#118 Black Bear Stout

Sour Mashed Foriegn-Style Stout

Brewer:	Olde Phenomian		Email:	wortsbrewing@cyberportal.net
Beer:	#118 Black Bear Stout		Style:	Foreign-Style Stout
Type:	All grain		Size:	5 gallons
Color:	171 HCU		Bitterness:	46 IBU
OG:	1.062		FG:	1.010
Alcohol:	6.8% v/v (5.3% w/w)
Water:	1/2 Gypsum in soft mash water.
Grain:	8 lb. 14 oz. British pale 8 oz. British brown 6 oz. Dextrine malt (Cara-Pils) 1 lb. American chocolate 1 oz. American black patent 12 oz. Black barley 8 oz. Flaked barley
Mash:	72% efficiency
	Dough-in 16 Qts 160°F water for single infusion at 149-152°F (1.5 hrs). Sparge with 22 Qts 172°F 5.2pH water of which 4 Qts was used as foundation water. Second sparge with 8Qts of untreated water; this souring wort was reduced by boiling to one gal; then soured with 1/2 lb crushed munich malt.
Boil:	90 minutes	SG 1.048	6.5 gallons
	At 45 min remaining added 1/4 tsp licorice extract powder and 1/2 tsp Irish Moss powder rehydrated for 10 min in 1 cup cold water.
Hops:	1 oz. Nugget (11.1% AA, 90 min.)
Yeast:	Pitch with ~1 cup slurry Wyeast #1728 Swedish Porter (2nd re-gen).
Log:	Primary for 5 days in glass at 68°F; Soured wort was pasturized at 160°F for 5 min, then cooled before adding 22oz of of it to the secondary. 2ndary for 7 days. Kegged with 12 oz soured wort and allowed to sit at 75°F for 8 days, before chilling.
Carbonation:	Force carbonate with 17 PSI CO2 at 60°F.
Tasting:	Rich Coffee flavors, just a hint of sourness came through, could have been more sour.

Recipe posted 02/01/98.