Posts Tagged ‘dark crystal malt’
AG#42 – Odd Ends Stout
Posted on: November 13, 2010
This recipe uses up a load of odd bits of malt up, some fairly old but frozen Willamette hops and a few Sovereign hops left from last weeks Porter.
Fermentables:
Pale Malt – 3400g – 63.1%
Carafa Special III – 405g – 7.6%
Lager Malt – 400g – 7.4%
Flaked Maize – 375g – 7%
Amber Malt – 270g – 5.1%
Brown Malt – 235g – 4.4%
Black Malt – 100g – 1.9%
Flaked Oats – 92g – 1.7%
Crystal Malt, Dark – 48g – 0.9%
Chocolate Malt – 28g – 0.5%
Crystal Rye Malt – 22g – 0.4%
Hops:
Willamette @ 60 mins – 48g
Willamette @ 30 mins – 48g
Sovereign @ 5 mins – 25g
Final Volume: 23 Litres
Original Gravity: 1.055
Final Gravity: 1.017
Alcohol Content: 4.9% ABV
Total Liquor: 33.7 Litres
Mash Liquor: 12.9 Litres
Mash Efficiency: 80 %
Bitterness: 38 EBU
Colour: 253 EBC
90 minute Mash with 60 minute boil.
Yeast is Nottingham
Water treatment is almost the General purpose profile in the GW calc with the Calcium Chloride upped to the same amount as the Calcium Sulphate.
Calcium Sulphate: 6.3g
Calcium Chloride: 6.3g
Magnesium Sulphate: 3g
I omitted the common salt & chalk additions.
Blended malts & Water Treatment Salts:
Strike Temp:
Doughing in, the Mash smelt of Bitter Chocolate & Coffee:
Mash Temp aimed for and attained:
Hops at FWH, 30mins, 5mins, protafloc & old yeast:
Blooming good mash efficiency:
FWH getting the First runnings from the Mash Tun:
Boiler Almost full:
Natural Gas burner:
30min Hops going in:
5 minute hops and old yeast as nutrient going in:
1052+ on the Hydrometer, the refractometer says 14 brix which is near as dam it 1055:
All cleared up, yeast pitched, House Smells of Stout! 😉
*Bottled 23rd Nov ’10 with 65g white sugar
AG#41 – London Porterish
Posted on: November 6, 2010
- In: Brewing
- 2 Comments
London Porterish – This is a bit of a user-upper / Christmas gift / Christmas beer / a beer I only recently tasted at a beer fest and thought was amazing (Fullers London Porter). So this recipe is based around the one in the Graham Wheeler book, though a touch of Wheat malt added for head and the mix of Crystal malts is using up odd ends of malt. Hops are Sovereign which I have never used before.
Fermentables:
Pale Malt – 3990g – 70%
Brown Malt –Â 625g – 11%
Crystal Malt – 340g – 6%
Wheat Malt – 285g – 5%
Chocolate Malt – 225g – 4%
Crystal Rye Malt – 170g – 3%
Crystal Malt, Dark – 57g – 1%
Hops:
Sovereign @ 60 mins – 56g
Sovereign @ 10 mins – 19g
Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.015
Alcohol Content: 5.6% ABV
Total Liquor: 34 Litres
Mash Liquor: 13.7 Litres
Mash Efficiency: 80 %
Bitterness: 33 EBU
Colour: 144 EBC
60min Mash @ 68c
60min Boil
Cooled to 21c before pitching yeast
Mash treated with General Profile in the GW water treatment calc
3g of common Salt added to copper at the end of the boil
Updates on my Twitter-T.watter page – https://twitter.com/pdtnc
Malts, Temp & Salt additions:
The three tier:
Waste of time checking pH as usual:
Mash efficiency 95.3%!:
First runnings being recycled, FWH & old yeast ready in copper:
10min hop addition:
StarSan-ing everything that will touch sterile clean wort:
My Mash was on at 8.05am
The Boil started at 10.30am
I collected 30litres @ 13.5 Brix
Cooling from boiling took 10mins & 44Litres of water to 33c, then 3mins more to 21c. The 44L was collected in the HLT @ 42c
Original Gravity was 1056 with hydrometer, 14.9 Brix with refractometer (1058, Bang on to recipe) 🙂
Started Run-off to FV at 12:00, taking it slowly probably took the best part of an hour.
The Wort & Hops were smelling lovely 🙂
*Bottled 17th Nov ’10 with 65g of Soft Brown Sugar Came down to FG 1020 ish, needs some age for the dark malts to meld into something lush 🙂
- In: Brewing
- 4 Comments
Double Brewday Sunday, this is the first. There’s a few pics on my https://twitter.com/pdtnc
Flakey Mild Entire Stout
Fermentables:
Lager Malt 2700g – 57.3%
Mild Ale Malt 1000g – 21.2%
Chocolate Malt 250g – 5.3%
Roasted Barley 200g – 4.2%
Flaked Oats 180g – 3.8%
Flaked Barley 180g – 3.8%
Caramalt 100g – 2.1%
Crystal Malt, Dark 100g – 2.1%
Hops:
Progress @ 90 mins – 57g
Saaz @ 10 mins – 40g
Final Volume: 23 Litres
Original Gravity: 1.044
Final Gravity: 1.013
Alcohol Content: 4% ABV
Total Liquor: 33 Litres
Mash Liquor: 11.8 Litres
Mash Efficiency: 75 %
Bitterness: 42 EBU
Colour: 189 EBC
Temp of dry malts:
Mash Temp:
First runnings going into the copper with Progress FWH:
Near as damn it hit my predicted 1044:
The Twins:
Safale s-04 yeast Pitched at 23c, hopefully an easy drinking tasty stout 😉
*Cornie + Bottled 4th Sept ’10 bottles with 1/2 Tsp White Sugar, Keg to Force Carbonate 30 psi and disconnected (to be checked periodically).
The second brew of Sunday’s Double Brewday 😉 A serious Hoppy pretty large beer!
Imperial Amarillo Wheat
Fermentables:
Munich Malt 3160g 46.2%
Wheat Malt 2680g 39.1%
Lager Malt 665g 9.8%
Caramalt 335g 4.9%
Hops:
Amarillo @ 60 mins – 250g (First Wort Hops)
Amarillo @ 15 mins – 100g
Amarillo @ 0 mins – 100g (Flameout Steep for 20mins)
Amarillo 80g (To Dry Hop)
Final Volume: 23 Litres
Original Gravity: 1.066 – I actually got 1.059 ish
Final Gravity: 1.016
Alcohol Content: 6.6% ABV
Total Liquor: 35.1 Litres
Mash Liquor: 17.1 Litres
Mash Efficiency: 75 %
Bitterness: 244 EBU – Bitterness surprisingly nice tasting the unfermented wort!
Colour: 26 EBC – The Colour is lovely
Mashed for 90mins @ 66c, Boiled for 60mins, took an age to cool with loads of stirring!
Quite a Full bucket of malt:
FWH, 250g of Amarillo:
Hops in the copper, there is some wort underneath!:
100g at 15mins left to boil:
Hop Stew, the spoon just stands up in it there are so many hops in the copper:
There is a IC in there somewhere:
About 5 points low on my target, I was half expecting this with such a large amount of Munich Malt coupled with the massive amount of Hops in addition to the compensated 5 Litres of losses guestimate!:
The Twins:
😉 US-05 dry sprinkled at 23c
I’m guessing the US-05 will finish lower than predicted so the ABV will hopefully be around that predicted.
*Bottled 4th Sept ’10 with 65g White Sugar
*Last of the bottles 3rd March ’12, yes… 2012! This has really changed, this was a Brewdog-esque in-yer-face Bitter-bastard of a beer, now it is delicate and refined with honey sweet notes on the nose, an altogether different beer. I would put it in the same class as an aged Fullers ‘Brewers Reserve’, its making me want to brew it again and just leave 40 bottles well alone for 2 years before tasting. Mmmmm 🙂
AG#15 – Stout of my head
Posted on: December 4, 2009
Stout of my Head
Fermentables:
Golden Promise 1800g
Flaked Barley 500g
Roasted Hemp Seed 250g
Wheat Malt 100g
Crystal Malt, Dark 100g
Roasted Barley 90g
Chocolate Malt 80g
(I also added a tiny bit of Maize which might just act like Corn Flour and Set my Mash!)
Hops:
Northdown 60 mins 25g (FWH)
Final Volume: 12 Litres
Original Gravity: 1.048
Final Gravity: 1.013
Alcohol Content: 4.5% ABV
Total Liquor: 19.1 Litres
Mash Liquor: 7.3 Litres
Mash Efficiency: 75 %
Bitterness: 40 EBU
Colour: 172 EBC
Grain weighed out, Golden Promise Malt, Flaked Barley, Dark Crystal Malt,Roasted Barley, Chocolate Malt, Roasted Hemp Seed,Gypsum, Coffee ground Corn I picked while out walking:
Grain Temp:
Treated water going into the Boiler, Just heating up enough for a little over the Mash Volume:
Mashing, I got the other half to take this shot:
After a bit of messing about, mash on at 9am @ 67.6C for 90mins:
pH right on the money, I’m going to give up using these test strips as every mash I’ve done so far has been close enough not to bother:
Grain bed at end of mash:
Mash temp at 90mins:
Northdown FWH:
Hops in the wort, its really dark I think I got more colour than I bargained for! Mash efficiency says 80.5% which could be more than planned due to some extract from the Roasted Hemp:
The Recycling Crew:
Just come to a nice rolling boil:
Trub at the bottom of the boiler:
OG: 1044 @ 22c so near enough to predicted 1048:
A pretty easy brewday, sparge ran off lovely and clear with no sign of anything sticking. Did a quick mix and ran off without letting it settle, both batches were good, could it be this technique or the fact that I had Flaked barley in there that kept the grain bed structure more open??
Pitched s-04 just Dry sprinkled at 22C and put to bed 🙂
*Bottled 15th Dec ’09
AG#8 – JBK Anniversary Brew 09
Posted on: October 2, 2009
- In: Brewing
- 4 Comments
The instructions:
Jim wrote:I would look for something around a maximum of 55 OG, with crystal malt to give it body and a bit of darkness from roast barley and good old English hops – plenty of fuggle with a bit of golding for aroma and around 45 to 50 IBUs.
So this is what I’ve come up with:
Fermentables:
Maris Otter 1880g
Dark Crystal Malt 205g (no mention of which crystal, so this gives me a chance to try out some Dark Crystal)
Torrefied Wheat 78g
Roasted Barley 26g
Hops:
Challenger – 60 mins 19g
Progress – 30 mins 16g
First Gold – 5 mins 11g
Final Volume: 12 Litres
Original Gravity: 1.041
Final Gravity: 1.010
Alcohol Content: 3.9% ABV
Bitterness: 48 EBU
Colour: 64 EBC
The Grain weighed out, 2 Tsp of Chalk and Gysum for the Mash:
The Intended Yeast slurry from a previous brew which is coming back to life and releasing some bubbles, will decant off the beer and pitch some of this:
The new manifold in my 15L tun, note the support sleeving to support my warm floppy pipe. I may need to make this a rigid arrangement in future:
Grist Temp:
The Mash Tun:
Mashed in @ 67C, leaving for 90 mins:
Mash pH looks near enough:
Hops, Generous weighing as I know the Burton Ale yeast will subdue them:
End mash temp:
First Runnings being recycles, sparging went brilliantly, no sticking and pretty clear wort:
First Wort Hops going in with first batch spargings:
Leftovers:
Bacon butty:
5 min hops addition with cooler already in:
Sanitising with Starsan:
Pretty clear hitting the FV and a good deep colour:
Pitching Whitelabs Burton Ale yeast Slurry @ 24C:
Well Aerated:
Hops and Trub:
My exceedingly happy brewing cupboard, FV1 is JBK, FV2 is Blauer Vogel, in the back the Top crate is full of TTL, underneath and to the left there is my Otter Dark Stout:
Just a bit of clearing up to do, hit OG1042 @ 24C so that’ll do me 🙂
Happy Anniversary JBK, Live long and prosper and all that 🙂
Hope this will be a good one, I needed a darker ale under my belt 🙂
Bottling Update FG hit 1010/1012 ish
Full Crate:
Sun shining through then bottle, lots of Burton Ale yeast in suspension, should take a few weeks for it to settle out:
2 weeks of warm followed by 2 weeks of cool and these should be ready.
Something for the JBK Anniversary bottles 🙂
Probably Due To Network Congestion 