Moved to Sweden for good on the 5th June after spending 6 months here last winter. Took 4 weeks for my things to arrive from the UK (bloody Pickfords). Finally got around to doing a test brew last Tuesday, and decided to use up a load of odds and ends (grain over a year old, hops that hadnt been in the freezer etc). As such I thought a stout was they way to go. I wanted to recreate this viewtopic.php?f=24&t=34684&p=372080&hil ... er#p372080
A Rogue Shakespeare Stout clone I brewed last year which was bloody lovely, but only realised I didnt have any kind of crystal at the start of the brewday... So to continue the odds and ends theme I decided to sub for caramalt, munich and amber additions as its what I had to hand. Hopefully this will turn out decent. Its been fermenting away happily since Wednesday morning and the brewday wasnt half as stressful as I thought brewing in a new place would be. I have a bit more confidence now and have another brew planned for tomorrow morning...
Might put a couple of pics up later
Stensjön Stout - 12/07/11
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Birdman
Stensjön Stout - 12/07/11
Last edited by Birdman on Sun Jul 17, 2011 1:38 pm, edited 2 times in total.
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Birdman
Re: Stensjön Stout
Recipe
Stensjön Stout (American / Oatmeal Stout)
Brewlength = 22L
Original Gravity (OG): 1.043 (°P): 10.7
Colour (SRM): 61.4 (EBC): 121.0
Bitterness (IBU): 66.4 (Average)
66.71% Maris Otter Malt (3.5kg)
9.51% Chocolate (0.5kg)
9.51% Flaked Oats (0.5kg)
4.76% Caramalt (0.25kg)
4.76% Munich I (0.25kg)
2.87% Amber Malt (0.15kg)
1.88% Roasted Barley (0.1kg)
11g Chinook (12.7% Alpha) @ 60 Minutes (Boil)
10g Willamette (5.5% Alpha) @ 60 Minutes (Boil)
11g Ahtanum (5.9% Alpha) @ 30 Minutes (Boil)
12g Willamette (5.5% Alpha) @ 30 Minutes (Boil)
18g Amarillo (9.7% Alpha) @ 15 Minutes (Boil)
16g Centennial (11.7% Alpha) @ 15 Minutes (Boil)
8g Chinook (12.7% Alpha) @ 15 Minutes (Boil)
Protofloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 20°C with WLP001 - California Ale
Notes: Brew Date = 12/07/11 (Evening brew started at 6pm... mashed in at 7.30pm. Finished cooling just before midnight)
Strike Temp = 74oC
Mash temp = 66-67oC
Mash vol = 13.1L and top up
Mash pH = 5.2 at start (66oC)
Final temp = 64-65oC (a bit low. managed to get it back to 66 with the 8.4L top up at 74oC)
First runnings pH = 5.1 @62oC
First runnings = 1.041 @ 54oC (1.050 SHIT). pH = 5ish.
Sparge vol = 14.4L
Sparge Stike Temp = 78oC
Sparge Temp = 70oC
Final Temp = 68oC
Sparge runnings = 1.012 @ 60oC (1.028). pH = 5.3.
Pre-Boil volume = approx 29L
Pre-Boil Gravity = 1.032 @ 43oC (1.040).
Took approx 800ml of preboil vol and topped upto 1400ml with water to make a starter. Added to 2L Flask and boiled on stove for 15 mins to sterilise before cooling....
OG = 1.043 and have around 24L so efficiency around 65%... Put into fridge overnight to cool further and left starter shaking on stirplate till the morning...
Got the fermentor out of the fridge and let the wort rise to room temp. Pitched around noon the following day at ambient temp in my storage room (19-20oC). Not too many signs of activity from the starter (stirred) but it had completely fermented out so....
Update 13/07/2011 - 12 hrs in - Krausen formed on top of the beer. Airlock happily bubbling away
Update 14/07/2011 - 24 hrs in - Ambient temp still 19-20oC. Airlock bubbling at about 17 bubbles a min.
36 hrs in - still fermenting at same rate. Skimmed the top cropping yeast and pitched with the dregs of the original starter into a 1.5L starter for a weekend brew
48 hrs - temp dropped to 18.5oC. Fermenting at a slightly slower rate...
Efficiency was shit, but not entirely unexpected given the old grain and the lack of any water treatment as I have no idea how to get a water report in Sweden and my swedish is pretty useless right now
Stensjön Stout (American / Oatmeal Stout)
Brewlength = 22L
Original Gravity (OG): 1.043 (°P): 10.7
Colour (SRM): 61.4 (EBC): 121.0
Bitterness (IBU): 66.4 (Average)
66.71% Maris Otter Malt (3.5kg)
9.51% Chocolate (0.5kg)
9.51% Flaked Oats (0.5kg)
4.76% Caramalt (0.25kg)
4.76% Munich I (0.25kg)
2.87% Amber Malt (0.15kg)
1.88% Roasted Barley (0.1kg)
11g Chinook (12.7% Alpha) @ 60 Minutes (Boil)
10g Willamette (5.5% Alpha) @ 60 Minutes (Boil)
11g Ahtanum (5.9% Alpha) @ 30 Minutes (Boil)
12g Willamette (5.5% Alpha) @ 30 Minutes (Boil)
18g Amarillo (9.7% Alpha) @ 15 Minutes (Boil)
16g Centennial (11.7% Alpha) @ 15 Minutes (Boil)
8g Chinook (12.7% Alpha) @ 15 Minutes (Boil)
Protofloc Tablet @ 15 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 20°C with WLP001 - California Ale
Notes: Brew Date = 12/07/11 (Evening brew started at 6pm... mashed in at 7.30pm. Finished cooling just before midnight)
Strike Temp = 74oC
Mash temp = 66-67oC
Mash vol = 13.1L and top up
Mash pH = 5.2 at start (66oC)
Final temp = 64-65oC (a bit low. managed to get it back to 66 with the 8.4L top up at 74oC)
First runnings pH = 5.1 @62oC
First runnings = 1.041 @ 54oC (1.050 SHIT). pH = 5ish.
Sparge vol = 14.4L
Sparge Stike Temp = 78oC
Sparge Temp = 70oC
Final Temp = 68oC
Sparge runnings = 1.012 @ 60oC (1.028). pH = 5.3.
Pre-Boil volume = approx 29L
Pre-Boil Gravity = 1.032 @ 43oC (1.040).
Took approx 800ml of preboil vol and topped upto 1400ml with water to make a starter. Added to 2L Flask and boiled on stove for 15 mins to sterilise before cooling....
OG = 1.043 and have around 24L so efficiency around 65%... Put into fridge overnight to cool further and left starter shaking on stirplate till the morning...
Got the fermentor out of the fridge and let the wort rise to room temp. Pitched around noon the following day at ambient temp in my storage room (19-20oC). Not too many signs of activity from the starter (stirred) but it had completely fermented out so....
Update 13/07/2011 - 12 hrs in - Krausen formed on top of the beer. Airlock happily bubbling away
Update 14/07/2011 - 24 hrs in - Ambient temp still 19-20oC. Airlock bubbling at about 17 bubbles a min.
36 hrs in - still fermenting at same rate. Skimmed the top cropping yeast and pitched with the dregs of the original starter into a 1.5L starter for a weekend brew
48 hrs - temp dropped to 18.5oC. Fermenting at a slightly slower rate...
Efficiency was shit, but not entirely unexpected given the old grain and the lack of any water treatment as I have no idea how to get a water report in Sweden and my swedish is pretty useless right now
Last edited by Birdman on Sun Jul 17, 2011 2:52 pm, edited 1 time in total.
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Birdman
Re: Stensjön Stout - 12/07/11
Couple of pics off the phone
The Mash
The Boil
One of the additions of the ropey old hops
Chilling
Transferring to FV
And the lake which I live next to which the beer is named after (photo taken from the living room. Check out the mini golf!)
The Mash
The Boil
One of the additions of the ropey old hops
Chilling
Transferring to FV
And the lake which I live next to which the beer is named after (photo taken from the living room. Check out the mini golf!)
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Birdman
Re: Stensjön Stout - 12/07/11
Just checked this after finally getting round to tidying up after this morning 
I noticed airlock activity was down to only one/two bubbles a minute so checked the SG and its at 1.012 after only 4 1/2 days
A little new to liquid yeasts (only done 2 or 3 brews with em) so a quick question for those in the know. I presume that as WLP001 is the same as US-05 (dried) that it also has the tendency to ferment quite dry (<1.010). I've used it once before and not had this problem, but just a tad concerned for this beer and wondering whether or not I should just crash it now.
Also, if I do crash cool (something I've never done before, but I now have an extra fridge
). What is the best way to do this? anyone got a tried and trusted regimen?
I noticed airlock activity was down to only one/two bubbles a minute so checked the SG and its at 1.012 after only 4 1/2 days
A little new to liquid yeasts (only done 2 or 3 brews with em) so a quick question for those in the know. I presume that as WLP001 is the same as US-05 (dried) that it also has the tendency to ferment quite dry (<1.010). I've used it once before and not had this problem, but just a tad concerned for this beer and wondering whether or not I should just crash it now.
Also, if I do crash cool (something I've never done before, but I now have an extra fridge
). What is the best way to do this? anyone got a tried and trusted regimen?-
Birdman
Re: Stensjön Stout - 12/07/11
Also, it tastes pretty good straight from the FV. A little on the light side colour wise. But nice silky mouthfeel, and lots of chocolate coming through with a nice hint of roast. Not bad for such a low ABV stout. Shame I dont have a Nitro bottle for the cornies really....
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Birdman
Re: Stensjön Stout - 12/07/11
Didnt crash cool this in the end. Was dry hopping the other beer and thought what the hey, so just done a tiny dry hop on this of (5g amarillo / 5g centennial). Will keg at the weekend. SG is now 1.010 and its clearing...
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Birdman
Re: Stensjön Stout - 12/07/11
Just kegged (1 cornie) and bottled (13 x 330's primed with 18g of brewing sugar).
FG = 1.010
so about 4.5%
Just cleaning up and sorting out washing the yeast cake for a future brew.
The sample is tasty
FG = 1.010
so about 4.5%
Just cleaning up and sorting out washing the yeast cake for a future brew.
The sample is tasty
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Birdman
Re: Stensjön Stout - 12/07/11
I love oatmeal stouts, this is so smooth with a full mouthfeel
Gonna have to start brewing more stouts...
Gonna have to start brewing more stouts...
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Birdman
Re: Stensjön Stout - 12/07/11
So after only 3 days in the keg I've ended up taking 2 pints of each beer tonight...
Always the problem when you have nothing else to drink (hadnt brewed in a long while prior to these two).
Anyway, this stout is great. SO drinkable, mega chocolate-y and smooth, but with enough bitterness to keep me honest. Perfect session beer.
Always the problem when you have nothing else to drink (hadnt brewed in a long while prior to these two).
Anyway, this stout is great. SO drinkable, mega chocolate-y and smooth, but with enough bitterness to keep me honest. Perfect session beer.