How do all
The barefoot brewery will be firing up again tomorrow, I have been busy working out my recipe / stealing from Marc Ollossen and was wondering if you chaps would give it the once over please. It is shamelessly stolen from my nice new recipe book (Cheers Marc) and is based on the Styrian Stunner.
Grain Bill
4.260kg Pale malt
0.300kg Crystal Malt (120L)
Hop Schedule
66g Styrian Goldings 4% (Full 2hr boil)
12g Styrian Goldings 4% (Last 15 Mins)
Given that I am aiming for a 23l brew length after the 2hr boil and I anticipate losing around 3l to the hops and trub I am looking at a pre boil volume of 32.5l - does this sound about right
If I add 4.5 l for grain absorption and 0.75l for dead space in the mash tun means I need to prepare 37.75l of water - call it 40 for luck does this sound right?
I am batch sparging - if this makes any difference
Camera batteries are on charge everything is clean and ....sh1t the bloody water...right I'm off to sort my water out!
Brewday - 16th June 2007 Styrian Stunner Dark
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Bigster
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Vossy1
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SteveD
I agree with SteveD totally on that one, I'm just starting to drink this one made to Steve's hopping schedule
I added 45g of Styrians in at switch off and the bitter lemon/grapefruit taste/aroma at the end is amazingly sharp and fresh tasting without being too bitter
have a good brewday J P, there's not much else to do in this piss-poor weather we're getting at the mo
mine was a 25 litre batch
EK Goldings 46g 90mins
Styrian G 42g 90mins
Styrian G 30g 15mins
Styrian G 45g 0mins
I added 45g of Styrians in at switch off and the bitter lemon/grapefruit taste/aroma at the end is amazingly sharp and fresh tasting without being too bitter
have a good brewday J P, there's not much else to do in this piss-poor weather we're getting at the mo
mine was a 25 litre batch
EK Goldings 46g 90mins
Styrian G 42g 90mins
Styrian G 30g 15mins
Styrian G 45g 0mins
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Vossy1
thank SteveD, it's his hop schedule just tailored to my brew size,
it has made a delicious beer,
I have a 10 litre polypin full and about 10 or so bottles left. The bottles are much hoppier than the polypin, which is to be put on handpump for guests at a buffet after a christening next month.
Like a good brewer/cellarman I've been 'releasing' the pressure every now and then, 'unfortunately' half a pint has been coming out with the excess gas each time and I'm having to dipose of this internally.
it has made a delicious beer,
I have a 10 litre polypin full and about 10 or so bottles left. The bottles are much hoppier than the polypin, which is to be put on handpump for guests at a buffet after a christening next month.
Like a good brewer/cellarman I've been 'releasing' the pressure every now and then, 'unfortunately' half a pint has been coming out with the excess gas each time and I'm having to dipose of this internally.
Last edited by Garth on Sat Jun 16, 2007 7:16 am, edited 1 time in total.
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Vossy1
Now, that is a shame'unfortunately' half a pint has been coming out with the excess gas and I'm having to dipose of this internally.
I must admit to prefering the hoppier profile of my bottled brews to that of the kegged ones.
Did the original hopping schedule have 12g as aroma Garth which you upped to 45g
Last edited by Vossy1 on Sat Jun 16, 2007 7:17 am, edited 1 time in total.
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J_P
Mash will be over 0920 got a nice early start.
I have made an executive decision that I am going to brew the stunner "as is" in my new book and add a couple of ounces of Styrians when the boiler is turned off as per SteveD, Garth and Vossys suggestion.
I am going to do a double brew-day and take advantage of the cold snap. Brew number 2 will be a hobgoblin clone, what's the point of having two fermenters and only using one. That way the Mrs can have the light hoppy beer she wants and I can have the dark beer I want 
smiles all round.
It may well be hard but I'm not going to learn how to brew watching airlocks bubble am I?
That means I'm going to have to bottle up the barefoot bitter after 3 days at 1050 and visit the hop and grape at some point between the brews!
Busy Busy
I have made an executive decision that I am going to brew the stunner "as is" in my new book and add a couple of ounces of Styrians when the boiler is turned off as per SteveD, Garth and Vossys suggestion.
I am going to do a double brew-day and take advantage of the cold snap. Brew number 2 will be a hobgoblin clone, what's the point of having two fermenters and only using one
. That way the Mrs can have the light hoppy beer she wants and I can have the dark beer I want smiles all round.It may well be hard but I'm not going to learn how to brew watching airlocks bubble am I?
That means I'm going to have to bottle up the barefoot bitter after 3 days at 1050 and visit the hop and grape at some point between the brews!
Busy Busy
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bandit
That Styrian Stunner is a stunner, as Steve says dont forget the late hops. The guys tried the first samples this week and cant wait for my daughters 4th Birthday BBQ next saturday to see how it works on a session. I will have replacements in the fermenyers next wednesday, as its time to brew again.