Brewday 23/03/07

[tubby_shaw]

As I go onto permanent nights next week and Sunday is my birthday and I'll be expected to be sociable this weekend tomorrow is likely to be my last brew for a while
So to clear out the malt store I've come up with this recipe for a stout, does anyone think I should reduce the roast malts?

Dusty Rot
23L, 75% efficiency OG 1.043 41 IBU's

2.5 kg Optic pale malt
450g black patent malt
350g flaked maize
300g chocolate malt
300g cracked wheat
270g amber malt
100g demerara sugar

30g Target hops 75 minutes boil
10g goldings at boil power off
10g goldings dry hop

And yes Max I'll take pics

[tubby_shaw]

OK pictures for Max,
Grist roughly mixed prior to dough in

I intend to add the black malt at the end of the mash, hopefully to reduce some of the bitterness but keep the colour.
Mash underway

More later

[louthepoo]

good luck with yours tubby, my mash hasn't gone to plan

I need a digital camera i think, its a lot better seeing the process than just hearing about it,

all the best, LTP

[delboy]

good luck with yours tubby, my mash hasn't gone to plan

I need a digital camera i think, its a lot better seeing the process than just hearing about it,

all the best, LTP

Check this link out it all became clear for me after looking through it.
http://cruisenews.net/brewing/partial_mash/index.php

[delboy]

As I go onto permanent nights next week and Sunday is my birthday and I'll be expected to be sociable this weekend

25th of march the birthday of champions. Im heading to a wee cottage on the atlantic ocean for my b'day were i shall be doing nothing more stressful than taking the dogs for walks on the beach, overeating and over imbibing the dark stuff

[tubby_shaw]

Sorry to hear it's gone TU LTP, I'm not having it all my own way today either
The element on my HLT has packed up and I've managed to spill 90+ campden tablets all over the garage floor
Any way hurdles have been overcome
Running off into the boiler

I have also maintained the grain bed at 77C during the sparge again.

[GTATTY]

Nice pictures there John

I'm doing my Sherwood Best bitter kit now as I type!

Good luck mate

Graham

[tubby_shaw]

Thanks Graham
So there's at least three of us brewing today

Hot break picture

I had to quickly drop the camera (phone) after that pic was taken and beat back the froth
I think I'm going to go back to first wort hopping, no mad boil overs, my beers always clear really well and they are bitter enough for me.
I think the benefits outweigh the drawbacks

[UserDeleted]

Hot break picture

While not wishing to seem contoversial with my first post here, but that isn't the 'Hot Break' That is simply wort boiling, hot break only appears from the middle to the end of the boil, as the lower molecular weight proteins start to gum together.

Its an interesting thing to watch. Take regular samples of the wort as it boils at 10 minute intervals. As the cloudy wort clears you start getting tiny particles appearing, as time progresses these get bigger and bigger and more 'woolly'. As Dave Line says "Boil to achieve the hot break".

[tubby_shaw]

Hot break picture

While not wishing to seem contoversial with my first post here, but that isn't the 'Hot Break' That is simply wort boiling, hot break only appears from the middle to the end of the boil, as the lower molecular weight proteins start to gum together.

Its an interesting thing to watch. Take regular samples of the wort as it boils at 10 minute intervals. As the cloudy wort clears you start getting tiny particles appearing, as time progresses these get bigger and bigger and more 'woolly'. As Dave Line says "Boil to achieve the hot break".

Please feel free to be as controversial as you like
This is just wort boiling

It was my understanding that the foam created at the onset of the boil is the proteins etc that coagulate and increase in size as they clump together due to the rolling action of the boil
But I am always willing to be educated

[UserDeleted]

It was my understanding that the foam created at the onset of the boil is the proteins etc that coagulate and increase in size as they clump together due to the rolling action of the boil
But I am always willing to be educated

The gunge that forms as the boil starts are the protiens that that have been degraded during the malting and mashing process. As the boil proceeds this gunk is broken up by the boil action and does indeed form part of the hot break. However, even by skimming this gunge prior to the wort boiling, a hot break still forms as the lower molecular weight proteins coagulate during the boil. The hot break is simply the point at which most of the coagulation has occurred and the beer is 'stable' WRT wort clarity and protein haze

[tubby_shaw]

All done and dusted by 3pm.
Got 23L at SG1.042

[louthepoo]

well done tubby, this is the longest i've ever brewed for and its still not finished - i need a wort cooler!

[tubby_shaw]

Well just had my first pint of this one and even if I do say so myself it's a winner
This is a pic of the second glass, the first one didn't last long I was a bit thirsty after a nights work



The first thing that I get from this stout is the coffee like aroma that I attribute to the amber malt, on tasting I get Green & Blacks dark chocolate flavour and then a sweet malt flavour comes through and then after swallowing the intense but not overwhelming bitterness of the hops
Or to put it another way "Bloody lovely"

[bitter_dave]

Looks very nice Tubby, but why are you drinking it out of a vase?