/td>\n<\/tr>\n
Est Final Gravity:<\/b><\/i> 1.014 SG<\/td>\nEstimated Alcohol by Vol:<\/i><\/b>\u00a04.3 %<\/td>\n<\/tr>\n
Bitterness:<\/b><\/i>\u00a018.0 IBUs<\/td>\nEst Color:<\/b><\/i>\u00a028.9 SRM<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
Mash Profile<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Mash Name:<\/i><\/b> Single Infusion, Full Body, Batch Sparge<\/td>\nTotal Grain Weight:<\/i><\/b> 4.47 kg<\/td>\n<\/tr>\n
Sparge Water:<\/i><\/b> 18.30 l<\/td>\nSparge Temperature:<\/i><\/b>\u00a075.6 C<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Mash Steps<\/caption>\n
Name<\/b><\/th>\nDescription<\/b><\/th>\nStep Temperature<\/b><\/th>\nStep Time<\/b><\/th>\n<\/tr>\n
Mash In<\/td>\nAdd 11.92 l of water at 77.5 C<\/td>\n69.0 C<\/td>\n45 min<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/td>\n<\/tr>\n
Sparge Step:<\/i><\/b> Batch sparge with 2 steps (5.43l, 12.87l) of 75.6 C water<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n
\n
Carbonation and Storage<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Carbonation Type:<\/i><\/b> Keg<\/td>\nVolumes of CO2:<\/i><\/b> 2.3<\/td>\n<\/tr>\n
Pressure\/Weight:<\/i><\/b> 12.54 PSI<\/td>\n<\/td>\n<\/tr>\n
<\/td>\n<\/td>\n<\/tr>\n
\n
Notes<\/b><\/span><\/div>\n<\/td>\n<\/tr>\n
Adjusted water to match London (UK)<\/p>\n

Grain:
\n-Wet-conditioned; may have over-conditioned, leading to some squished (rather than crushed) grain)<\/p>\n

Mash:
\n-Hit somewhere between 68 & 69C -> MLT\/grain were likely colder than entered into beersmith as it is -8C.
\n-Cooled to ~66C @ 40min; conversion was not complete so mashed for an additional 5 min after which conversion was complete.
\n-Added first 5L of sparge water at boiling as mini-mashout.<\/td>\n<\/tr>\n

\n
Created with <\/span> BeerSmith<\/a><\/span><\/i><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Brewday:<\/h3>\n

I tried pre-conditioning my grain before milling – meaning I whetted it slightly to try and get the hull to come off in one piece, while still crushing the core into course flour. \u00a0This was partially successful – most of the hulls were in one or two pieces, while the core were crushed into a medium-course flour. But some got over-whetted, leading to a pancaking effect. \u00a0About 1\/4 of the grain ended up this way. Despite that, my efficiency was higher than expected, meaning the mill is already improving my brewhouse efficiency.<\/p>\n

As per usual, I’m stuck in the garage. Its a brisk -8C outside, which makes keeping the mash at the desired temperature a bit of a challenge – indeed, I lost about 4C over my 50 minute mash. The mash still completed on time, but I collected slightly less runoff than expected – a consistent issue, which I need to rectify by altering my beersmith setting.<\/p>\n

<\/div>\n

Otherwise, brewday was normal – hit my mash temperature dead-on, had a minor boil-over and froze my but off. \u00a0It is definitely time to start wearing a touque while brewing!<\/p>\n","protected":false},"excerpt":{"rendered":"

Cold brew day! Christmas is rapidly approaching – meaning that life is about to become busy beyond reason. But there<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,7],"tags":[52,144],"class_list":["post-617","post","type-post","status-publish","format-standard","hentry","category-homebrewing","category-recipes","tag-recipe","tag-stout"],"yoast_head":"\nNaked Singularity & a Cold Brew Day - Sui Generis Brewing<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/suigenerisbrewing.com\/index.php\/2013\/12\/08\/naked-singularity-a-cold-brew-day\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Naked Singularity & a Cold Brew Day - Sui Generis Brewing\" \/>\n<meta property=\"og:description\" content=\"Cold brew day! 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