Silk Road Sweet and Spicy Milk Stout
All Grain Recipe
Submitted By: morgue (Shared)
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|Batch Size: 5.00 gal||Style: Sweet Stout (16A)|
|Boil Size: 2.82 gal||Style Guide: BJCP 2015|
|Color: 31.7 SRM||Equipment: Pot ( 3 Gal/11.4 L) - Extract|
|Bitterness: 19.7 IBUs||Boil Time: 60 min|
|Est OG: 1.052 (12.8° P)||Mash Profile: Single Infusion, Full Body, No Mash Out|
|Est FG: 1.007 SG (1.9° P)||Fermentation: Ale, Two Stage|
|ABV: 5.8%||Taste Rating: 30.0|
||Gypsum (Calcium Sulfate) 10g, 2tsp (Mash 20 min)
||Black (Patent) Malt (500.0 SRM)
||Roasted Barley (500.0 SRM)
||Dark Dry Extract (30.0 SRM)
||Wheat Dry Extract (8.0 SRM)
||Milk Sugar (Lactose) (0.0 SRM)
||Thai Ginger Candi Syrup (0.5 SRM)
||Styrian Goldings [4.5%] - Boil 60 min
||Irish Moss (Boil 10 min)
||Windsor Yeast (Lallemand #-)
||Cardamom (Secondary 7 days)
||Curry Powder (Secondary 7 days)
Brewed yesterday. Pitched today.
Added Thai ginger sugar in last few minutes of boil. Nice chopped ginger root fragments added at flame out. Hope it's present enough.
2 days into fermentation, kräusen pushed through air lock. I swapped with clean air lock. Hasn't bubbled since. Hope it isn't stuck!
SG 1.026 on 12/15
SG 1.026 on 12/18
Stuck. Gonna pitch more yeast. Tastes lovely as is, though. But want it to ferment to completion. Making a yeast starter in a gallon jug of about 20 oz. warm filtered water and a little less of the beer. All I have is Nottingham, so it'll have to do. Since it mostly fermented with Windsor already, the Nottingham should hopefully only bring it home, not contribute substantially to the quality of the beer.
Maybe once I pitch that yeast starter, I'll go ahead and put the beer into secondary fermenter's. 1 gallon curry. 1 gallon cardamom. 1 gallon curry and cardamom. 2 gallons as is with just the Thai ginger, though frankly I don't notice the Thai ginger.
1) 0.25 tsp curry.
2) 0.25 tsp cardamom.
3) 0.25 tsp curry & 0.25 tsp cardamom.
I had filled 3 separate gallon jugs halfway as per above. Today I topped them off to nearly full. Seems like fermentation may have barely restarted. Some traces of airlock action -- lingering bubbles. I tend to use a highly diluted Star San solution in airlock. Gravity reading suggests one point a day. So I'll have to wait over 2 weeks for calculated FG of 1.007. Well, could be worse.
Never mind that. Kegged 2.5 gallons and force carbonated a while also letting it sit a few days.
Tastes good. Certainly sweet on account of lactose and stalled fermentation, but rich and thick. Not sure how much of a ginger taste there is.
Letting the 3 gallons with spices continue in secondary.
Added another dash (about 1/8 tsp) spice to each gallon. Curry; cardamom; cardamom & curry (the latter a dash of each).
Hmm. Oh well. Ain't gonna get appreciably lower doing what it's doing. Bottle with sugar cubes and see how it is in a month or so.
Bottled the 3 spiced versions:
1) Maharaja - curry
2) Sultan - cardamom
3) Khan - curry & cardamom
Tried bottles of Maharaja and Sultan. Great carbonation, color, aroma, and everything, but spice presence far too subtle. I'd say could even quadruple next time.
Spices I have:
This curry powder is a bit on the spicier side but you can adjust it by the amount of chili pepper you add.
Recipe: Approx. 1/4 cup + 2 tablespoons
2 Tablespoons Turmeric Powder
2 Tablespoons Coriander Seeds
1 Tablespoon Cumin Seeds
2 Teaspoons Fenugreek Seeds
2 Teaspoons Chili Pepper Flakes
1 Teaspoon Fennel Seeds
1 Teaspoon Yellow Mustard Seeds
1/2 Teaspoon Black Pepper Corn
Put everything in a saute pan except the turmeric powder on med-high heat and stir for 8 – 10 minute.
It will be very fragrant, then add the turmeric powder for 30 seconds.
Remove from heat and cool. Transfer to spice grinder and grind to a fine powder. It is ready to use.