Probably Due To Network Congestion

Posts Tagged ‘dark crystal malt

Odd Ends Stout – This is going to be as black as a black thing, the mash starting to colour well straight after mashing in 🙂
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:
Image
Strike Temp:
Image
Doughing in, the Mash smelt of Bitter Chocolate & Coffee:
Image
Mash Temp aimed for and attained:
Image
Hops at FWH, 30mins, 5mins, protafloc & old yeast:
Image
Blooming good mash efficiency:
Image
FWH getting the First runnings from the Mash Tun:
Image
Boiler Almost full:
Image
Natural Gas burner:
Image
30min Hops going in:
Image
5 minute hops and old yeast as nutrient going in:
Image
1052+ on the Hydrometer, the refractometer says 14 brix which is near as dam it 1055:
Image

All cleared up, yeast pitched,  House Smells of Stout! 😉

*Bottled 23rd Nov ’10 with 65g white sugar

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 –  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:
Image
The three tier:
Image
Waste of time checking pH as usual:
Image
Mash efficiency 95.3%!:
Image
First runnings being recycled, FWH & old yeast ready in copper:
Image
10min hop addition:
Image
StarSan-ing everything that will touch sterile clean wort:
Image

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 🙂

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:
Image
Mash Temp:
Image
First runnings going into the copper with Progress FWH:
Image
Near as damn it hit my predicted 1044:
Image
The Twins:
Image

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:
Image
FWH, 250g of Amarillo:
Image
Hops in the copper, there is some wort underneath!:
Image
100g at 15mins left to boil:
Image
Hop Stew, the spoon just stands up in it there are so many hops in the copper:
Image
There is a IC in there somewhere:
Image
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!:
Image
The Twins:
Image

😉 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 🙂

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:
Image
Grain Temp:
Image
Treated water going into the Boiler, Just heating up enough for a little over the Mash Volume:
Image
Mashing, I got the other half to take this shot:
Image
After a bit of messing about, mash on at 9am @ 67.6C for 90mins:
Image
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:
Image
Grain bed at end of mash:
Image
Mash temp at 90mins:
Image
Northdown FWH:
Image
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:
Image
The Recycling Crew:
Image
Just come to a nice rolling boil:
Image
Trub at the bottom of the boiler:
Image
OG: 1044 @ 22c so near enough to predicted 1048:
Image

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 09www.jimsbeerkit.co.uk

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:
Image
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:
Image
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:
Image
Grist Temp:
Image
The Mash Tun:
Image
Mashed in @ 67C, leaving for 90 mins:
Image
Mash pH looks near enough:
Image
Hops, Generous weighing as I know the Burton Ale yeast will subdue them:
ImageImageImage
End mash temp:
Image
First Runnings being recycles, sparging went brilliantly, no sticking and pretty clear wort:
Image
First Wort Hops going in with first batch spargings:
Image
Leftovers:
Image
Bacon butty:
Image
5 min hops addition with cooler already in:
Image
Sanitising with Starsan:
Image
Pretty clear hitting the FV and a good deep colour:
Image
Pitching Whitelabs Burton Ale yeast Slurry @ 24C:
Image
Well Aerated:
Image
Hops and Trub:
Image
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:
Image

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:
Image
Sun shining through then bottle, lots of Burton Ale yeast in suspension, should take a few weeks for it to settle out:
Image
2 weeks of warm followed by 2 weeks of cool and these should be ready.

Something for the JBK Anniversary bottles 🙂
Image


Vital Stats

  • 218,791 hits

Books worth a read

Suggested Sites

Historical Data

Podcast & Feeds

QR Code

qrcode

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,558 other subscribers