Batch 1 of Aphrodisiaque clone

Dates
Date Brewed: 21 Mar 2009 Date Racked: 29 Mar 2009
Date Packaged: 5 Apr 2009 Date Ready: 5 Apr 2009


Selected Style and BJCP Guidelines
13B-Stout-Sweet Stout

Minimum OG: 1.044 SG Maximum OG: 1.060 SG
Minimum FG: 1.012 SG Maximum FG: 1.024 SG
Minimum IBU: 20 IBU Maximum IBU: 40 IBU
Minimum Color: 30.0 SRM Maximum Color: 40.0 SRM


Recipe Overview
Target Wort Volume Before Boil: 3.00 US gals Actual Wort Volume Before Boil: 3.00 US gals
Target Wort Volume After Boil: 2.40 US gals Actual Wort Volume After Boil: 2.60 US gals
Target Volume Transferred: 2.20 US gals Actual Volume Transferred: 2.60 US gals
Target Volume At Pitching: 3.30 US gals Actual Volume At Pitching: 3.20 US gals
Target Volume Of Finished Beer: 3.00 US gals Actual Volume Of Finished Beer: 3.00 US gals
Target Pre-Boil Gravity: 1.034 SG Actual Pre-Boil Gravity: 1.031 SG
Target OG: 1.059 SG Actual OG: 1.064 SG
Target FG: 1.017 SG Actual FG: 1.021 SG
Target Apparent Attenuation:: 71.0 % Actual Apparent Attenuation: 66.0 %
Target ABV: 5.6 % Actual ABV: 5.7 %
Target ABW: 4.4 % Actual ABW: 4.5 %
Target IBU (using Rager): 40.0 IBU Actual IBU: 45.5 IBU
Target Color (using Morey): 36.8 SRM Actual Color: 39.9 SRM
Target Mash Efficiency: 75.0 % Actual Mash Efficiency: 68.7 %
Target Fermentation Temp: 67 degF Actual Fermentation Temp: 67 degF


Fermentables
Ingredient Amount % MCU When
Golden Promise 2lb 0oz 31.6 % 1.1 In Mash/Steeped
US Roasted Barley 7.00 oz 6.9 % 60.8 In Mash/Steeped
US Caramel 40L Malt 6.00 oz 5.9 % 4.2 In Mash/Steeped
US Caramel 80L Malt 6.00 oz 5.9 % 8.3 In Mash/Steeped
US Chocolate Malt 5.00 oz 4.9 % 30.4 In Mash/Steeped
US Flaked Barley 5.00 oz 4.9 % 0.1 In Mash/Steeped
Extract - Light Dried Malt Extract 2lb 8oz 39.8 % 2.1 Start Of Boil


Hops
Variety Alpha Amount IBU Form When
UK Golding 4.5 % 1.39 oz 40.0 Loose Pellet Hops All Of Boil


Other Ingredients
Ingredient Amount When
Cocoa powder 5.00 oz In Boil
Vanilla Beans 1.00 oz In Fermenter
Lactose 3.00 oz In Dispense Vessel


Yeast
White Labs WLP013-London Ale


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Total Calcium (ppm): 44 Total Magnesium (ppm): 5
Total Sodium (ppm): 86 Total Sulfate (ppm): 74
Total Chloride(ppm): 9 Total Bicarbonate (ppm): 188


Mash Schedule
Mash Type: Extract with Mini-mash
Schedule Name: Single Step Infusion (67C/152F)

Step Type Temperature Duration
Rest at 152 degF 60


Mash Notes
Mashed at 152F for 60 mins. Temp dropped to 150F by the end.


Boil Notes
Cocoa powder added 10 mins before the end of the boil.


Fermentation Notes
Used the Igloo cooler for the first time for temp control (using ice packs), first night temp dropped to 62F. Fermentation was slow. Took it out of cooler, left at ambient. After 4 days SG was 1.022. Dropped in a starter made with US-04 slurry. After another 4 days SG was 1.021. Racked to secondary with vanilla bean soaked in vodka for a few days.


Packaging Notes
Time on vanilla bean in secondary was 1 week. Bottled.


Tasting Notes
Good cocoa/chocolate character, a bit bitter though. Good vanilla presence. Not quite as sweet/full bodied as Aphrodisiaque.