Stout kegged

[full malty]

So what's every one brewing ?

Today I kegged around ten gallons of my Black Black Thursday Stout.

This was brewed a fortnight this Saturday.

I kegged directly from primary.

My recipe is quoted below. It's a little unusual for a stout, but I wanted to get rid of some ingredients, eg. the Muntons DME (dried malt extract... "spraymalt").

A typical Guinness recipe is 80% pale malt; 10% roasted barley and 10% flaked barley.

The stout is a little over-hopped per 'the standard', but if you brew for yourself, you brew as you like your beer !

The yeast was 3rd generation Gervin/Nottingham SLURRY. This gives an explosive fermentation and requires a rather lager fermentor of the use of an antifoam agent. I choose the later. I'll post a note on the Yeast to the Yeast section of this forum.

I'm going to leave this sit in the keg for a while. It's been so hot here the past few days I'm glad this batch wasn't infected.

Here's the recipe, taken from Promash


------------------

Batch Size (L): 48.00 Wort Size (L): 48.00
Total Grain (kg): 11.30
Brewhouse Efficiency: 65 %
Wort Boil Time: 180 Minutes

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
4.4 0.50 kg. Muntons DME - Light England 1.046 5
66.4 7.50 kg. Pale Malt(2-row) Great Britain 1.038 3
6.6 0.75 kg. Crystal 105L Great Britain 1.033 105
6.6 0.75 kg. Torrefied Wheat Great Britain 1.034 2
1.8 0.20 kg. Black Patent Malt Great Britain 1.027 525
1.8 0.20 kg. Chocolate Malt Great Britain 1.034 475
5.3 0.60 kg. Roasted Barley Great Britain 1.029 575
7.1 0.80 kg. Flaked Barley America 1.032 2

Hops

Amount Name Form Alpha IBU Boil Time
--------------------------------------------------------- --------------------
105.00 g. Wye Target Whole 11.00 79.1 180 min.

Yeast
-----

Gervin/Nottingham

[Jim]

Wow, that's quite a mixture, FM!

As forum regulars are aware, I fitted a new kitchen last month, so I don't have a batch brewing at the moment. However, I am about 4 or five pints into a barrel that I brewed in May. I called it 'Barbecue Bitter' in anticipation of it's expected use!


Grain: 4kg Marris Otter pale malt
250g Crystal Malt

Mash was 75 minutes at around 66C, pH measured at 5.2

Hops:

Start of boil: Challenger (7%) 30g + Fuggle (5%) 15g (total IBU 26)

45 minutes before end of boil: Golding (4.5%) 10g

15 minutes before end of boil: Golding (4.5%) 10g

Total boil time was 75 minutes.

OG was 48.

It's rather nice!

[full malty]

Hi Jim,

When exactly are you measuring PH during the brew process ?

What are you using ?

I bought a 2nd hand PH meter last year off eBay, however, I have not actually used it yet.

Cheers

Full Malty :rolleyes:

PS. You mentioned IBU of 26... yikes, that's a little understated for my tongue. I think I might be a bit of a hophead as a like a hoppy bite in everything I brew, be that stout, lager, bitter or whatsoever !

[Jim]

QUOTE (full malty @ Jul 22 2005, 08:07 PM) Hi Jim,

When exactly are you measuring PH during the brew process ?

What are you using ?

I bought a 2nd hand PH meter last year off eBay, however, I have not actually used it yet.

Cheers

Full Malty :rolleyes:

PS. You mentioned IBU of 26... yikes, that's a little understated for my tongue. I think I might be a bit of a hophead as a like a hoppy bite in everything I brew, be that stout, lager, bitter or whatsoever !
Hi FM, I'm using narrow range pH papers and I sample about 10 minutes into the mash. In truth, I doubt if the accuracy is much better than +- 0.2, but they give a good indication that everything's OK.

And yes, I like my hops in moderation! Some of the recipes I followed early on were far to bitter for my pallate; of course the characteristics of the water are rumoured to affect subjective hop flavour, so maybe it's something to do with that, I don't know.

[Reg]

QUOTE (full malty @ Jul 22 2005, 07:07 PM) PS. You mentioned IBU of 26... yikes, that's a little understated for my tongue. I think I might be a bit of a hophead as a like a hoppy bite in everything I brew, be that stout, lager, bitter or whatsoever !
Not that I'd go against Jim... the father of our forum :huh: but Jim seems to be getting a lotta taste from a very little hop. Then again our we have been educated by alot of importing and exporting over the years which tends to lead to more hopping...

English ale was originally brewed without hops, I understand...

[full malty]

QUOTE (Reg @ Jul 22 2005, 07:16 PM)
English ale was originally brewed without hops, I understand... 

Yes, you're quite correct Reg.

I grow wormwood, meadosweet, horehound, alecost and many other herbs in my garden, however I've never actually tried any of these. Also sowed some bog myrtle this year... I think this was used in times past. Cheers

[Jaytee]

QUOTE A typical Guinness recipe is 80% pale malt; 10% roasted barley and 10% flaked barley

I used to like a drop of Guiness and I'd read 70% pale, 10% roast barley and 20% flaked barley.

I did this as a partial mash recipe back in May, 23 litres, OG 1.038 and IBU 35
Light Malt Extract 1.650
Pale Grain 0.800
Roast Barley 0.400
Flaked Barley 0.800
Bottled with about half the normal priming sugar.

It's taken about 6-8 weeks to get to where I thought it should taste.
Early tastings (4-6 weeks) were a little sweet initially but now it's nice & dry & bitter.

I'll do it again and be prepared to let it age

Cheers - jaytee