AG#2 "Black Ice" 15/10/07

[CrownCap]

Today its time for my second AG. I'm aiming for a (very rough) Titanic Sout-alike, but its basically a scaled down version of Strong Stout V2 from PoP's recipie database (many thanks PoP!).

3500g Maris Otter Pale Malt
700g Crystal Malt
350g Flaked Barley
350g Carapils Malt
350g Roast Barley
210g Chocalate Malt
180g Black Malt

Challenger (7.3%) 50g for 90mins, 15g last 15 mins

Mash 66°C for 90 mins
Boil 90 mins

OG 1052
FG 1013
IBU 40
FV 23L

Ferment with Safale S-04

Calcs all done on ye olde notepad but they seem reasonable looking at other recipies. Got to add a second element to the boiler before I start but hopefully should have the mash on by 10am.

PS, the name Black Ice refers to the iceberg that hit the Titanic and the fact its a stout and NOT because I'm longing for some Guiness Extra Cold (yuk!)

[tubby_shaw]

Good luck with it CC
Keep us informed with how it goes

[CrownCap]

There's an awful lot of specialty malts there, almost 2 kgs, I reckon it could be a bit heavy but then I don't like using a huge amount of them personally.

I've used the same proportions as PoPs recipe, just reduced to about 3/4 of his total as I don't really want the final product weighing in at a hefty 7+%

63g of Challenger (depending on who's calculation you go with) will give probably give you closer to 50 IBUs. Check it out with this calculator http://www.18000feet.com/calculators/ho ... ations.htm I reckon you'll get a utilization of around 25%.

I used your calculator (and the batch sparge one, many thanks, they're great), but entered a 20% utilisation. Might go with 25% then if that's more realistic.

Just weighing out the grains now. Strike water almost up to temp...

[CrownCap]

Yeah,I'd be interested to here too! Especially since the mash is now well under way, smells gorgeous mind you.

I've edited the original post to use a 25% hop utilisation, so will now use about 50g.

[awalker]

I like DaaB would find that very heavy on specialty malts

I would back right off all of the specialty malts
Its going to be very dark 50.5 SRM and very heavy to drink with out being strong in alcohol

Although that might be your thing

[Aleman]

3500g Maris Otter Pale Malt
700g Crystal Malt
350g Flaked Barley
350g Carapils Malt
350g Roast Barley
210g Chocalate Malt
180g Black Malt

Crystal and Carapils - Same thing Really, so you are looking at 1/4 of the grist being Crystal . . . SH Dark Ruby Mild gets away with it by being high gravity, not sure you will with the other dark grain.

Flaked Barley is fine.

Roast Barley AND Black Malt . . . Personally I'd drop the Black Malt.

Unless you mash this cool you won't hit you est FG of 1.013 I'd suspect 1.020 possibly higher.

[Wez]

Crystal and Carapils - Same thing Really

Are they? Confused now I thought that Carapils was malted at lower temperature than Crystal and it's good for head retention...?

[Aleman]

Sorry Wez, What I really meant to say is that they are both 'caramel' malts, Carapils is the 'lager' version of Crystal and consequently I think of them as the same.

[Wez]

Gotcha - brewing with Crystal & Cara on Wed and hit the panic button

[CrownCap]

Thanks for your input guys, very much appreciated.

Well, deed is done! Its now sitting in the fermenter. This is my Christmas brew so I am after something quite 'meaty' but at the same time would like to sup a few without keeling over (doesn't impress the in-laws particularly )

Are they? Confused now I thought that Carapils was malted at lower temperature than Crystal and it's good for head retention...?

Indeed, Carapils is not the same as Crystal, its essentially a very light (almost the same colour as pale malt) kiln converted malt so is at least in the same 'family'. It does however have quite a high level of dextrins.

The mash was at around 65.5C average (only dropped 0.3C).

Its definitely a heavy liquor with a very deep brown rather than black colour. I've had a sneaky couple hundred ml sample and its got a great coffee and bitter chocolate flavour. To be honest I could drink it as it is, its not actually as heavy as it sounds. A bit of alcohol will just be an added bonus! I'm fermenting with S-04 so I'm hoping to get fairly good attenuation of the easy stuff that's available leaving the rich heavy dextrins to balance the bitterness that is definitely there. I guess only time will tell!

[CrownCap]

Well, this one went into bottles at the weekend. As TJB had suggested it got down to a FG of 1020.

Might have to rename it "Espresso Stout" having had a sneaky brewer's perk pint mind you. There is a faint hop flavour and aroma, probably about the right amount. Its got a good body, but not cloying. Malt and dark chocolate come through to start with ending with a VERY long dark roast coffee finish. I'd guess its a bit heavy on the roast barley to be truthful, but its a flavour that grows on you as you work down the pint.

Question... does grain bitterness mellow in the same way the hop bitterness does If so that should round it off a bit.

All in all, an interesting second full mash attempt, and a few good lessons learned and not the complete disaster I had feared once I had started brewing it.

[Garth]

Question... does grain bitterness mellow in the same way the hop bitterness does If so that should round it off a bit.

this might be the black malt, when I've noticed it in a brew, it hasn't ever gone away, I'm a big fan of Pops V2 stout, done it at least 3 times now, and have noticed this slightly, but not so much as to spoil the beer, it seems to go with the bittering hops quite well.

[ECR]

I did exactly this (ie PoP's recipe less 25%) four weeks ago - reduced it mainly because I didn't think I would get the full amount of grain into the mash tun and still have room for any water!

It's maturing for Christmas now - hoping it turns out OK (It certainly looked and smelled good )