IN THE SHED 8TH JULY (STOUT-SMIFF)

[GARYSMIFF]

(Hello all,
Just thought I'd document what I did yesterday.
This was my 4th RIMS brew and as I have never made a AG Stout I would give it a go.
And as usual the recipe was made up on the spot.

as Follows:

2.150kg Maris Otter
1.500Kg Lager Malt
500gms Wheat malt
300gms Torry Wheat
250gms Crystal Malt
200gms Amber Malt
150gms Carra Malt
75gms Brown Malt
150gms Chocolate Malt
75 Black Malt

Mash @ 66 for 60mins
Hops:
Progress @ 60mins 30gms
Progress @ 15mins 5gms
Yeast S04


Let me know what you think........

[chris_reboot]

that looks superb just in the trial jar!

dammit, gonna pop to the shed for a quick half!

[GARYSMIFF]

Strange thing, since brewing this my shed is starting to smell like a pub.
As I type this breathing in the hoppy wort smell that still lingers whilst listening to radio 2.
and supping my 1st Brew on my RIMS.

shame its a bit chilly or I'd be in a nice place worth being in, but not bad at all.

[rick_huggins]

Ain't brewing just a fantastic sport!

My neighbours wife hates the smell from my garage on brew day; my retort "stop sniffing my garage" whilst passing them a bottle of Lambrinni LOL!

[GARYSMIFF]

or say it as it is...


F*** O**

[WishboneBrewery]

Thats quite a mix... hope it turns out a good one

I did a little Extract recipe last week that is going to be interesting, quite a strong smell while fermenting
Rye Stout

Fermentables:
Hopped DME Light - 500 g
Dried Malt Extract Pale - 450 g
Dextrose Monohydrate - 200 g
Caramalt - 150 g
Roasted Barley - 150 g
German Roasted Rye Malt - 100 g
Crystal Rye Malt - 80 g

Hops:
Liberty 25g @ 60 mins (FWH)
Liberty 25g @ 15 mins

Final Volume: 12 Litres
Original Gravity: 1.041
Final Gravity: 1.013
Alcohol Content: 3.6% ABV
Bitterness: 38 EBU (will be higher due to the bag of hopped DME)
Colour: 160 EBC

[GARYSMIFF]

The smell and the taste prior to the yeast was in the words of Lilly Allen.....Fu*king Fantastic.

as you know... I'l drink it but, this brew I plan to share, a brave step but have to do it.



Bottle some and pass to the chaps at work, they are Camra members so finger x'ed.

THAT SAID, I'm very hppy with this brew.

[rick_huggins]

I'm not really as Stout drinker to be honest; I like the odd Murphys at Xmas, Guinness when over the water and recently tried Mark "Two Dog Breweryss" porter which was much like a stout..

My old man used to drink Macinson now and again and my first ever tipple as a kiddywinkle was sweetheart... therefore I went ahead for No7 and done a 4 shades stout.

Smells fookin amazing and it's been the most vigorous ferment yet, considering it's sat at 19Deg...

It will be bottled and enjoyed over many months. so good luck with yours mucker

[GARYSMIFF]

UPDATE


Colour=dark as expected but not black, very dark brown.
Smell=now this is the strange bit but it's a Chocolate Sherry and a touch of xmas pudding if there is such a thing you could add cream and it would not be out of place.NB: I do this outside as beer in the garden always smells better.
Taste=Now its only a week old and....Dry with a heavy mouth feel but can not lay my finger on the taste as the aroma is winning over my taste at the moment.

And I think more than 4.7% but new beer always gives me a nice lift.
I'll see what another week does for it.


so far so good

[WishboneBrewery]

I just had a sneaky FV taste of the Rye stout, I pasted in above, this evening... that certainly has some interesting flavours that change on the pallet.

I'm not sure I'm a fan of a stout that doesn't have Roasted Barley, but I hope yours turns out good... try leave it alone for more than a couple of weeks!

[GARYSMIFF]

now you have me thinking, the roast barley is in the middle of the pic ( wheat above choc below) did I add that in, i'll have to check my Notes again.


NOPE: No roast Barley

[Jymbo]

Looks like more of a porter with all the Crystal, Amber, Brown and Chocolate malts - anyway, doesn't matter so long as it tastes good.

[GARYSMIFF]

I have made Dark BEER.

[simple one]

That looks fantastic. Is a reprint in order? 11 grains?

[Frisfur]

The smell and the taste prior to the yeast was in the words of Lilly Allen.....Fu*king Fantastic.

as you know... I'l drink it but, this brew I plan to share, a brave step but have to do it.

Bottle some and pass to the chaps at work, they are Camra members so finger x'ed.

THAT SAID, I'm very hppy with this brew.

Dont forget to tell them its a porter and not a stout!!!