Whats In The Glass

[Tony]

Bulls Head Bitter.

I have been working, slowly, on a nice bitter to have on tap. Something that i can drink and think.......... id pay $8 apint for that at the bottlo.

Ive done it this time round. It just needs some more caramel. Will try a boil down of a couple liters next time.

Cracked a pack or 06 crop Challenger i had in the fridge for about a year and a half. 450g or it!. I was still soft and sticky and smelt devine. Love the foil vacpacks!

will put the recipe in the database later on.

cheers

 

[warrenlw63]

The Drunk Arab's Scottish Heavy... Like a true Scotsman he's given the poor old Sasenach a short pour. :lol:

Lovely complex drop this one. Some of the best well-hidden alcohol I've encountered.

Warren -

 

[Fourstar]

It's the roast component so I guess that extraction issues should not really be factored in....
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 -

Sorry, by extraction i was not really considering SG (even though it is whats happening anyway), more so the roast flavours and aromas. I'd assume you would be getting more out of the roast barley the finer it was crushed and the longer it was in the mash tun. Atleast if you where to put it in at the end of the mash and you ground it to flour, the extraction of the roast component would be higher. This however may negate the 'smoothness' you are getting. Or simply you are only extracting day 40% of the roast component compared to 75% for a full mash period. Im assuming from the short steep you have, most of the roast component is left in the grain husk and not disolving as much as a full mash period.

With my porters/sweet stout i usually go all out in blending the darks and crystals. As for a dry stout ive always kept the malt bill really simple. Base, Roast Barley, Flaked barley. With this next recipe,the caramalt component will mainly be adding dextrins with some residual sweetness. I'd assume i'd taste none of it with the % of roast thats in there. I will report back on the results when i get around to it!

Cheers!

 

[drsmurto]

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

You cant resist it forever Fourstar.... sooner or later you will brew a 3 shades or 4 shades of stout and discover for yourself what a dry stout should taste like! :icon_cheers:

Like you, i started with the standard grist, ale, flaked and roast. I always found it too one-dimensional and OTT roasty.

Brewed the 4 shades last winter and havent looked back, its a regular here and am about to tap a 3 shades to compare the 2.

Stick with the ESB yeast, i find a good english ale yeast works so much better in a stout that the irish ale yeast.

I pushed the latest 4 shades to 45 IBU and it still felt balanced.

 

[Fourstar]

You cant resist it forever Fourstar.... sooner or later you will brew a 3 shades or 4 shades of stout and discover for yourself what a dry stout should taste like! :icon_cheers:
Like you, i started with the standard grist, ale, flaked and roast. I always found it too one-dimensional and OTT roasty.
Brewed the 4 shades last winter and havent looked back, its a regular here and am about to tap a 3 shades to compare the 2.
Stick with the ESB yeast, i find a good english ale yeast works so much better in a stout that the irish ale yeast.
I pushed the latest 4 shades to 45 IBU and it still felt balanced.

Sweet, sounds good Smurto! I like the profile the ESB yest gives in this, regardless if its an under attenuator. If you keep the pitching rate up and ferment low, you can keep any 1968 'fruity' characters in check. Im a fan of the maltyness it leaves with the poor attenuation. :icon_drool2:

Im about to crack the keg on my Sweet Stout in the next few days, its only a '2 shades' but should be goooooood.

Crme de Stout
Sweet Stout

Type: All Grain
Date: 30/04/2009
Batch Size: 23.00 L
Brewer: Braden
Boil Size: 30.90 L
Boil Time: 60 min Equipment: My Brew Pot (40L) and Frosty Cooler (38L)
Brewhouse Efficiency: 68.0
Taste Notes:

Ingredients
4.00 kg Pale Malt, Maris Otter (Bairds) (3.0 SRM) Grain 72.1 %
0.40 kg Roasted Barley (Joe White) (413.0 SRM) Grain 7.2 %
0.25 kg Crystal, Dark (Joe White) (86.7 SRM) Grain 4.5 %
0.20 kg Carafa Special III (Weyermann) (470.0 SRM) Grain 3.6 %
0.20 kg Caramalt (Joe White) (17.3 SRM) Grain 3.6 %
0.50 kg Milk Sugar (Lactose) (0.0 SRM) Sugar 9.0 %
50.00 gm Goldings, East Kent [5.00%] (60 min) (First Wort Hop) Hops 31.6 IBU
0.50 tsp Gypsum (Calcium Sulfate) (Mash 60.0 min) Misc
1.50 tsp Baking Soda (Mash 60.0 min) Misc
2.00 tsp Chalk (Mash 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Beer Profile
Est Original Gravity: 1.053 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 4.8 %
Bitterness: 31.6 IBU
Est Color: 36.9 SRM

Mash Profile
Name Description Step Temp Step Time
Mash In Add 15.00 L of water at 71.6 C 66.0 C 60 min
Mash Out Add 9.00 L of water at 97.7 C 77.0 C 10 min

 

[devo]

Dry Irish stout which has been going down a treat this winter.

 

[fraser_john]

American Barleywine.....6th place Vicbrew 2008, brewed August 2007.

 

[kirem]

American Barleywine.....

snap.

 

[warrenlw63]

Dry Irish stout which has been going down a treat this winter.

View attachment 28254

Lookin' nice and PhAT! :icon_drunk:

Warren -

 

[devo]

cheers w..phats the glassware of choice for this brew.

 

[Fourstar]

Well to keep in theeme with everyones darks, here is my Sweet stout.

Deep roasty aroma, almost ashy smokey, sweet caramel toffee on the palate with deep chocolate roast overtones. Hop flavour is almost non existant. the EKG is definitly taking the back seat on this one but has a balanced bitterness against the roast. Full mouthfeel but finishes rather dry which is suprising considering its 8% Lactose and 8% crystal malts Comparative to 11% roasts. The perfect end to a looooooong day!

Beers! :icon_cheers:

 

[Paleman]

Love the mouse pad!!!

Me too B)

 

[eamonnfoley]

My Dusseldorfer Altbier. My second successful BIAB, nochill, since the "hosegate" saga. Beautiful german malt presence, but well attenuated. Smooth but assertive bitterness. Love this style - will be brewing more of them, thats for certain.

Excuse the background - was an afterthought to take a photo.

 

[Guest Lurker]

Shhhh....don't mention the hosegate

 

[Bribie G]

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

<newbie kegger mercilessly picking brains>

What pressure would you serve that at, Andrew?

</newbie kegger mercilessly picking brains>

 

[NickB]

Bribie - depends on what taps your running, and length of line to the tap (oh, and the temp of your kegs!)

For me, it's cheapy generic eBay taps, with 3m line. I carb at 14psi. Keg fridge is set at 4C. This is perfect carbonation for a lager (IMHO), and pretty bloody good for any APAs etc. For Bitters and Stouts, I usually force carb to approx 3/4 pressure (10psi or so) and then just gas the keg as the pressure drops (must get a secondary reg!!)

As an aside, my force carb routine is chill the beer in primary to 0C for as long as you can stand, filter into the keg, then force carb at 35psi for 90 seconds. Works for me anyhow!

Cheers

 

[AndrewQLD]

<newbie kegger mercilessly picking brains>

What pressure would you serve that at, Andrew?

</newbie kegger mercilessly picking brains>

11psi ( 76KPA) @ 4c for 2.4 volumes gassed, that's when I carb over a week or two, I've got the cheapy taps like NickB but only 2.2 mt beer line so my serving pressure is less.
If I need a keg overnight it gets 260KPA for 24 hours @4c, turns out perfect every time.

Andrew

 

[Screwtop]

My Dusseldorfer Altbier. My second successful BIAB, nochill, since the "hosegate" saga. Beautiful german malt presence, but well attenuated. Smooth but assertive bitterness. Love this style - will be brewing more of them, thats for certain.

Excuse the background - was an afterthought to take a photo.

Sorry to mention Hosegate.but............no never mind :lol: But I am interested in the attenuation/Fg/ and yeast used.

Cheers,

Screwy

 

[newguy]

Latest (and greatest) revision of my Adamiwka Alt, a Dusseldorf Altbier. Mixture of spicy hops and toasted malt in the nose, solid bitterness throughout with enough malt to almost balance in the flavour. Finishes clean and goes down easy. Recipe in the DB. :chug:

 

[drsmurto]

All these altbiers reminds me i need to brew another soon. :chug:

Love a good malty beer!

Why is my to brew list growing at twice the speed of the actual brewing?