Home Brew Forum

I've got time for a brew tomorrow so I'm doing a variation of my house stout.

Lazy Brewery Ordinary Stout

Est OG 1045 Edit 1048 (My math skills are not what they used to be)

Mash 90 mins 65c
Boil 60 mins

4kg Pale Malt
150g Flaked Barley
400g Crystal Malt
150g Chocolate Malt
150g Roasted Barley
50g Black Malt

55g First Gold 60 mins

Safale 04


Anyway, back to the chickens etc. Pix will be upped tomorrow as I've stashed the camera somewhere she won't find it

Have a good 'un SS.

always enjoy seeing a dark 'un brewed in piccies.

Hope you have a good one!

hope tomorrow is as fine a day as today for you, been sunbathing whilst brewing in february!

Good luck tomorrow

Enjoy ss

Thanks lads, I'm looking forward to doing this one as I've never used First Gold in a stout before. I know what u mean P, it's nice and warm here too. If you check out my Sunshine post you'll see a picture of what I'm having a cheeky sample of now

Have a good one subsub

Cheeky samples, that sounds like its time to open a bottle.

Have a good one SS

Hope it is an enjoyable sucess ss, good luck & have fun!

Thanks for all the encouragement lads, all went well with the brew and as promised here are some pictures

The Mash



Coming to the boil



Hops in



The boil



Cooling



Safely in the FV



Right then, back to foxwatch (bagged one last night)

Edit forgot to say that it ended up at 1048

DaaB wrote:Good to see the 33L boiler still in service, you've got your moneys worth out of that

Certainly am m8, I recommend them to anyone I know. You can't get anything better for the price Joe does them for (unless you make it yourself)

I'm thinking of brewing this recipe tomorrow. I only have WGV hops (AA 6.2%). Can anyone suggest how much I should use to give a reasonable level of bitterness.

My planned schedule is as follows:

MASH

1) Boil 13 litres of water to srike temp of 72C - add 1 teaspoonful of gypsum + 1 campden tablet.

2) Preheat mash tun by adding a couple of litres of boiling water, leave for 10 minutes, give it a swirl, and empty it.

3) Add 12.25 litres of water to mash tun @71C

4) Add 4Kg Marris Otter, 150g Flaked Barley, 400g Crystal Malt, 150g Chocolate Malt, 150g Roasted Barley, 50g Black Malt and "dough in."

5) Check mash temp is between 65-67C.

6) Fit lid.

...Meanwhile start heating 30 litres of water to 80C for batch sparging later (this is slightly more than you will need). Remember to add a campden tablet.

7) Check temperature after 20 mins and add hot water as required. Refit lid and leave for a further 1hr20minutes

8) Stir mash and take temperature - hope it is OK.


BATCH SPARGE
1) Add 7.15 litres of water at 80C to mash tun, mix in, and allow grains to settle.

2) Recirculate runnings into mash tun until they run clear.

3) Run off all wort into a collection vessel, allowing the mash tun to run dry

4) Refill the mash tun with 14.5L of hot water (80C), stir in well and allow the grains to settle once more

5) Recirculate runnings into mash tun until they run clear.

6) Run off all wort into a collection vessel, allowing the mash tun to run dry.

...ideally you should have collected 28.9L of wort.

BOIL
1) Switch on boiler.

2) Once boil has started and the vigerous foam has subsided add bittering hops

3) 45 mins into boil add whirlfloc tablet.

4) 1 hour into boil switch off boiler.
5) Cool wort - using immersion chiller.

6) Open boiler tap and let wort flow into fermentation bucket. Take a sample in the measuring cylinder to check OG (ideally should have 23 litres at 1.048)

7) Aerate and pitch yeast.

ONE WEEK LATER

Prime with 80g dried malt extract.

Hoppopotamus wrote:Can anyone suggest how much I should use to give a reasonable level of bitterness.

I'm no expert on stouts but for 40 IBU's, using Daab's calculator here, you'd need 59g, that's with an assumed utilisation of 25%.