Smurfies Stout - 17/04/2007

[Bigster]

Have finally got round to brewing myself a stout of sorts . Intend to split the proceeds in to 2 fermenters one using windsor + sweeteners and the other using nottingham yeast.

Absolute no scientific calcs gone in to this - lets see what happens

20ish Litres
Aiming for 1040 & <1045 ogs respectively

4000g Marris Otter
500g flaked barley
350g Roast barley
270g Choc malt
270g Black malt
Mash 75 mins at 67c
50g Fuggles full boil ( 75 mins)

Mash 45 mins left....

[Vossy1]

Good luck with the brew Bigster

[Bigster]

Boil well under way - clockwork so far.

2 points of interest ( well to me anyway )

1. The late runnings (which I didnt use) although still very dark looked crystal clear
2. I thought there wasnt going to be a hot break as all I could see was blueish bubbles that looked like oily fairly liquid on top - gave it a good stir and there was a huge hot break that burst through.

Will be asking some questions later on when watering down the sweet one

[Bigster]

All done

For my own records Dry one 10 litres at 1048ish, sweeter one 11 litres at 1040ish 6 sweeteners added.

My reward is, I think, the last pint of my Gales HSB a fine fellow. Goodbye, until the next brew

[bitter_dave]

I'm sure they'll be smurfin' lovely

[Bigster]

Hey B_D
Saw your(!) Harveys Sussex bitter getting a mention in that newsletter article by that famous chap. I must visit your neck of the woods to try it out sometime.

[Bigster]

2 blueish bubbles ....this truely is a Smurfish stout

Didnt even think of that
All looks nicely stoutish now and smells great. Hopefully its not the same thing you get with coffee where it smells great but the taste never matches.

[bitter_dave]

Hey B_D
Saw your(!) Harveys Sussex bitter getting a mention in that newsletter article by that famous chap. I must visit your neck of the woods to try it out sometime.

I felt a pang of local pride when he mentioned it as one of his favourites

Let me know if you're ever down my neck of the woods and i'll buy you (a) pint(s) of Harveys

[Bigster]

Will do - I feel a visit this summer would be most agreeable

[bitter_dave]

Good stuff

[Bigster]

carbonation...

Everything bottled getting on for 2 weeks ago with 1/2 tsp sugar for priming. Tried one of the bottles that have been hiding under the kitchen table (18-22c) and tastes v good but carbonation only leaves a little froth round the edge. I have some bottles for a comp later this month in the airing cupboard ( more like 25-30c) which I cant try - are these likely to have more condition or is the extra temp not likely to make much difference? Also do others add more priming sugar to their bottled stouts?

Yours inquisitively

[Bigster]

cheers daab will bear that in mind next time.

Bottles will be moved to garage pronto.

I have a glass that has been poured for an hour and still has ring of froth which covers over the top when you swirl it so probably Ok