#65SEPTEMBER 2011
MR. MIYAGI'S WASABI STOUT Download BeerXML
THIS BEER IS
Invented by and brewed by Dan Bloxham, no matter what anyone else says. A medium bodied, bitter, US style stout, with a wasabi warmth, a subtle earthiness and a hint of soy sauce.
BASICS
| VOLUME | 20L | 5.3gal |
| BOIL VOLUME | 25L | 6.6gal |
| ABV | 7.5% | |
| Target FG | 1015.0 | |
| Target OG | 1072.0 | |
| EBC | 201.0 | |
| SRM | 102.0 | |
| PH | 4.4 | |
| ATTENUATION LEVEL | 79.17% |
METHOD/TIMINGS
MASH TEMP
| 65°C | 149°F | 60mins |
FERMENTATION
| 21°C | 70°F |
INGREDIENTS
MALT
| Extra Pale Maris Otter | 6.00kg | 13.2lbs |
| Chocolate | 0.50kg | 1.1lbs |
| Flaked Oats | 0.50kg | 1.1lbs |
| Crystal | 0.50kg | 1.1lbs |
| Black | 0.25kg | 0.6lbs |
| Roasted | 0.25kg | 0.6lbs |
HOPS
| (g) | Add | Attribute | |
|---|---|---|---|
| Chinook | 81.3g | Start | Bitter |
| Sorachi Ace | 62.5g | End | Flavour |
| Wasabi Powder | 45.0g | End | Flavour |
| Wasabi Paste | 75.0g | End | Flavour |
YEAST
- Wyeast 1272 - American Ale II
FOOD Pairing
- California sushi rolls with fresh crab and wasabi infused soy sauce
- Spicy chilli and coriander Thai beef stew
- Carrot and coriander rich cake
BREWER'S TIP
During mashing in use only pale malts, add flaked oats during the second half of the mashing process. If you can't get real wasabi, substitute for some horseradish to get the peppery heat in the beer.