Try some of these great recipes out, or share your favourite brew with other forumees!
-
onlooker
Post
by onlooker » Sat Mar 31, 2007 9:44 pm
Well its time to add anouther vintage to the cellar list, or at least it will be in a couple of months when it goes in the bottle.
Today its brew day for my Imperial Stout
Merchant Of The Devil
Grist:
Mash 1
-4 kg maris otter pale
-1 kg pilsner malt
Mash 2
- 6 kg maris otter pale
- 1.5 kg roast barley
- 500g dark crystal
- 300g patent
Hops:
- 130g Super Alpha 90min
- 80g fuggels 30min
- 50g fuggels 20min
Adjunct:
- demarrera sugar for gravity adjustment if required.
Yeast:
s-04 cake from bitter.
-
SteveD
Post
by SteveD » Sat Mar 31, 2007 11:14 pm
What's the method? 2 mashes and combine in the boiler?
Sounds very Devillish
-
onlooker
Post
by onlooker » Sat Mar 31, 2007 11:24 pm
Its my standard high gravity method of using the first mash to provide strike water for the second. , anything left can go in the kettle with the second mash's run off.
-
SteveD
Post
by SteveD » Sat Mar 31, 2007 11:37 pm
Great. What OG are you aiming at?
-
onlooker
Post
by onlooker » Sun Apr 01, 2007 12:42 am
1100 or higher.
-
maxashton
Post
by maxashton » Sun Apr 01, 2007 9:23 am
Stout is right, eh? Staunch. Possibly even stoic!
-
onlooker
Post
by onlooker » Sun Apr 01, 2007 10:50 am
o.g. = 1111
awsome, no sugar added either.
Theres a sh#t load of alpha acid in that hop bill and yet the wort merely tastes ballanced right now.
Just pitched the yeast, , hop she doesnt blow her top over night, our damn summer doesnt want to let go.
-
SteveD
Post
by SteveD » Mon Apr 02, 2007 1:14 am
Fabulous
The old brewers would have been proud. Keep it for a couple of years?
-
onlooker
Post
by onlooker » Mon Apr 02, 2007 12:47 pm
she did pop her top, while I was at work, hopefully no harm done though other than a mess on the carpet to be cleaned.
I brew variations of this recipe about twice a year. However resisting the urge to drink bottles is pretty hard. Right now I have a June 06 vintage and a Nov 06 vintage in the cellar.
-
mysterio
Post
by mysterio » Mon Apr 02, 2007 4:43 pm
Amazing looking beer. The wort is like syrup when it gets up to those levels!
Any particular reason for the pilsner malt along with the MO or is it just what you had on hand?
-
onlooker
Post
by onlooker » Mon Apr 02, 2007 10:13 pm
Im a geek. Historically Barclay Perkins then Courage added a portion of pilsner malt, its suspected that the ships that carried the stout to Continental Europe carried back pilsner malt in their holds.
I buy mine specially as I dont use it for anything else!
