Strong Stout Recipee
I am predominately a kit brewing that uses some grains....here is the recipee for the last full bodied stout I made.
Equipment:
Morgans Dockside Stout
250gms of Dark Brown Sugar
250 gms of Lactose
1.5kg of light Malt
2 handfulls of Roasted Barley
4 handfulls of Chocolate Malt
6 handfulls of Crystal Malt
1 teaspoon of Chalk (optional)
2 handfulls of Goldings Hop pellets
1 teaspoon of yeast extract.
Yeast: I usually use Windsor Ale Yeast, However, the last batch was made with S04.
Windsor gives a more full body and some friuty tastes, esters.
S04 give a clean crispness to it providing temp is kept down to around 18 - 21 degrees.
Method:
Steep grains for approx 30- 45 mins in 5 litres of water at approx 70 degrees Celcius.
In a large Pot add Liquid Malt, brown sugar, lactose plus one handfull of Hops.
Pour in Steeped water from Grains.
Bring to a rolling boil for 10 15mins. Add next hand full of hops for a further 5 mins.
Turn off heat and let stand for a further 10 mins in saucepan.
Add can to sterilised fermenter. Add contents of saucepan to fermenter dont strain.
Stir vigorously then add cold water to 22 litres.
Make a yeast starter with yeast nutrient.
After 10 mins, pitch yeast starter into fermenter after checking that yeast is multiplying and OK.
Rack after 7 days dry hop with one handfull of Cascade pellets heated with just boiled water for a couple of mins prior to pitching into fermenter dont mix/stir in.
Let stand for 12 days and then in the fridge for a further 2 days ( as in Lagering) and then bottle.
I bottle with the beer still cold within half an hour after taking the fermenter out of the fridge.
I find this helps greatly to reduce the cloudiness of the finished beer and keeps the frothing down during bottling.
Recommended that this beer be left for 9 weeks to bottle condition and allow the flavours to balnce, develop properly. But is eminently acceptable after 2 weeks.
This produces a 6% to 7.0% Stout.
:chug:
I would like to try the next recipee with a couple of handfulls of either:
Pale Rye Malt
Pale Oat Malt
Any Ideas or comments.
