St. Patrick’s Day prep in full swing at the CPO! We’ve got concerts with The Barra MacNeils on March 14 and 15 (including a matinee show on March 15) along with our Cork & Canvas Craft Beer Night on March 14 at Willow Park Wines in Spirits.
If you love beer, or are just interested in the science behind making a perfect brew (called “zymurgy”), have a look at this recipe for an Imperial Liquorice Stout, courtesy of our violist, and veteran beer-brewer, Carl Boychuk. He started this brew in December 2009 – if you give it a whirl, let us know!
Happy St. Patrick’s Day!
IMPERIAL LIQUORICE STOUT
MALTS KG LB/OZ
Vienna 7 15/8
2 row 3.5 7/8
Crystal 1.25 0/12
Brown 0.5 1/4
Chocolate 0.4 0/15
Roast 0.9 2/0
Black 0.3 0/11
Wheat 0.5 1/1
Oats, unmalted 0.5 1/1
YEASTS: WYeast 9093 Imperial Ale or other high attenuating ale yeast
Champagne or Eau de Vie
Boiling, 1 i/2 hr:
3 oz. home grown Nuggett, about 76 IBU
2 oz. Fuggles 25 IBU
Flavour, 30-40 min.:
Fuggles or other British noble hops, such as Goldings. 20-30 IBU Here is the formula to figure how much hops to give that many IBU’;s
grams of hops= [Vol.L’s x IBU]
% utilization x Alpha Acid(%) x 1000
(A) INFUSION METHOD
Add 40 L water at 75C to bring mash to 65C-67C
Drain wort from mash, sparge with 75-80C until 40L is collected.
Run-off may be of sufficient gravity to use for a smaller beer.
(B) DECOCTION METHOD
22.5L water at 80C should bring mash to about 50C Add boiling water gradually to bring mash to 65-66C. Boil pots of grain (avoid liquid) to raise temperature.
Mash until Iodine test does not react.
Boil for 11/2 hours with 100 IBU hops. Add flavour hops for 30-40 min.
Add 1/4″ x 5″ piece ground liquorice root, boiled in 1/2 L water
Cool the wort, add a high attenuating yeast.
When gravity reaches about 1.020, or when activity slows, add Champagne or Eau de Vie yeast
Start Boil Vol.————41L
Start boil gravity———17Plato, or 1.070
Primary OSG———— 23-24 Plato, or 1.100