:lol: just realised this was the stout batch with the bug issues. I had grand ideas of how I would blend some raspberries and add that to a keg and blah blah blah.
The raspberry edition was just 1ml of Raspberry vodka spirit essence, I think that's what its called, per 750 PET. The bottles were filled from the tap using the perlick growler filler that Craftbrewer sells ( that thing is the ducks nuts for filling bottles BTW). The beer was made in July and had intentions of entering it into QABC but laziness made that not happen. I figured the small amount of sugar in the essence would balance the carbonation lost at bottling.
Anyway here's the recipe for those that are interested.
Grain Bug Stout
Foreign Extra Stout
Recipe Specs
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Batch Size (L): 63.0
Total Grain (kg): 14.600
Total Hops (g): 140.00
Original Gravity (OG): 1.059 (°P): 14.5
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.80 %
Colour (SRM): 30.3 (EBC): 59.6
Bitterness (IBU): 42.9 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 83
Boil Time (Minutes): 90
Grain Bill
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6.700 kg Vienna (45.89%)
5.200 kg Pilsner (35.62%)
1.000 kg Roasted Barley (6.85%)
0.900 kg Flaked Oats (6.16%)
0.500 kg Chocolate, Pale (3.42%)
0.300 kg Crystal 90 (2.05%)
Hop Bill
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40.0 g Victoria Pellet (18% Alpha) @ 45 Minutes (Boil) (0.6 g/L)
40.0 g First Gold Pellet (7.9% Alpha) @ 15 Minutes (Boil) (0.6 g/L)
60.0 g Styrian Golding Pellet (4.4% Alpha) @ 0 Minutes (Boil) (1 g/L)
Misc Bill
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Multi step Infusion started at 52°C for 10 then raised 62°C for 10 minutes then raised to 67°C for 50 Minutes then raised to 78°C for 10 minutes before double batch sparge.
Fermented at 17°C with Wyeast 1469 - West Yorkshire Ale + coopers bottle yeast raised to 23°C after kegging for 2 weeks.
Notes
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Swap beer was fermented with a blend of 1469 slurry (3rd Gen)and coopers bottle yeast slurry (4th gen).
Recipe Generated with
BrewMate
