Beamish Stout

[deadlydes]

Could someone please post the Beamish recipe from wheelers book (i think thats the one BCEBAH or whatever it is).

i have heard its a cracker.

cheers
Des

[bitter_dave]

There's recipe for Beamish Irish Stout in BYOBRAAH:

For 25 Litres (23 litres in Brackets):

Pale Malt 3,100 gm (2,850 gm)
Chocolate Malt 220 gm (205 gm)
Roast Barley 440 gm (405 gm)
Wheat malt 660 gm (610 gm)

Northdown 90 mins - 34 gm (31 gm)
Hallartau 90 mins - 36 gm (33 gm)

Styrian Goldings 15 mins - 10 gm (10 gm)

OG: 1039; IBU: 42.

[oxford brewer]

In my book by Wheeler he does a Squeamish Irish Stout
Pale Malt 3.300g
Wheat Malt 700g
Chocolate Malt 450g
Roast Barley 230g
Hallertau hops 18g(90mins)
Northdown hops 30g(90mins)
Styrian Goldings hops 20g(90mins)


OG 1.040
Bitterness 40 EBU
FG 1.012
ABV 3.8%
Final Volume 23 litres
Mash Temp 66c
Mash Time 90mins
Boil Time 90mins

[johnmac]

GW Beamish is worth trying.

[SteveD]

From Wheeler; Brew Your Own Real Ale At Home - BYORAAH, 1994 reprint.

OG 1039

Pale Malt 2.80kg
Chocolate malt 0.17kg
Roast barley 0.420kg
Wheat malt 0.420kg

Copper:-

Cane Sugar 0.210kg
Maltose Syrup 0.210kg
Northdown Hops 31g start of boil
Styrian Goldings 35g start of boil
Styrian Goldings 15g last 15 mins

Mash at 66, 2 hrs. Boil, 2 hrs. FG 1009, 4.1abv. Bitterness 40ebu. Final vol 23L

Cheers,

Steve

[deadlydes]

thanks for all those
i think its the last one i have heard about as i have heard i have to add sugar.

one question maltose syrup. is there an alternative? as i dont have any.

Cheers
Des

[deadlydes]

to quote garth on this thread http://jimsbeerkit.co.uk/forum/viewtopi ... 9707#39707

Maltose Syrup 530g (replace with flaked maize)

i take it you mean add to the mash the same amount of maize as you would have maltose syrup? or probably a bit more to account for efficiency?

[Garth]

I think that's what Rab told me, he replaces it gram for gram, maltose syrup is hard to get hold of now and a couple of Wheelers books use it a fair bit in recipes.

[SteveD]

thanks for all those
i think its the last one i have heard about as i have heard i have to add sugar.

one question maltose syrup. is there an alternative? as i dont have any.

Cheers
Des

Cheers, glad I could help. It is THE one, as I wrote the post reading directly from the book ....what is that bit all books have? No unauthorised copying, printing in whole or part is permitted, etc..... uh-oh!

[RabMaxwell]

Hello all i do replace gram for gram i have seen extraction rates on the net for flaked maize & Maltose syrup and there isn't much in it. Anyway i have used both and i find flaked maize gives a better flavour in my beers. Also i now get flaked maize from a horse feed supplier for £6 / .25 kg sack. Before i was buying from Hop & Grape but there supplier had changed & there flaked maize was ground up almost to a powder. I had a couple of stuck run- offs with it but when the the wife was buying dog food & chews from a farming supply store i noticed sacks of flaked maize (Bingo)

[deadlydes]

cheers for that.
i get my maize from a similar supplier for around the same price! a fellow brewer around me gets flaked barley from a farming shop also.

[norman]

Try here for maltose syrup.
http://www.art-of-brewing.co.uk/acatalo ... atalogBody
The beer enhancer.
http://www.ragus.co.uk/products/page7.html
http://www.goodnessdirect.co.uk/cgi-loc ... 03692.html

[maltman14]

From Les Howarths ebook
Beamish
IBU 38-44
Pale malt ,Stout Malt,Wheat malt and Wheat Syrup
Hops Hallertau Northdown Perle and Styrian

Stout malt is available from Bairds and is described as a low colour malt with high diastatic power to convert the high amount of adjucts but no idea what wheat syrup is or where to get it

Kelvin

[deadlydes]

cheers Kelvin
i was just curious how it compared to your recipe as i know you always change things!

[onlooker]

From Les Howarths ebook
Beamish
IBU 38-44
Pale malt ,Stout Malt,Wheat malt and Wheat Syrup
Hops Hallertau Northdown Perle and Styrian

Stout malt is available from Bairds and is described as a low colour malt with high diastatic power to convert the high amount of adjucts but no idea what wheat syrup is or where to get it

So if Stout Malt is low colour, then where the hell is the colour coming from ? surely an Irish Dry Stout is exemplified by roast barley.

That looks like a pale ale recipe to me.