Anyway made up an oatmeal stout mini-mash with 2 Kg of Marris otter
2.00 Kg Pale malt
1.50 Kg liquid malt extract
0.325 Kg Toasted oats
0.25 Kg Crystal malt
0.25 Kg Chocolate malt
0.10 Kg Amber malt
The flaked oats were roasted at gas mark 5 (200C) for 1 hr a few days before the brew. Held at 40C for 1/2 hour protein rest prior to the mash @ 67C.
Decided to boil in a bag so it would be easier to remove the hops and fruit without a strainer
Whaddya think of my new brix meter? Just one drop in between the glass plates at the end, close them together and you look through it like a beer kaleidoscope. The light refracts through it to give you a % sugar content. I stopped sparging at 6% Brix. Maybe a bit late but not used to doin a minimash.
Frozen fruit and the first brew of the day . . . .
Hops were just Bramling cross to add to the fruity taste and aroma. Also added a pot of black currant jam for last 20 mins.
Bramling cross 25g At start of 60 min boil
Bramling cross 10g 40 min boil
Fruit & jam 20 mins
Bramling cross 13g 20 min - return to boil after fruit addition
Bramling cross 9g 10 min
Fruit in the boil for the last 20 minutes - the wort cooler went in early to stop the bag billowing up - it took 1/2 hour to return to the boil after adding the frozen fruit (but good steeping time)!
You can't see very well from the photo but the froth on pitching is pink and unless you got smellavision I need to tell you that the aroma is fruity!!
It's been in the fv for 1 week now. Rack off tomorrow to secondary for a couple o weeks before bottling.
