Stout

Mashman · Post by **Mashman** » Sat Feb 10, 2007 6:06 pm

Frothy, been doing AG for a few years on and off, haven't done much for nearly a year due to circumstances. I'm now getting back into full swing, I soon found bottling a right PITA and went to cornies. Bought a 10 litre boiler from H&G and some stainless vessels on ebay. 40lt seems sensible as 2 cornies are filled for no more effort. I need to set up a more permanent brewery as dealing with 40lts means using pumps and gravity rather than lifting tubs of hot wort. I have 2 pumps but temperature control for fermenting is my next priority.

I am reasonably experienced but there is always so much to learn!

New to stouts but think they may suit my hard water and maybe I won't have to do so much treatment. Hope to do POPs recipe soon

Mashman

SteveD · Post by **SteveD** » Sun Feb 11, 2007 1:08 am

Mashman wrote: Bought a 10 litre boiler from H&G and some stainless vessels on ebay. 40lt seems sensible as 2 cornies are filled for no more effort.

Would that be the 'tardis' model

PieOPah · Post by **PieOPah** » Sun Feb 11, 2007 2:49 pm

Frothy wrote:Hallertau are traditionally a lager hop aren't they POP?

Dunno

I used purely as I had them. My LHBS only have about 3 or 4 different hops and if I every get anything from them then I tend to grab a bag of whatever is ing (usually fuggles or goldings).

Mashman · Post by **Mashman** » Sun Feb 11, 2007 4:33 pm

[quote="SteveD"][quote="Mashman"] Bought a 10 litre boiler

Would that be the 'tardis' model

Must not post after drinking.

10 gallons of course!

Frothy · Post by **Frothy** » Wed Feb 28, 2007 4:45 am

- now I get it.

Garth · Post by **Garth** » Sat Mar 17, 2007 10:48 am

PieOPah wrote: 5.0 kg Maris Otter Pale
1.0 kg British Crystal 55Ã‚Â°L
0.5 kg Barley Flaked
0.5 kg CarapilsÃ‚Â®/CarafoamÃ‚Â®
0.5 kg Roasted Barley
0.3 kg English Chocolate Malt
0.25 kg British Black Patent
100.0 g Hallertau (4.5%) - added during boil, boiled 60 min
0.5 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 15 min
0.9 tsp Irish Moss - added during boil, boiled 15 min

Giving Pops strong stout a go tomorrow, but probably using Fuggles or Northdown as the bittering hop.

Haven't any Hallertau but 100g works out at about 60 IBU, That would be equivalent to 100g of Fuggles or about 58g of Northdown, (it's just what I have spare at the moment and they need using up).

Does around 45-50 IBU sound excessive for a stout? anyone?

shiny beast · Post by **shiny beast** » Sat Mar 17, 2007 11:07 am

It's all relevant to the strength of the beer. In a nice big stout like that, you're going to have some sweetness to offset the hops/roast grain.
45-55 seems a little bit low to me, but its all down to individual taste.

mysterio · Post by **mysterio** » Sun Mar 18, 2007 8:22 pm

For stout, Ray Daniels' rule of thumb is for a BU-GU ratio of 1. So if beer is the 1.074, shoot for IBUs of 74 (74/74=1).

PoP the recipe looks great, I've bookmarked it.

PieOPah · Post by **PieOPah** » Mon Mar 19, 2007 11:49 am

How was your Brew Day Garth?

Mashman · Post by **Mashman** » Sun May 13, 2007 9:50 pm

PieOPah wrote:KISS isn't always the best advice.

I love my stouts and always try to have at least one on tap at any given time.

So far I have never made the same stout twice BUT I will be. I recently made a stout which I loved. I have since modified the recipe to take into account my improved efficiency (although I want to be more consistent with it before I make this stout again!) I used an Irish Ale yeast (can't remember the exact yeast but any irish ale should be good enough.)

This also needs to be matured for a good month to allow the hops to mellow out.

This was a fairly big grain bill but everything about the stout was amazing....

5.0 kg Maris Otter Pale
1.0 kg British Crystal 55Ã‚Â°L
0.5 kg Barley Flaked
0.5 kg CarapilsÃ‚Â®/CarafoamÃ‚Â®
0.5 kg Roasted Barley
0.3 kg English Chocolate Malt
0.25 kg British Black Patent
100.0 g Hallertau (4.5%) - added during boil, boiled 60 min
0.5 tsp Yeast Nutrient (AKA Fermax) - added during boil, boiled 15 min
0.9 tsp Irish Moss - added during boil, boiled 15 min

PoP, brewed this on the 12th April, adjusted to give 4.5%. Just had a sample (or two!). The best stout I have ever done, possibly the best beer I have done, Superb, will try to get some pics up this week.

Mashman

BarryNL · Post by **BarryNL** » Sun May 13, 2007 11:35 pm

I have to say, I'm seriously tempted to try this one. However, the best stout I've ever found (my opinion) is the Porterhouse Wrasslers XXXX (anyone lucky enough to live in London or Dublin definitely needs to go for a pint of this). If anyone has any ideas on modifying it to taste like that I'd love to know. I think adding flavour and/or aroma hops would probably be the main difference.

PieOPah · Post by **PieOPah** » Mon May 14, 2007 6:15 am

Mashman wrote: PoP, brewed this on the 12th April, adjusted to give 4.5%. Just had a sample (or two!). The best stout I have ever done, possibly the best beer I have done, Superb, will try to get some pics up this week.

Mashman

Glad to hear that you have enjoyed the beer. I've got a stout and porter on tap at the moment but will be making this one again in the near future.

Garth · Post by **Garth** » Mon May 14, 2007 6:41 pm

sorry Pop, reply is only two months late, missed the post completely, my brewday went great, got good efficiency, it was like tar coming out of the tun, just the way I like it, have started drinking it and it's a winner,

of course I forgot, that's the day I chopped the side of me thumb off, but hey the beer is great, sod the thumb..I have another

cheers Pop, great recipe, well recommended to all lovers of the black gear

BarryNL · Post by **BarryNL** » Thu May 17, 2007 10:05 am

PieOPah wrote: 0.5 kg Barley Flaked

What do you need to do with the flaked barley? Just chuck it in the mash as it is, or put in through the mill to break it up a bit first?

PieOPah · Post by **PieOPah** » Thu May 17, 2007 10:10 am

Just chuck it into the mash

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