Best recipe for Beamish stout

[boingy]

I'm brewing stout on Thursday and I fancy a Beamish clone.

We have quite a few variants for Beamish on here. Anyone got any strong preferences?

The first recipe I stuck into Promash came out at 1038 OG with 56 IBU. Sounds a bit wrong to me.

[Garth]

The one in BYORAAH is 1039 and 40 EBU, any good?

[boingy]

The one in BYORAAH is 1039 and 40 EBU, any good?

That would be mighty fine if only Amazon would send me the sodding book!

The one that came out at 56 IBU was also claimed to be a Wheeler recipe and was from here:

www.jimsbeerkit.co.uk/forum/viewtopic.php?f=5&t=8966

I'll probably just scale back the hops a bit.

[Garth]

nah, the one I have is the BYORAAH 'Classic' 1993 version

in that post he dosen't state the AA of the hops so it may not have been that high, anyway the hops are different and so is the grain bill,

[aceuass]

This is out of BYO 150 clone recipes and is one of next brew

Beamish
Dry Stout
2.65kg Pale Malt (2 Row) UK (3.0 SRM) Grain
226g White Wheat Malt (2.4 SRM) Grain
170g Chocolate Malt (350.0 SRM) Grain
128g Roasted barley (500.0 SRM) Grain
110g Caramel/Crystal Malt - 60L (60.0 SRM) Grain
43g Black (Patent) Malt (500.0 SRM) Grain
0.60 oz Goldings, East Kent [5.0 %] (60 min)
0.50 oz Challenger [7.0 %] (60 min)
0.25 oz Hallertauer Hersbrucker[4.0 %] (15 min)
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
170g Cane (Beet) Sugar (0.0 SRM)
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale

Mash at 149F in 9l 60mins
collect 4 gallons
add 2.5 gallons of water
boil 90mins
add sugar and whirlfloc 15 mins
ferment at 70F

Cheers
Paul

[Parva]

Crikey, that's a supermarkets worth of ingredients!

[Trough Lolly]

And even if you use a ton of wheat, who gives a toss about beer haze in a stout!!

Cheers,
TL

[Barley Water]

I am certainly no expert on stout but I am not sure I would use the Fuller's strain on a dry stout. That yeast is one of my favs but it tends to leave the beer full bodied relative to other choices out there as it does not attenuate all that well. I would suggest using one of the Irish ale yeasts, I know both White Labs and Wyeast both market one. Just watch the diacetyl, the Irish strains will throw some of that off (as will the Fuller's strain). For whatever reason, I have had better luck with the White Labs version but they are supposed to be the same so maybe it's just me. I recently made an oatmeal stout using the formulation published by the great Jamil Z and it came out pretty well. I used WLP02 but then I was looking for a slightly sweeter finish than you would want in a dry stout. I also wonder if you really want to add crystal malt to a dry stout for the same reason but I will leave that argument to the pros.

[boingy]

Decision time approaches. I need to finalise the recipe and get the grains into the house tonight to make sure they are at room temp. That BYO recipe has way too many ingredients for my liking so I think I will tweak that other one to reduce the IBU.

As far as yeast is concerned I find myself with an unusually large choice. Currently in my fridge are both SO4 and US05 heheh.

Time for a bit of Promash methinks....

[boingy]

Settled on this:

Twiglish Stout

3.0kg Pale MO
0.2kg Choc Malt
0.4kg Roast Barley
0.6kg Wheat Malt

25g Northdown 70 mins
25g Halletauer 70 mins

SO4 yeast (surprise, surprise...)

Basically the forum recipe rounded off a bit, plus a bit of malt with the hops toned down.

HLT is on the timer. Should hit stike temp about 7.15am. Nice early start...

I'll let you know how it goes.

[aceuass]

I am certainly no expert on stout but I am not sure I would use the Fuller's strain on a dry stout. That yeast is one of my favs but it tends to leave the beer full bodied relative to other choices out there as it does not attenuate all that well. I would suggest using one of the Irish ale yeasts, I know both White Labs and Wyeast both market one. Just watch the diacetyl, the Irish strains will throw some of that off (as will the Fuller's strain). For whatever reason, I have had better luck with the White Labs version but they are supposed to be the same so maybe it's just me. I recently made an oatmeal stout using the formulation published by the great Jamil Z and it came out pretty well. I used WLP02 but then I was looking for a slightly sweeter finish than you would want in a dry stout. I also wonder if you really want to add crystal malt to a dry stout for the same reason but I will leave that argument to the pros.

I also wouldnt of thought using the wyeast 1968 but this is what it states in the magazine for a Beamish, they know a lot more than me about cloning.
So this is what I intend to use, I will let you know how it turns out
Cheers
Paul

[boingy]

As mentioned in another thread, here a few pics of today's brew session.

Boil underway in my new-ish boil pot. 51cm diameter, 65 litres, and big enough to use all 4 gas burners on the cooker. Note the steam outlet I added at the top left. That's 32mm waste pipe and a 32mm polyprop tank connector from B&Q. The pipe is about 6 foot long and pokes out of the kitchen window. You can just see the black self-adhesive foam tape I added to the lid to make sure the steam goes down the pipe. The pan is standing on a 1 inch high trivet I had to improvise to allow enough air to reach the burners. Without the trivet the gas does not ignite until it has flowed up the side of the pot, which can be interesting. If only I had thought to shine up the outside for the pics. Still, I suppose it prevents you from seeing that I was naked...





The other end of the steam outlet. I used a few elbows to get the steam far enough from the window to stop it just blowing back in. Note that the pipe runs slightly downhill to make sure any condensation does not run back into the boiler.





New pan means new IC needed. This pan is wide so the wort is shallow. Here is my solution. About 15 metres of 8mm copper tube wrapped around a fire extinguisher. Me and my better half made it by dancing around a workmate which was clamping the extinguisher. We had to pause halfway through due to dizziness...





The IC in action. You can see how much wort was lost during the boil. That is about a gallon. Cooling took about 20 minutes to get to 25 degrees.





The cooled wort hitting the FV via a Jim-type aerating sieve. I forgot to recycle the first pint so you can see the resulting bits of hops in the sieve.



The OG hit 1039 exactly and all in all it was a successful and efficient brew day. All done by noon. Now comes the hard bit. Waiting....

[Bru4u]

Nice setup Boingy.
This might intrest and inspire ya, pity it's bieng closed.

Beamish Tour Video