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 malt
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.