Jury Duty Brewday 10-10-07 - foreign export stout
Posted: Wed Oct 10, 2007 9:37 pm
Well, I've been summoned for jury duty all week and today "the man" let us out early. How better to spend a gorgeous day than outside brewing an export stout.
Got the recipe from BYO magazine.
12 lbs 8.0 oz Pale Malt
12.0 oz Black Barley (Stout)
9.6 oz Caramel/Crystal Malt - 10L
9.6 oz Caramel/Crystal Malt - 80L
8.0 oz Chocolate Malt
1.00 oz Goldings, East Kent [5.50 %]
2.00 oz Styrian Goldings [3.50 %]
Nottingham Yeast cake from my Spitfire clone
OK, I was supposed to use all EKG, but substituted.
Crushing grains:
Adding water to the mash tun. Usually I fill 3 gallon stock pots and dump, but trying something different. Didn't like it.
Ready for the lid:
Vorlouf and sparge water heating:
Into the kettle:
Down to the future pub to keg the Spitfire, on one gas, one on the engine:
Deflated rugby ball to keep you interested, go Northern Hemisphere! Well, not France at least.
And finally into the bucket and onto the Spitfire yeast cake:
That's about it, 4 hours start to finish. Now I need a name.
Cheers
Got the recipe from BYO magazine.
12 lbs 8.0 oz Pale Malt
12.0 oz Black Barley (Stout)
9.6 oz Caramel/Crystal Malt - 10L
9.6 oz Caramel/Crystal Malt - 80L
8.0 oz Chocolate Malt
1.00 oz Goldings, East Kent [5.50 %]
2.00 oz Styrian Goldings [3.50 %]
Nottingham Yeast cake from my Spitfire clone
OK, I was supposed to use all EKG, but substituted.
Crushing grains:
Adding water to the mash tun. Usually I fill 3 gallon stock pots and dump, but trying something different. Didn't like it.
Ready for the lid:
Vorlouf and sparge water heating:
Into the kettle:
Down to the future pub to keg the Spitfire, on one gas, one on the engine:
Deflated rugby ball to keep you interested, go Northern Hemisphere! Well, not France at least.
And finally into the bucket and onto the Spitfire yeast cake:
That's about it, 4 hours start to finish. Now I need a name.
Cheers
