Probably Due To Network Congestion

Posts Tagged ‘Roasted barley

Robust Wheat Porter – The Pancake Day of Homebrews! I’m using up a load of bag-ends, so my base malts (Lager & Wheat) are now totally depleted.
I’m not too fussed if its something odd-ball, it should hopefully be entertaining and I can start from fresh malts for subsequent brews.

Fermentables:
Wheat Malt – 44.9%
Lager Malt – 26.6%
Munich Malt – 5.9%
Jaggery (Cane) – 5.5%
Brown Malt – 3.7%
Chocolate Malt – 3.7%
Rauch Malt (Weyermann) – 3.2%
Amber Malt – 2.6%
Peat Smoked Medium – 1.8%
Munich Type II (Weyermann) – 1.4%
Roasted Barley – 0.7%
Oat Husks – 3% (This works out at 103%, added after calculating recipe)

Hops:
Bobek – 4.5 % @ 60 mins – 408g
Saaz – 4.15 % @ 0 mins – 48g

Final Volume: 23 Litres
Original Gravity: 1.077
Final Gravity: 1.016
Alcohol Content: 8.1% ABV
Mash Efficiency: 70 %
Bitterness: 181 EBU – (This is going to be bogus, the hops are old and like confetti)
Colour: 148 EBC
Mash: 90mins @ 67°c
Yeast: Safale US-05 skimmed from last weeks brew before I dry hopped it
Liquor Treatment: General Purpose copied from AG#55

The Malts, I added a few Oat Husks as a precaution:
Image
408g of Bobek Hops in the copper:
Image
Recirculating the first few jugs from the mash tun until it runs clear:
Image
Jaggery Goor, or Unrefined Cane sugar:
Image
In go the late Saaz hops:
Image
Quite a lot of spent hops left in the copper:
Image

I ended up with 1079 so liquored back 0.54L to 1077, I feel a few things worked in my favor to get the right OG and 21.46Litres:

  1. Predicted Mash efficiency be set low.
  2. The 3.7L bellow the Mash Tun’s false bottom which I usually deduct from the first sparge.
  3. 80c second (technically first) sparge, I normally go for 78°c, and 15min rest before running off.

All cleaned up and yeast pitched, I expect it to kick off quite soon and spew all over the kitchen floor, the fermentation fridge is still full of Brown Ceas which I just dry hopped.

*25th Mar ’13 – The fresh yeast has taken off well, still in the bucket… just!

*31st Mar ’13 – Gravity at 1018 so this has been pretty fast at fermenting, and it tastes rather good with quite a bit of smoke and the Brown/Amber/Choc malts definitely playing their parts, bitterness is coming through but not overly 🙂

*7th Apr ’13 – Gravity at 1018 still so chilling it down before bottling sometime next week.

*Bottled 10th Apr ’13 – with 76g White Sugar, tastes bloody good too 🙂

Advertisements

Toasted Oatmeal Stout – Its about time I made a Roasted Barley based Stout so the other week I toasted some oats in the oven, checking every 5 mins and turning them, they just began to catch so I stopped at this point (Slight oven-smell to them, hope this doesn’t come through to the finished beer).
Nice solid bittering from Northdown and a little Challenger thrown in at the end too. The Malt bill is just an altered Guinness recipe splitting the 20% Flaked barley between Caramalt & Flaked Oats (should be better than Guinness).

Fermentables:
Pale Malt – 70%
Flaked Oats, Toasted – 10%
Roasted Barley – 10%
Caramalt – 10%

Hops:
Northdown – 6.2 % @ 60 mins – 42g (FWH)
Northdown – 6.2 % @ 30 mins – 42g
Northdown – 6.2 % @ 0 mins – 15g (15min Steep at 100c)
Challenger – 7.6 % @ 0 mins – 15g (15min Steep at 100c)

Final Volume: 23 Litres
Original Gravity: 1.046
Final Gravity: 1.015
Alcohol Content: 4% ABV
Total Liquor: 33.4 Litres
Mash Liquor: 12.2 Litres
Mash Efficiency: 75 %
Bitterness: 45 EBU
Colour: 211 EBC
Mash: 67°c for over 2 hours as I had stuff to do.
Yeast: Safale US-05

The malts, this actually dropped to 10°c, the Oatmeal is at the top so you can see the colour:
Image
Copper filling onto First Wort Northdown hops:
Image
I managed the protafloc all by my self:
Image
Flameout hops going in:
Image
Malt Recycling, she turns it into poo amazingly well:
Image
One division in the meniscus, 1046 on the nail at 20°c:
Image

Pretty slow but no fuss brewday, left the copper to clean later, in the fridge set at 19.5°c
According to BeerEngine I just topped 90% Mash efficiency on this brew, I shall put this down to the Oatmeal which simply disintegrated in the mash and the extended mash rest.

*Bottled 5th Feb ’12 with 60g White Sugar.

Liquorice & Treacle Stout – I’ve been thinking about both liquorice and treacle in a stout for a while. This is going to be V.1 (proceed with caution) and next weekend I will do a V.2 (less cautious) with a lot more Treacle in it, somewhere between 2-5% of the malt bill.

Fermentables:
Pale Malt – 1990g – 70.3%
Flaked Barley – 280g – 10%
Caramalt – 280g – 10%
Roasted Barley – 125g – 4.5%
Chocolate Malt – 125g – 4.5%
Sugar, Black Treacle – 21g – 0.7%

Hops:
Centennial @ 60 mins – 17g
Centennial @ 5 mins – 9g

Copper Additions:
Liquorice Powder @ 5mins – 10.4g
Protafloc Tablet @ 15-20mins – Half a Tablet

Final Volume: 12 Litres
Original Gravity: 1.055
Final Gravity: 1.016
Alcohol Content: 5% ABV
Total Liquor: 19 Litres
Mash Liquor: 7 Litres
Mash Efficiency: 80 %
Bitterness: 37 EBU
Colour: 235 EBC

Water treatment to the Stout Profile in the GW Calc, added to the Malts and blended / Mashing in.
Mash for 90mins and Boil for 60mins.
Yeast probably just Safale S-04.

The malts, pale malt; caramalt; roasted barley; chocolate malt; flaked barley:
Image
Mini Mash Tun in use for the first time in ages, it just manages this brew length:
Image
Treacle weighed out:
Image
Liquorice Powder weighed out:
Image
First batch sparge:
Image
In go the Bittering hops, Centennial:
Image
its 1054/55, so near as damn it on the money:
Image
I cooled a bit far, oops, popped it by the radiator in the Kitchen to warm up:
Image

Kind of a drawn out brewday as I was finishing off the 50L brewery I was making.

*Bottled 15th Dec ’10 with 30g White Sugar, tasting plenty liquorice and hints of the Treacle still in there 🙂

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 🙂

Naked Imperial Stout
Fingers crossed this will work out better than last weekend!
I’m doing an overnight mash for the first time, makes sure I give it lots of time, a more sensible ABV and amount in the Mash tun:)

Fermentables:
Pale Malt 4270g – 75%
Munich Malt 565g – 10%
Chocolate Malt 280g – 5%
Roasted Barley 280g – 5%
Golden Naked Oats 280g – 5%

Hops:
Golding @ 60 mins 71g (added after boiling to pre-boil volume)
Fuggle @ 60 mins 71g (added after boiling to pre-boil volume)
Saaz @ 10 mins 27g

Final Volume: 14 Litres
Original Gravity: 1.090
Final Gravity: 1.026
Alcohol Content: 8.4% ABV
Total Liquor: 24.1 Litres
Mash Liquor: 14.2 Litres
Mash Efficiency: 75 %
Bitterness: 70 EBU
Colour: 349 EBC

Pale malt, chocolate malt, Munich malt, roasted barley, naked golden oats, and a Teaspoon of Gypsum:
Image
Mash Paddle could do with a bigger grip, has to be held like a Numpty or you get blisters from stirring:
Image
Centre of Mash Temp after overnight Mash:
Image
Good bit of black stuff first runnings:
Image
140g split between Fuggle & Golding hops for the bittering, Saaz hops for the last 10mins:
Image
Did a third sparge, thanks EcDy for the tips, and collected 10L @ 1020 which I boiled down and added back to the copper and boiled until just before my pre-boil volume before adding my bittering additions:
Image
F&G going in!!!:
Image
Saaz hops going in:
Image
Temperature Corrected this is OG:1093 😉 :
Image
Nottingham Yeast Pitched dry at about 24-25c

*Bottled 10th July ’10

**The ‘almost 6 months old taster’ 🙂

Aroma is quite subtle, alcohol and hints of Leather or liquorice.
Taste is also pretty subtle lots of alcohol there.
Carbonation is just a slight tingle, no head retention to mean anything.
Overall smooooth, silky, surprisingly drinkable with a spicy edge.

AG#28 – Imperial Stout (Exceeding the Mechanical Limit!)
Things were going really well until I took a pre-boil gravity and realised I was way off the mark!
Possibly needed a longer Mash duration and probably needed a higher percentage of Pale Malt to fully convert the other malts & adjuncts. I had assumed that the combined percentages of Pale Malt, Wheat Malt & Munich Malt would have been enough for the Mash to convert OK
I kind of rescued the OG partially with a couple of bags of Dry Spray Malt. Recipe alterations needed!!!

The Mash Tun was exceedingly full and I was wondering how I would sparge but it actually sparged really well with 3x 5Litre top-ups following an initial run-off of 5Litres. I started really early and was all done with ‘something’ in the FV, yeast pitched, around 11.30am 🙂
Fermentables:
Pale Malt – 2450g – 32%
Wheat Malt – 1530g – 20%
Munich Malt – 1150g – 15%
Caramalt – 765g – 10%
Roasted Barley – 305g – 4%
Chocolate Malt – 305g – 4%
Flaked Barley – 305g – 4%
Flaked Maize – 230g – 3%
Flaked Oats – 150g – 2%
Black Malt – 150g – 2%
Brown Malt – 150g – 2%
Amber Malt – 150g – 2%

Hops:
Admiral @ 60 mins 70g
Whitbread Golding @ 10 mins 20g
Bobek @ 0 mins 10g

Final Volume: 15 Litres
Original Gravity: 1.110
Final Gravity: 1.034
Alcohol Content: 10.1% ABV
Total Liquor: 27.2 Litres
Mash Liquor: 19.2 Litres
Mash Efficiency: 75 %
Bitterness: 80 EBU
Colour: 464 EBC

The Pictures of this cock-up:
Mash Temp:
Image
First Runnings:
Image
FWH:
Image
Boil-over after adding DSM:
Image
OG:
Image
At least 4 times as much Nottingham Yeast as I’d put in a normal brew:
Image

I will brew something like this again, with a better recipe!!! Though I’ll probably need some more Roasted Barley before I do.

This mornings (the day after) Yeasty Action:
Image
This is currently threatening the bucket lid!

*Bottled 16th Jun ’10 with 25g Muscovardo sugar

*Taster Bottle 7th Aug 2010
Fair enough,  I’ve Just cracked open a tester 😉
Pours thick and Black with some ruby/brown tints to the head, though the head soon dies down leaving just a subtle carbonation.
The Aroma is alcohol!
The Body is amazing, thick, smooth and creamy.
The taste has mellowed pretty well, the liquorice notes are still there but more subtle.
Bitter edge is like the bitterness you get from really dark chocolate with some powderiness as if like Instant coffee.

I best leave well alone now for 6 months or so 😉

*16th May ’11 Taster:
Big on the liquorice still, smooth and very drinkable, it really is worth making these big mad beers just so you can appreciate how time changes them for the better.

I’m doing a stout that I did as an extract recipe, it got lots of praise from mates at the time so now its time for the all grain 😉  The original Extract brew is here

I’m off to a worse than expected start, I’m not liking the look of sitting my copper on the shiny new range cooker in the kitchen, even with just the mash liquor in it its looking a bit heavy for it! Arse!
So got the mash on at 8am and started to build up the new Fokker burner in the garage, I knew even before siblings up a spanner that I would be a screw short! Sure enough, mechanical intuition proves right! One leg bolt short!
Gas jet changed for the natural gas jet and hose connected to burner inlet, I’m going out now to try get another fitting so I can actually connect the gas supply up.

Anyone know if there should be gasket sealant on the fibre gasket that closes off the inside of the cast burner?
Cheers.

The Recipe:
Rye Stout mkII

Fermentables:
Maris Otter 3000g 66.9%
Flaked Barley 500g 11.2%
Roasted Barley 280g 6.3%
Caramalt 250g 5.6%
Crystal Rye Malt 250g 5.6%
German Roasted Rye Malt 200g 4.5%

Hops:
Liberty @ 60 mins- 50g (FWH)
Liberty @ 15 mins- 50g

Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.014
Alcohol Content: 3.6% ABV
Total Liquor: 32.8 Litres
Mash Liquor: 11.2 Litres
Mash Efficiency: 75 %
Bitterness: 40 EBU
Colour: 160 EBC

Malt inspection by cat:
Image
Bits of the new kitchen where i decided not to brew:
Image
Preparing the liquor, Hot water straight from mains pressure feed:
Image
Pre-heating the Mashtun, on the new shiny cooker:
Image
I was aiming for 66c:
Image
Moved into the garage and bought some plumbing fittings to hook up the new boiling ring to the mains gas:
Image
Trying to get the height right for the Heath-Robinson 3-teir:
Image
Sparge liquor going in:
Image
Just about to start first run-off:
Image
Liberty Hops:
Image
FWH’s warming up:
Image
15min hops with chiller already in, protafloc went in just before the chiller:
Image
Chiller water running to outside grate, I hooked up the chiller to the cold feed with a couple of push fits and a length of plastic water pipe:
Image
Aiming for 1042, this looks pretty close:
Image
Kind of a deep brown, wort was tasting quite bitter, lots of flavor:
Image
Running off after cooling to 23c:
Image
Hops n trub:
Image
Fairly well aerated, though still gave it a bit of a thrash after the yeast (s-04) went in:
Image

Once I got over the Kitchen / gas fittings issue it was actually pretty smooth 🙂  Fingers crossed it can only get smoother from now on 🙂


Vital Stats

  • 212,853 hits

Books worth a read

Suggested Sites

Historical Data

Podcast & Feeds

QR Code

qrcode

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

Join 1,701 other followers