Just waiting on the water to heat up for my attempt at a no-sparge Leann Folláin clone.
Style: Irish Extra Stout - 15C
Size: 24 liters
Color: 29 SRM
IBU: 39 IBU
OG: 1.066
FG: 1.012
ABV: 6.3%
Grain:
6kg Maris Otter
750g Flaked barley
700g Chocolate malt
350g Torrified Wheat
100g Roast barley
Hops:
60g EKG (5.5% AA, 60 min.)
30g Fuggles (4.5% AA, 30 min.)
Yeast: Notty (2 packets)
Do you remember the meet with the brewer and Gordan Strong and I ask a question about why the head did not hold after the pour,not like the way a bottle of stout would be sudsy long after. Is this why you are adding Torrified wheat. :-\
He said there was wheat added and it wasn't flaked or malted so guessing it's torrified. But aside from that, yeah it should help head retention. :)
Quote from: irish_goat on September 25, 2016, 12:29:56 PM
He said there was wheat added and it wasn't flaked or malted so guessing it's torrified.
You forgot raw! Would love to make an LF clone, I think they've changed it a bit recently and it's not what it used to be >:(
Had a look yesterday and the temperature is only reading 15c. Brother is off on holiday so the house isn't being heated, hopefully should rise a bit when he gets back tonight.
Was listening to a brewingnetwork show there recently and Gordon was saying he still hadn't brewed his attempt yet! Look forward to updates.
Quote from: Paul B on September 28, 2016, 09:30:33 AM
Was listening to a brewingnetwork show there recently and Gordon was saying he still hadn't brewed his attempt yet! Look forward to updates.
Got a link? Tried finding it but no luck.
Is that definitely the recipe for LF? I would have guessed there was some crystal in it. Very interested to see how it turns out.
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At the talk given by O' Haras before Brewcon, the poor head brewer was put on the rack, in a nice way!, by all present including Gordon and what IG has above is a close guestimate.
Thomas tell em about the Mash temps, (sit down for that).
(Only a Question; does this sort of thing need to be in members area as semi commercially sensitive and to be fair to O' Haras I'm not sure brewer though it was going to be published on WWW?)
Quote from: CH on October 01, 2016, 12:48:38 PM
At the talk given by O' Haras before Brewcon, the poor head brewer was put on the rack, in a nice way!, by all present including Gordon and what IG has above is a close guestimate.
Thomas tell em about the Mash temps, (sit down for that).
(Only a Question; does this sort of thing need to be in members area as semi commercially sensitive and to be fair to O' Haras I'm not sure brewer though it was going to be published on WWW?)
Loose lips sink ships.
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Quote from: CH on October 01, 2016, 12:48:38 PM
(Only a Question; does this sort of thing need to be in members area as semi commercially sensitive and to be fair to O' Haras I'm not sure brewer though it was going to be published on WWW?)
Homebrewers are hardly a commercial threat to a brewery, it should be seen as a compliment when enthusiasts want to clone your beer. As it is with proper analysis anything can be copied, and breweries have always bought competitors products and sent them to be examined and compared against their own.
Besides even if you got an official recipe it won't provide the same results on different set-ups.
Couldn't agree more on your last point.
Out of interest... Have any Irish microbrewery shared recipe publicly? I can't think of any.
Declan from YellowBelly said the other night that he's happy to share any recipes and won't be keeping any secrets, but I think otherwise breweries are a bit weird about their recipes for some reason. As said above, even if you get them it's hard to replicate the beer exactly with different setups.
I would like to think that an experienced pro brewer would have no interest in copying anothers creation for commercial gain.
As soon as it went on sale, they would be rumbled anyway.
Not sure why brewery's get ancey about their recipes as alot are fairly simple. The water and yeast as well as process will change it as well.
They get ancey as the permutations of 60 grains x 80 hops x 20 water profiles x 40 yeast strains x 10 mash temps x 10 ferment temps + + adds up to a lot, a guy in AHA worked out the number to be over 2 billion so the bjcp have a few new beer styles to qualify yet.
Anyway "I ain't no snitch"
Quote from: imark on October 03, 2016, 09:04:10 AM
Couldn't agree more on your last point.
Out of interest... Have any Irish microbrewery shared recipe publicly? I can't think of any.
One of the GBB brewers shared a couple of recipes on here with permission from his employers.
Quote from: Motorbikeman on October 03, 2016, 11:45:09 AM
I would like to think that an experienced pro brewer would have no interest in copying anothers creation for commercial gain.
As soon as it went on sale, they would be rumbled anyway.
Yeah but then again some
punks have made a fortune from doing just that. ;)
Quote from: irish_goat on September 25, 2016, 11:14:06 AM
Just waiting on the water to heat up for my attempt at a no-sparge Leann Folláin clone.
Style: Irish Extra Stout - 15C
Size: 24 liters
Color: 29 SRM
IBU: 39 IBU
OG: 1.066
FG: 1.012
ABV: 6.3%
Grain:
6kg Maris Otter
750g Flaked barley
700g Chocolate malt
350g Torrified Wheat
100g Roast barley
Hops:
60g EKG (5.5% AA, 60 min.)
30g Fuggles (4.5% AA, 30 min.)
Yeast: Notty (2 packets)
Back to the recipe, how did this turn out?
Still in the fermenter! Will be bottling next week so it'll be a month or so before sampling.
Any new yet on how this turned out, might have a bash at brewing it over the weekend?
Had the first bottle last night. It's nice, quite creamy and smooth. Doesn't have a whole lot of dry, roast flavour to it but plenty of coffee and chocolate. Not a million miles from Leann Follain, I reckon a little drier and it would be near bang on.
Will update when it picks up a gold medal next month. 8)
I made the variant that Gordon Strong had an article on, it tastes fine but there's no head retention at all in it, it's driving me cracked trying to figure out what it is.
Like yourself a lot of chocolate and coffee flavours, so pleased with that.
Head retention wasn't great in mines either but carbonation was a little low as well. Hoping it's just the one bottle with this though.
I did an extra stout a while ago and had the exact same issue.
What could that be I wonder? Flaked barley and torrified wheat should do more than enough for head. This is on my list for the coming months, so might adjust if it's an issue.
What was your water profile before you started to brew. Was it hard and you treated it or is it soft to start with.
I started with hard water and treated with CRS and DLS.
Quote from: irish_goat on February 02, 2017, 11:05:35 AM
Head retention wasn't great in mines either but carbonation was a little low as well. Hoping it's just the one bottle with this though.
Did you open a second bottle of it yet to check?
Any update? This is one of the best beers going IMO so it's on my list of one to do soon!
Beer is being judged this weekend in Alfie's so will update with a score and notes then. :)
Quote from: irish_goat on February 27, 2017, 11:34:49 AM
Beer is being judged this weekend in Alfie's so will update with a score and notes then. :)
Fingers crossed for ya!
Can I ask how you mashed & sparged and if you made any changes to the water chemistry?
Mash was 67c and I loosely used the no-sparge technique. I'd need to double check my notes but I think I added about 5 litres of sparge water as a batch sparge in order to get about 27 litres into the kettle. Would need a bigger mashtun to do a full no-sparge.
1 teaspoon of table salt added to the mash water too.
How did it score?
I'm just wondering about the recipe as OG 1.066 -> FG 1.012 gives an ABV of 7.1%, whereas LF is only 6.0%. The Carlow Brewing website specifies the beer to be 14.5°, which equals a specific gravity of 1.059.
Plus the bittering should be 45 IBU.
Didn't score too well. Low 20s but the judges noted that it might have picked up an infection. I only bottled 3 bottles so I'm hoping the corny with the rest of it is fine.
Will need to check my Beersmith when I get home on those figures.