Homebrew: Fiery Phoenix

Submitted by DM on Sat, 23/07/2016 - 16:51

Having brewed so many session AIPA style beers recently a full flavoured stout was in order.   My previous stout using date molasses - Olbers' Stout - was a hit with friends as well as me, so I used its recipe as a basis for this one only I wanted it bigger, fuller.

Phoenix Dactylifera is the botanical name for the date palm from which date molasses is made & smoked malt is another ingredient leading to the phoenix name. The Fiery Phoenix was the heroes' ship's special battle mode in Battle of the Planets when I was a kid.

Mash: 1 hour.   65°C to begin, 67ºC at 30 mins in & 69°C at 60 mins.

5 Kg Maris Otter pale maltFiery Phoenix bottles

300g Crystal malt

100g rauch malt

200g chocolate malt

250g roast malt

100g black malt

50g acid malt

Boil: 1 hour

100g date molasses added at start

50g WVG hops (5.9% a/a) 30 mins from end

50g WVG hops 10 mins before end

The resulting wort was cooling with a wort chiller in around 30 mins.   A super strength, cold brewed, 1 litre pot of decaf coffee was added to the bottom of the fermenting vessel, a rehydrated sachet of US-05 yeast added & then the cool wort splashed through a colander into the FV.

17 litres of wort was extracted with an OG of 1.062 & FG of 1.020 which should give a beer of around 5.5% alcohol. The calculated bitterness is 72 IBU.

Bottled after 11 days in the fermentation vessel.