Whats In The Glass

[Muggus]

Love the background to your photo. I'm imagining that you're some kind of brewing, mexican outlaw dude who likes to fish and hustle pool and is almost naked :blink:

It almost seem as though those particular items were placed there on purpose in an attempt to distract viewers from the image in focus.

Or maybe they were...[/cue Twilight Zone music]

 

[QldKev]

Vienna lager

View attachment 28151

Bit cloudy, but really nice drinking.

Maybe if I brew this again I may have to gelatine it.

QldKev

 

[Fourstar]

Ok 1st off, Dry Stout,

Deep and roasty aroma, Smooth/full mothfeel. Nice acidic roastyness counterbalancing the bitterness. A decent effort at a Dry stout. Somone said 1968 would be a poor choice for a dry stout. IMO, this turned out well. Next time i will drop the RA, i think i added a little too much Chalk/Bicarb and drop the Roast barley to 7% instead of 9.4% and replace it with flaked barley. Help smooth it out a little.



Second one is my Vic Xmas case swap AIPA. Awesome dry hop fruit salad aroma. :icon_drool2: some slight haze form the dry hopping (pic wasn't that great) with a awesome hop flavour backed up on the finish with some malty bready munich/melanoiden flavours. Not much to be seen of the crystal malts. Mostly masked by the Hops. Quite balanced. i think the guys should enjoy this one.

Cheers! :icon_cheers:

 

[warra48]

Best Bitter.

It's nowhere near as dark as the photo suggests.

 

[bconnery]

Aussie Pale Ale for the club comp and because it was time I did one.
Not sure it's a comp winner (especially after tasting some of the great efforts made by others) but it sure tastes like it will be a good drinker even very early on...

 

[bradsbrew]

Ben I will be testing my take on the aussie ale with a couple of local brewers this weekend. Might just have to pay the fees and join the club so I can enter

 

[bradsbrew]

better pic!

 

[Tony]

Ok 1st off, Dry Stout,
Deep and roasty aroma, Smooth/full mothfeel. Nice acidic roastyness counterbalancing the bitterness. A decent effort at a Dry stout. Somone said 1968 would be a poor choice for a dry stout. IMO, this turned out well. Next time i will drop the RA, i think i added a little too much Chalk/Bicarb and drop the Roast barley to 7% instead of 9.4% and replace it with flaked barley. Help smooth it out a little.

I have made a couple dry stouts on the 80% ale, 10% RB and flaked barly rule and they always end up a bit harsh and OTT.

I aggree with dropping the RB back to the 7% mark. Drink guiness and its not made with a lot of RB. ITs not much darker than Tooheys old!

I recon 55 to 60 EBC with about 3% pale crystal in there as well.

Stout is not as easy to get right as some think is it? A good challenge!

cheers

 

[Fourstar]

I have made a couple dry stouts on the 80% ale, 10% RB and flaked barly rule and they always end up a bit harsh and OTT.
I aggree with dropping the RB back to the 7% mark. Drink guiness and its not made with a lot of RB. ITs not much darker than Tooheys old!
I recon 55 to 60 EBC with about 3% pale crystal in there as well.
Stout is not as easy to get right as some think is it? A good challenge!
cheers

How is this looking Tony? I think this will be my next attempt when i get around to it, i like the idea of a small light crystal addition. Currently its appears a little thin because of how roasty it is. It finishes really dry! i think the crystal will assist the mouthfeel and smooth out the palate. Ive upped the sacch tempt o 68 as well jut to help give it abit more body. Should be enough to give it just a slight offset on the roastiness. Ive brewed 3 stouts this year (2dry and 1 sweet) and need to get back into my APA's, IPA's and AAA's. I need a big American C hop slap sometime soon, i hope my current AAA fermenting out is the ducks nuts as she smells great atm!

I might enter a bottle of this stout in the Stout extravaganza held by the westgate brewers. be interesting to see how she places. Dont get me wrong, it tastes great but the more i drink of it the less i want it.

Cheers! :icon_cheers:


Dry Stout III
Dry Stout

Type: All Grain
Date: 20/06/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min
Brewhouse Efficiency: 68.0

Ingredients
Amount Item Type % or IBU
4.00 kg Pale Malt, Maris Otter (Thomas Fawcett) (3.0 SRM) Grain 70.2 %
1.00 kg Barley, Flaked (Thomas Fawcett) (2.0 SRM) Grain 17.5 %
0.40 kg Roasted Barley (Joe White) (412.9 SRM) Grain 7.0 %
0.30 kg Caramalt (Joe White) (17.3 SRM) Grain 5.3 %
60.00 gm Goldings, East Kent [4.80%] (60 min) (First Wort Hop) Hops 35.0 IBU
1.00 tsp Calcium Chloride (Mash 60.0 min) Misc
2.00 tsp Baking Soda (Mash 60.0 min) Misc
2.00 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Beer Profile
Est Original Gravity: 1.052 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 35.0 IBU
Est Color: 26.7 SRM

Mash Profile
Name Description Step Temp Step Time
Protein Rest Add 10.56 L of water at 55.7 C 50.0 C 15 min
Saccharification Add 7.39 L of water at 99.0 C 68.0 C 60 min
Mash Out Add 9.50 L of water at 89.8 C 75.0 C 10 min

Notes
Add 1/2 Water additions to the mash, 1/2 to the kettle.
Water profile
Ca 80, SO4 130, Na 85, Cl60, HCO3 220

 

[daemon]

Just having a sample of my red ale (hence the small glass), after a week and a bit in the keg it's crystal clear. A bit of polyclar helped it along a bit as well! Not exactly what I'd pictured in my mind but full of flavour and very creamy so I'm still very pleased with the result.

 

[warrenlw63]

Currently its appears a little thin because of how roasty it is.

Fourstar I encountered the same thing when I first made stouts. I'm more than happy with my 3 Shades recipe which serves me well.

More importantly try adding your roast grains at the mashout/sparge stage. It seems to provide a far smoother roast character to my tastes. No accident either because I seem to get good repeatability of results this way.

Warren -

 

[Fourstar]

More importantly try adding your roast grains at the mashout/sparge stage. It seems to provide a far smoother roast character to my tastes.

Interesting Warren, will note that 1 down. What about the extraction issues? Or do you grind it to powder when adding at MO/sparge?

I think the Caramalt addition should balance it out nicely without adding too much flavour. if it throws out the flavour, i will be moving to your idea warren.

Cheers!

 

[flattop]

My local Dan Murphy is tossing out Wicked Elf Pilsner for $1.99 a stubbie past "use by" date... lol WE all know how long beer will keep in bottles....
Sinking one now....

I only grabbed 2 as i never had it before and i didn't want to take them if i didn't like them.... will probably go back tomorrow and grab the other 10 odd stubbies tomorrow...

 

[AndrewQLD]

German Pilsner, just cracked the keg, lovely malt backbone with nice bitterness to balance.

 

[QldKev]

Nice looking pils there Andrew, very clear

QldKev

 

[yardy]

German Pilsner, just cracked the keg, lovely malt backbone with nice bitterness to balance.
View attachment 28217

very nice mate B)

 

[clean brewer]

German Pilsner, just cracked the keg, lovely malt backbone with nice bitterness to balance.
View attachment 28217

Noice!!!

Whats that picture/article I can see in the Background???

:icon_cheers: CB

 

[warrenlw63]

Interesting Warren, will note that 1 down. What about the extraction issues? Or do you grind it to powder when adding at MO/sparge?

I think the Caramalt addition should balance it out nicely without adding too much flavour. if it throws out the flavour, i will be moving to your idea warren.

Cheers!

Fourstar

It's the roast component so I guess that extraction issues should not really be factored in. I guess you could grind it finer if you wish. I just run it through the mill and hold it over to the mashout/sparge stage. Black is essentially black in a perfect world.

If dry stout is your aim then any type of crystal/caramel malt is not needed. As odd as it may sound playing around and mixing the roasted grains can get the balance you want. I always found that making it all roast barley is fairly boring.

Warren -

 

[AndrewQLD]

Noice!!!

Whats that picture/article I can see in the Background???

:icon_cheers: CB

Ha ha, I never think to look at what's behind a shot when I take it, get too caught up in the moment.

Andrew

 

[yardy]

Ha ha, I never think to look at what's behind a shot when I take it, get too caught up in the moment.

Andrew

yeah sure mate



if it were me I'd have it as an avatar ! :lol:

cheers
Yard