Small Batch of Stout #01

[Cheshire-cheese]

It's an early start

Fermentable Grams

Flaked Barley__________130 grams
Mild Ale Malt__________1040 grams
Crystal Malt___________300 grams
Carafa Special 3_______79 grams

Hops

Cascade_________90 mins____8 grams
Northern Brewer __90 mins____8 grams
Goldings_________15 mins ____8 grams


Final Volume: 6 Litres
Original Gravity: 1.055
Final Gravity: 1.016
Alcohol Content: 5% ABV
Total Liquor: 11.2 Litres
Mash Liquor: 3.9 Litres
Mash Efficiency: 75 %
Bitterness: 54.2253183111485 EBU
Colour: 174 EBC

The Mash

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Ingredients

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Mash Temp

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[Cheshire-cheese]

Lovely smell first thing in the morning

The Mash

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I'll just leave that and hunt for breakfast...

[booldawg]

Hope all goes well. Should be in the FV before midday

[Cheshire-cheese]

That's the plan. All cleaned-up and tidied away before Mrs "No more brewing until we've sold the house" gets back from her early shift.

[Cheshire-cheese]

I've just noticed the alpha acid levels of my hops are higher than in the calculations, so hops back to 6g each.
Alpha acid %
Cascade 7.6
Northern Brewer 10.5
Goldings 5.9

[WishboneBrewery]

Sounds an Interesting recipe... If I can get away with 3 brew-Saturdays in a row I might try a 6L mini mash next Saturday (Sensibly thinking I should wait until the week after as I think I'll have my small FV's full already).
How are you keeping the Mash to temperature, is it gentle heat from the hob?

My next Experiment:

Code: Select all

No.3 Stout

Maris Otter	4.25 EBC	1 lbs. 6.1 oz	625 grams	57.2%
Rye Malt	8 EBC	0 lbs. 7.3 oz	205 grams	19%
Wheat Malt	3.5 EBC	0 lbs. 3.7 oz	105 grams	9.5%
Roasted Barley	1220 EBC	0 lbs. 3.7 oz	105 grams	9.5%
Flaked Barley	3 EBC	0 lbs. 1.8 oz	52 grams	4.8%

Northdown	Whole	8.3 %	60 mins	0 lbs. 0.2 oz	7 grams	50.4%
Boadicea	Whole	7.9 %	15 mins	0 lbs. 0.2 oz	7 grams	49.6%

Final Volume:	6	Litres
Original Gravity:	1.040	
Final Gravity:	1.012	
Alcohol Content:	3.6%	ABV
Bitterness:	35	EBU
Colour:	165	EBC

[Cheshire-cheese]

Yes, not a constant heat but just brought the temperature back up a couple of times during the mash.

Hops in

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Slight change of plan. Small batch means piddly quantities to weigh out.
Late hops omitted, just 8g each of cascade and northern brewer.

[Cheshire-cheese]

20 mins until the end of the boil, Irish Moss rehydrating, IC at the ready. Time to rethink the late hops?

Boiling

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[WishboneBrewery]

Think I might go buy a 12-15 litre stock pot, if I do a 6L brew I've nothing other than the 38L boiler to boil in and 6L in the bottom of that would be a bit silly.
Go for the late ones

[Cheshire-cheese]

Tell you what, never seen it cool so fast!

[Cheshire-cheese]

Think I might go buy a 12-15 litre stock pot, if I do a 6L brew I've nothing other than the 38L boiler to boil in and 6L in the bottom of that would be a bit silly...

I now have a similar problem with the choice of FV:
do I ferment it in the bottom of a large FV or in a one gallon demijohn?
I'd be worried a full demijohn may foam over, so I think the brewbin has it.

[Cheshire-cheese]

Ahhhh! Just got distracted by a well timed "do you know what I want for Christmas..."
I over diluted it by one litre and the OG is down to 1.052
Just started reducing some wort and another distraction lead to me setting fire to the flex for my temperature probe

Doh!

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[Cheshire-cheese]

So now it's 1.053 at 33C (Calibrated at 20C) so, that's...
Well at 32C you add 0.002, so it's near enough 1.055.
Spot on!

[Cheshire-cheese]

Gravity now at 1.020 and the taste is superb: a soft,nutty flavour with coffee notes.
The intention is to rack it from primary straight into a 5L easykeg (one I prepared earlier )

[Totem]

Do you still do a 60-90 min boil with such small amounts of liquid? Looks interesting instead of doing 40 pints at a time. What did you use to cool the wort?