Ok lads, just starting a thread to keep track of our recipe discussions.
I think we agreed today that due to system constraints of some contributors (myself and Shanna) that we will be doing an Imperial Stout of around 9-10% ABV.
Just to kickstart the project, Rossa has agreed to come up with a recipe for us all to follow. Ideally, we want something that is slightly different to the recipe being planned by the Capital Brewers, so that members of that club can be involved in the South Dublin barrel and still have a bit of variety.
So we could go with a different yeast, specialty grains, yeast, whatever. Rossa, over to you dude.
Different yeast could nearly be enough, the taste from different yeasts is astounding sometimes!
Just on the yeast any chance we could get a sample of the same yeast and all use that?
Shanna
Regarding yeast, I'd be inclined to avoid liquid yeasts and starters with a beer of this gravity. With the dry yeast we have an easy and inexpensive way of ensuring that we have an adequate pitch rate for such a high-gravity beer. If we just use the same strain we can each obtain a consistent result.
We certainly need something with a high degree of attenuation so I'm thinking either US-05 or Nottingham. If the Capital Brewers are going with US-05 we could ring the changes by using Notty which will give a bit more English yeast character.
Thoughts?
QuoteDidn't we get 500g blocks of dried yeast as sponsorship for the competition.
Where is that now?
Believe James has it?
Just talked to James He's a bit busy to post so asked me!
Yes he has the yeast. Some is in small packets (he thinks Lager and Hefe Weissen) some in large 200 - 300 gm packs (he thinks these may be ale yeasts).
He will check tonight and then we need a way to divvy up the big packs in a clean/sterile sort of way.
Will keep you updated
Just to weigh in .... How about a Brown Porter of sorts? Something like Old Rasputin Imperial. Lots of Brown and Choc malt.
On the yeast.. I prefer using liquid yeast but that is my choice. I think if that is too much for everyone then just use s-05. I note that BYO had Old Rasputin in their hop lovers guide and they use 1056 or 001 so they are along similar lines. I would think 2/3 packets of dried yeast would be needed per 20l batch.
Hops - English or American? We will need a shit load either way.
QuoteJust to weigh in .... How about a Brown Porter of sorts? Something like Old Rasputin Imperial. Lots of Brown and Choc malt.
On the yeast.. I prefer using liquid yeast but that is my choice. I think if that is too much for everyone then just use s-05. I note that BYO had Old Rasputin in their hop lovers guide and they use 1056 or 001 so they are along similar lines. I would think 2/3 packets of dried yeast would be needed per 20l batch.
Hops - English or American? We will need a shit load either way.
I like the idea of an Imperial Porter - plenty of brown and chocolate malt as you say. But I'd love to see plenty of crystal and black patent in there too.
Here's the BYO recipe Rossa is talking about.
http://byo.com/mead/item/1182-north-coasts-old-rasputin-the-replicator
Not sure about hops. Late additions, or is there any point? How do you think something like late-addition Centennial/Cascade would go with the Irish whiskey flavours?
How about Magnum for bittering. Let's go with something neutral and high-alpha to reduce the amount of hop crud.
Ok, thought I'd kick things off with a recipe suggestion. Don't mind the amount of base malt I've specified here. As long as you adjust your batch size and efficiency to hit the target OG we'll be fine.
Included some dark muscovado sugar to add a little character and offset the crystal malt. Not sure about the proportions of roasted malts. Do suggest changes please. More brown malt?
Recipe Specifications
--------------------------
Boil Size: 22.00 l
Post Boil Volume: 20.11 l
Batch Size (fermenter): 20.00 l
Bottling Volume: 20.00 l
Estimated OG: 1.089 SG
Estimated Color: 47.6 SRM
Estimated IBU: 68.7 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
6.000 kg Pale Malt, Maris Otter (3.0 SRM) Grain 1 75.0 %
0.300 kg Black (Patent) Malt (500.0 SRM) Grain 2 3.7 %
0.300 kg Brown Malt (65.0 SRM) Grain 3 3.7 %
0.300 kg Chocolate Malt (450.0 SRM) Grain 4 3.7 %
0.300 kg Wheat Malt, Ger (2.0 SRM) Grain 5 3.7 %
0.250 kg Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6 3.1 %
0.250 kg Caramel/Crystal Malt -100L (100.0 SRM) Grain 7 3.1 %
37 g Magnum [14.00 %] - Boil 60.0 min Hop 8 68.7 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
0.300 kg Brown Sugar, Dark (50.0 SRM) Sugar 10 3.7 %
This is what I was thinking. The barrel will mellow the dark malts so we can load up on those. Most beers are not barrel aged so they need to balance the dark malts to have it drinkable. 6 months in a barrel will do it for us. It should be easy enough, but more expensive, to lash am extract version together.
[size=14]South Dublin Brewers Barrel Project Imperial Porter[/size]
[size=12]13-F Russian Imperial Stout[/size]
[size=10]Author: rossa[/size]
[size=10]Date: 16/04/2013[/size]
(http://www.beertools.com/images/colors/36.jpg) (http://www.beertools.com/)
[size=10]Size: 20 L @ 20 °C[/size]
[size=10]Efficiency: 60%[/size]
[size=10]Attenuation: 75.0%[/size]
[size=10]Calories: 331.2 kcal per 12.0 fl oz[/size]
[size=10]Original Gravity: 1.098 (1.075 - 1.115)[/size]
[size=10]|=================#==============|[/size]
[size=10]Terminal Gravity: 1.025 (1.018 - 1.030)[/size]
[size=10]|================#===============|[/size]
[size=10]Color: 72.82 (59.1 - 78.8)[/size]
[size=10]|===================#============|[/size]
[size=10]Alcohol: 9.81% (8.0% - 12.0%)[/size]
[size=10]|===============#================|[/size]
[size=10]Bitterness: 160.9 (50.0 - 90.0)[/size]
[size=10]|================================|[/size]
[size=12]Ingredients:[/size]
[size=10]8.0 kg (71.1%) Pale Ale Malt - added during mash[/size]
[size=10]1 kg (8.9%) Amber Malt - added during mash[/size]
[size=10]1 kg (8.9%) Brown Malt - added during mash[/size]
[size=10].5 kg (4.4%) Crystal 55 - added during mash[/size]
[size=10].5 kg (4.4%) Chocolate Malt - added during mash[/size]
[size=10].250 kg (2.2%) Black Malt - added during mash[/size]
[size=10]30 g (13.0%) Magnum (14.1%) - added during boil, boiled 90 m[/size]
[size=10]50 g (21.7%) East Kent Goldings (7.2%) - added during boil, boiled 30 m[/size]
[size=10]150 g (65.2%) East Kent Goldings (7.2%) - added during boil, boiled 20 m[/size]
[size=10]2.0 ea Fermentis US-05 Safale US-05[/size]
[size=12]Schedule:[/size]
[size=10]Ambient Air: 21.11 °C[/size]
[size=10]Source Water: 15.56 °C[/size]
[size=10]Elevation: 0.0 m[/size]
[size=9]Results generated by BeerTools Pro 1.5.24 (http://www.beertools.com/)[/size]
Hi Rossa
Got my mash tun manifold finished last night. So hoping to get the insulation on this weekend. Any chance you would export this recipe from beer tools and attach the exported file to the thread? Are there any special instructions required with respect to sparging or recirculating the wort from the mash tun?
What should the strike temp of the mash water be and how long should one mash for? By the way I have a huge amount of unmalted Barley that I can give people to roast at home them selves.
Shanna
Recipes look good lads, have always wanted to do something along the lines of Old Rasputin. I prefer liquid yeast as well but if it makes it easier for everyone to go with dry I'm happy either way. Does 150g of EKG not seem like an awful lot at 20 mins? Probably won't even notice it after 6 months
QuoteRecipes look good lads, have always wanted to do something along the lines of Old Rasputin. I prefer liquid yeast as well but if it makes it easier for everyone to go with dry I'm happy either way. Does 150g of EKG not seem like an awful lot at 20 mins? Probably won't even notice it after 6 months
You might well be right but it can't hurt! I think, with Peter's advice, that we just bump up the 90min hops.
Shanna - I would say a 2.5l/kg mash. 65/66c 60-90 min mash. Collect enough to reduce to 20/21l. This depends on your system. I would be looking at collecting about 32-35l and boiling it down to the target gravity. Don't forget your extraction will probably be down so a good sparge volume will be needed.
I think that looks like a great recipe, Rossa. I'd never have thought about putting so much amber and brown malt into this beer but with the long aging, it will taste very special indeed.
I do have a couple of concerns about how my system will cope, however..
I do a partial-mash system (along with a partial-boil, depending on batch size). For a beer of this gravity, this is going to mean at least two brew days for me order to get 30 litres into two fermenters. Taking into account the loss to trub and hop soakage, I'll be doing well to get 25 litres into the barrel. I'm happy enough taking 20 litres out of the barrel at the end of aging, but I don't want to leaving the rest of ye short.
Has there been any discussion of a communal brew day? If so, I'd be more than happy to double my contribution by getting the ingredients and brewing on someone else's system?
I wonder how the huge percentage of roasted malt is going to affect my partial mash system in terms of pH and conversion, but we'll just have to wait and see.
That's a huge mass of hops. Do we really need that much? (I think pellets might be the way to go for me, to minimise wort loss in my already small system).
Just thinking out loud - what would you think of using something like Cascade instead of EKG? I like the idea of making this more American, but I don't know how that flavour would go with the Irish whiskey flavours.
I'm going to start another thread to keep track of who is contributing to the South Dublin barrel, and how much they're going to put in.
Hi Rossa
Most of this makes sense; I am a bit hazy on the sparge volume and the temp and schedule for the sparge steps. Would it be okay for you to give my calculations a review before i attempt this? My other main concern is that this will be the first outing for most of my equipment and also my first all grain brew. Think big I say (help !!!!)
Shanna
Quote from: Rossa on April 17, 2013, 07:04:10 PM
QuoteRecipes look good lads, have always wanted to do something along the lines of Old Rasputin. I prefer liquid yeast as well but if it makes it easier for everyone to go with dry I'm happy either way. Does 150g of EKG not seem like an awful lot at 20 mins? Probably won't even notice it after 6 months
You might well be right but it can't hurt! I think, with Peter's advice, that we just bump up the 90min hops.
Shanna - I would say a 2.5l/kg mash. 65/66c 60-90 min mash. Collect enough to reduce to 20/21l. This depends on your system. I would be looking at collecting about 32-35l and boiling it down to the target gravity. Don't forget your extraction will probably be down so a good sparge volume will be needed.
Declan
If this is your first AG brew then I would suggest your group hosts a "Brew day" for 2 or 3 or 4 of you who can experience the first hand joy of group AG brewing!!
It would certainly "ease yer angst"
I have no problem with a group brew day (In fact I would love that!) and will happily let people use my equipment if they need to.
Also Declan it is worth getting your equipment set up with beersmith. Follow the equipment profile video to see how many litres you are losing at various points of the process so that the software can take them into account.
Hi Shiny
I have created the equipment profile in beersmith already and am going to follow steps outlined in batch sparging.
Shanna
I think that's a great idea.
If someone wants to bring along their equipment and know-how to the communal brew day, I'll supply the ingredients and split the batch with them.
If we were to do a communal brew day, I'm happy to leave my fermenter there if there is room for it?
Hi Paddy bubbles and Shiny
I was thinking about doing a communal brew day sometime over the bank holiday weekend but have not broached the subject at home yet. I also have to attach my heating elements, finish the mash tun insulation, sight glasses, electrical relay controllers and build a table before we could do it. Let's play it by ear for now I will keep you posted of progress. If we were to do an evening brew session that ran into the early hours this would be better and more likely that it won't cause friction for Paddy bubbles and I who have kids.
Let me know what you guys think?
Shannna
Quote from: shiny on April 19, 2013, 10:20:26 AM
If we were to do a communal brew day, I'm happy to leave my fermenter there if there is room for it?
That's another thing that we have to agree on...
I do my brewing on the stove top, so I'm going to ferment it at home. I'll transfer to secondary and transport to Shanna's place, if that's okay with him. There it can await transfer to barrel. Just to avoid disturbance of the beer and all.
Quote from: Shanna on April 19, 2013, 10:43:42 AM
and more likely that it won't cause friction for Paddy bubbles and I who have kids.
Ive a pair of trouser yous can borrow if your respective missus' wont let you wear them!
Quote from: JimmyM on April 19, 2013, 04:13:54 PM
Quote from: Shanna on April 19, 2013, 10:43:42 AM
and more likely that it won't cause friction for Paddy bubbles and I who have kids.
Ive a pair of trouser yous can borrow if your respective missus' wont let you wear them!
Fight! Fight! Fight! Fight! Fight!
Naw doing alright in "my gúna".
Regards,
Shanna
Quote from: JimmyM on April 19, 2013, 04:13:54 PM
Quote from: Shanna on April 19, 2013, 10:43:42 AM
and more likely that it won't cause friction for Paddy bubbles and I who have kids.
Ive a pair of trouser yous can borrow if your respective missus' wont let you wear them!
:)
Hi Paddy B, Shiny and JimmyM
Have confirmed that a late evening brewing session would be ok. I put the elements on my 2nd kettle last night and fingers crossed no leaks. I also started putting the insulation on the mash tun. Getting the sight glasses the week after next so hope to be ready soon.
Paddy B I have a large stock pot and a cooker that I have done a few extract brews on already. Even if you decide to still brew at home it would be great if you could pitch in and help me out, I have a feeling it will be needed ;-)
I was thinking that we could leave the fermenters in my attic.
Shanna
Yeah that's grand. I'll have no problem heading up for an hour or two anyway.
So are you using the stockpot or your new boiler? Or both?
Quote from: Shanna on April 20, 2013, 08:10:26 AM
I was thinking that we could leave the fermenters in my attic.
How do you access you attic? If it's up any kind of stairs/ladder I'd advise against it. Could you use your shed, where I presume the barrel will be sited?
Well, my ingredients are ordered now, so I hope the recipe doesn't change too much.
I would like to change the hop bill a little - more bittering hops. Is there any point in doing both 30 and 20 min addditions of EKG?
Hi paddy
Normally I ferment on 1st floor. Attic is only 1 floor up. The garage would be to cold to ferment.
Shanna
Hi Paddy B
I am using the stock pot at the moment as I am doing extract brews. Moving to all grain very soon. Offer of stock pot was to yourself to allow yourself participate in a group brew.
Shanna
Quote from: Paddy Bubbles on April 20, 2013, 09:00:02 AM
Yeah that's grand. I'll have no problem heading up for an hour or two anyway.
So are you using the stockpot or your new boiler? Or both?
How about we get rid of the 30 mins and bump up the Magnun to 50g.
Sounds good Rossa. Was wondering whether I could skip the brown malt it replace it with crystal? Have figures for the batch spare nearly worked out. Will post later for review. Would appreciate feedback.
Shanna
The brown is fairly crucial!
Quote from: Rossa on April 20, 2013, 04:19:22 PM
How about we get rid of the 30 mins and bump up the Magnun to 50g.
Rossa, could you do an updated recipe in BeerTools showing how many IBUs you're getting from that change in hop bill. Just want to make sure we're all singing from the same hymn sheet, so to speak.
Quote from: Rossa on April 21, 2013, 10:53:15 AM
The brown is fairly crucial!
I agree. There's going to be enough variation due to process, fermentation temps etc. without everyone using different recipes aswell. I might hive off a couple of bottles of my own porter before it goes in the barrel. Would be interesting to do a comparison with others.
Apologies if this seems like a daft question but what is this beer going to taste like when it comes out of the barrel? I am assuming it will be like a cask conditioned beer but I have no reference point to go by here with respect to carbonation or texture?
Shanna
Edited corrected aiming with assuming above (bloody Android predictive text).
Texture-wise, at nearly 10% ABV, it'll be smooth. With the high bitterness, acrid roasted malts and hot alcohol all smoothened out due to the lengthy aging.
Carbonation will be non-existent. Our aim here is only to age the stout in the barrel to draw out the flavours of the whiskey and the oak. It's not to reproduce a cask-conditioned beer. When the aging period has finished, each brewer will rack out their share (minus a certain percentage lost to the atmosphere - the so-called "angel's share") and take it home to be re-seeded with yeast and bottle-conditioned. Or kegged, if you're very brave and have legendary self-control.
Hi Paddy Bubbles,
That is a good point/pint how do we tell how much is in this thing at the end so that we can divy it up fairly? Even more of a problem how long does it take to bottle 150 litres of beer. I assume we just get the largest bore pipe we can find and drain this like it was diesel ;-)
Shanna
I think the easiest way to do it is for everyone to agree on a certain % loss. Off the top of my head I'd say it's going to be about 10%, depending on the length of time we store it.
We can all take our share out (less 10%) and the last person to take theirs out can do some adjustments. (If Shanna is the last and has some porter left over, I think he should be allowed keep as reward for hosting this project for us!) If the person is left short, we can all donate the balance to him in bottled beer. Sound good?
Do we also need to consider putting a batch of unfermented wort into the barrel when we rack into it, to create a CO2 blanket and protect our beer somewhat?
I don't think sanitisation is an issue as the barrel contains 80% liquor, but it's worth asking the question anyway. Might be an idea for Shanna to swirl the residual liquor around in the barrel every so often until we have it filled.
To answer your second question, Shanna, we could take away our shares of stout and bottle it separately at home. I was thinking about this. If I rack my 20 litres out of the barrel into an FV I can bring the FV home and just gently stir in the priming sugar solution and some rehydrated yeast.
On the other hand, a communal bottling session might be a laugh. We could get a bit of a production line going with the sanitising solution, draining, filling etc.
In terms of losses, if we keep it topped up over the 4-6 months then there shouldn't be too much loss although that would required an extra batch brewed specifically for that purpose.
Quote from: shiny on April 23, 2013, 11:23:33 AM
In terms of losses, if we keep it topped up over the 4-6 months then there shouldn't be too much loss although that would required an extra batch brewed specifically for that purpose.
Hmm. I'm not sure how that would work..
We don't want to be opening up the barrel every couple of months and adding more fresh wort as we'll be exposing the beer to infection. Or am I misunderstanding you?
I do like the idea of adding a batch of unfermented wort when we rack into the barrel, though I'm still a little unsure if it's even necessary. I should be able to organise this myself. I can't imagine we'll need more than 15 litres, which happens to be the batch size I'll be using on this. Any leftovers can be taken away by me and fermented as a "control" batch.
I do think it's important to do a secondary/conditioning in a different fermenter. I never do a secondary, but in this instance I think it will be helpful. Racking to another fermenter will help settle out any trub and make sure we have perfectly clean beer going into the barrel.
Even though we haven't hit our total volume yet - does anyone think we need some sort of contingency? An extra 20 litres in case of an infection or some other disaster.
We would be opening it anyway to taste it and that would be the perfect time to add in a few litres to keep the surface area as low as possible. I was speaking to Dr. Jacoby about it and they said they left around a gallon of head-space so its not critical but at the same time I would hope to try and avoid it getting oxidised if possible.
I like your idea of fermenting one of the batches in the barrel but there are pos and cons to it. While I think it would be a positive addition in terms of flavour and something unique compared to the other barrels, it kinda makes it pointless going to all the trouble of the other batches doing secondary's to reduce trub when the un-fermented batch is going to crap all over the inside of the barrel anyway... I think the pros outweigh the cons but its just something to be aware of.
Quote from: shiny on April 23, 2013, 12:07:17 PM
We would be opening it anyway to taste it and that would be the perfect time to add in a few litres to keep the surface area as low as possible. I was speaking to Dr. Jacoby about it and they said they left around a gallon of head-space so its not critical but at the same time I would hope to try and avoid it getting oxidised if possible.
True. What's the consensus on sampling? Take the first sample around the 4-month mark and see if it needs further aging? We could siphon off a bottle and bring it to one of the SD/Capital Brewers meets.
Quote from: shiny on April 23, 2013, 12:07:17 PMit kinda makes it pointless going to all the trouble of the other batches doing secondary's to reduce trub when the un-fermented batch is going to crap all over the inside of the barrel anyway... I think the pros outweigh the cons but its just something to be aware of.
Yeah, I thought that too. I suppose we're trying to minimise the trub from 80-90% of the fermented beer going in because we know the unfermented wort is going to contribute plenty of trub. Something to explore alright.
I would suggest sampling once a month?
If we bump up the magnum to 40g it will give us about 70ibu. Taking away the 30 min ekg will leave us with 75ibu so that is about 145ibu. Of course this is theoretical.
Quote from: shiny on April 23, 2013, 12:25:33 PM
I would suggest sampling once a month?
Sure! Even after only 1 month in the barrel? No harm to have a taste I suppose.
Quote from: Rossa on April 23, 2013, 03:06:17 PM
If we bump up the magnum to 40g it will give us about 70ibu. Taking away the 30 min ekg will leave us with 75ibu so that is about 145ibu. Of course this is theoretical.
Great.
I like the huge EKG additions in the recipe. I find it hard to believe that such huge hop additions late in the boil will not be noticeable in the flavour, even after extended aging. Plus the anti-baterial hop oils will also help preserve the beer in the barrel.
In case anyone is short on EKG hops there is still some capacity left on the 3rd bale that we are ordering (http://nationalhomebrewclub.com/forum/index.php/topic,2217.msg26584.html#new).
Yay, my ingredients arrived so I hope to be sticking my first brew on this weekend.
I've got to do some juggling around with fermenters to do here. I picked a bad time to get two batches of Imperial IPA on the go!!! :)
Guys Guys Guys lots of comments here about additions adjustments etc but where is the final recipe?
I'll leave Rossa to post the final recipe, but it's not much different to the BeerTools recipe he already posted. Just a small change to the hop size and times of the hop additions.
Great, as we are nearly at capacity for the brew and would like to hard code this now to get my ingredients early next week.
I'm the same Ciderhead, I am about to order all my ingredients tomorrow. I have taken that it is hard coded at this stage, if anything changes in the mean time....meh...it wont be noticed in 200L.
Quote from: Ciderhead on April 25, 2013, 09:50:18 PM
Great, as we are nearly at capacity for the brew and would like to hard code this now to get my ingredients early next week.
Lads, my ingredients are sitting on the floor in my living room, there's no way the f'ing recipe is changing now. Order away!
so this lot then
[size=10]8.0 kg (71.1%) Pale Ale Malt - added during mash[/size]
[size=10]1 kg (8.9%) Amber Malt - added during mash[/size]
[size=10]1 kg (8.9%) Brown Malt - added during mash[/size]
[size=10].5 kg (4.4%) Crystal 55 - added during mash[/size]
[size=10].5 kg (4.4%) Chocolate Malt - added during mash[/size]
[size=10].250 kg (2.2%) Black Malt - added during mash[/size]
[size=10]30 g (13.0%) Magnum (14.1%) - added during boil, boiled 90 m[/size]
[size=10]50 g (21.7%) East Kent Goldings (7.2%) - added during boil, boiled 30 m[/size]
[size=10]150 g (65.2%) East Kent Goldings (7.2%) - added during boil, boiled 20 m[/size]
[size=10]2.0 ea Fermentis US-05 Safale US-05[/size]
Updated recipe
You may need to adjust the hops to match your alpha acids.
South Dublin Brewers Barrel Project Imperial Porter
13-F Russian Imperial Stout
Author: rossa
Date: 16/04/2013
Size: 20.0 L @ 20 °C
Efficiency: 60%
Attenuation: 75.0%
Calories: 331.2 kcal per 12.0 fl oz
Original Gravity: 1.098 (1.075 - 1.115)
Terminal Gravity: 1.025 (1.018 - 1.030)
Color: 72.82 (59.1 - 78.8)
Alcohol: 9.81% (8.0% - 12.0%)
Bitterness: 146.1 (50.0 - 90.0)
Ingredients:
8.0 kg (71.1%) Pale Ale Malt - added during mash
1 kg (8.9%) Amber Malt - added during mash
1 kg (8.9%) Brown Malt - added during mash
.5 kg (4.4%) Crystal 55 - added during mash
.5 kg (4.4%) Chocolate Malt - added during mash
.250 kg (2.2%) Black Malt - added during mash
40 g (21.1%) Magnum (14.1%) - added during boil, boiled 90 m
150 g (78.9%) East Kent Goldings (7.2%) - added during boil, boiled 20 m
2.0 ea Fermentis US-05 Safale US-05
Thanks Rossa
11.25Kgs of grain :o
"a waffar thin mint sir? no thanks I'm stuffed"
Looking Good though you are a bit pessimistic with your efficiency though?
You have maxed out my Mash Tun at 37L ;D
I'm going to have so much grain that I'm considering getting my parents to come up from Laois to collect it. They are one of those farmers in the news affected by the fodder shortage. Cattle would love spent grain I *assume*. :)
Ciderhead would you mind paying your beer tools recipe please?
Shanna
Quote from: Shanna on April 25, 2013, 11:24:12 PM
Ciderhead would you mind paying your beer tools recipe please?
Shanna
? the recipe
Pm me your mail address thnx
Bloody mobile predictive text. Meant to say posting the beer smith recipe. Pm sent.
Shanna
Lads, what do you think our finished beer is going to taste like? The only homebrewed stouts and porters I've done have relied heavily on crystal and the darker roasted malts. I can't think what all that toasted malt (amber and brown) is going to lend it, because I have little experience with these malts. It's exciting stuff!!
My latest (http://ronkbrewing.blogspot.ie/2013/03/29-east-india-porter-all-grain.html) brew mightn't be a million miles away from it. It will be at the next SD Meet so you can verify then. ;)
That looks great, and not a million miles from our barrel recipe, true enough.
Makes me think we should have a little wheat malt in our barrel recipe for head retention, but no use making changes at this late stage.
How did you make a "dark" starter? Is there much of an advantage to having the same sort of specialty grains in your starter that you have in your wort?
Yeah I'm a big fan of using wheat for head retention but after 6 months in a barrel with 10% alcohol or higher I don't think there is going to be much head to retain... ;D
I just made it dark as i was going to pitch the full starter into my beer. No real scientific reason.
True that. There's plenty of crystal in there anyway.
beersmith is telling me 3 packets US05
I'd say you'll be fine with two packets. Just remember to rehydrate, I find it makes a big difference. I used to be a "sprinkler"... :-[
im generally a sprinkler cause im a bit lazy. but with the amount of sugar in this will definatly be rehydrating.
on a related note due to a slight order mess up on my side i got way too much yeast nutrient last time so if any one wants some can probably pass it about
cant wait to see who's fermenter makes the biggest mess
Quote from: beerfly on April 28, 2013, 02:20:23 PM
im generally a sprinkler cause im a bit lazy. but with the amount of sugar in this will definatly be rehydrating.
on a related note due to a slight order mess up on my side i got way too much yeast nutrient last time so if any one wants some can probably pass it about
cant wait to see who's fermenter makes the biggest mess
I hope it won't be me anyway - I'm doing 2 x 15 litre batches, both in 23 litre fermenters. If my fermentations end up spewing out the top, I think I'll have to look closer at my temperature control. ;)