I have decided that Stout will be my next brew (despite me making this on such a regular basis!) Using the Munich mainly because I have it and want to use it up....
2 kg Maris Otter Pale
2 kg Munich Malt
0.50 kg Oat Flakes
0.15 kg English Chocolate Malt
0.25 kg English Black Roast
0.50 kg Roasted Barley
0.5 tsp AYF Yeast Nutrient - added during boil, boiled 15 min
1 tsp Irish Moss - added during boil, boiled 15 min
30 g Challenger (8.00%) - added during boil, boiled 60 min
1 ea Danstar Nottingham
2 ea Vanilla (whole bean) - added dry to primary fermenter
Notes:
Vanilla Beans have been sliced open and all the seeds scraped out. The remaining pod was then cut up into small thin strips.
With everything in a small bowl, I added Bourbon (Jack Daniels) until the whole amount was covered (probably only a tablespoon - if that!). The bowl has been covered in Cling Film. This has been done 3 days prior to brew day.
The Alcohol in the Bourbon will ensure that the Vanilla is sanitized.
Brew Day 11 May - Vanilla Stout
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PieOPah
Brew Day 11 May - Vanilla Stout
Last edited by PieOPah on Tue May 08, 2007 7:00 pm, edited 1 time in total.
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Chappie519
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oblivious
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PieOPah
I'll be adding the lot. With the amount of JD, hardly worth the effort of straining - especially considering how small the seeds are!Chappie519 wrote:Are your straining the vanilla pods off the jack D befor adding to the fermenter??
I guess I could always add the Vanilla straight to the keg. I can't see there being any harm the pods staying in the JD for that bit longer.oblivious wrote:I would added the vanilla and jack D in the secondary as most of the aroma will go throught the air lock.
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SteveD
If it weren't for people like you, we'd never know that you can clear beer with the shredded extract of sturgeon swimbladders! 
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PieOPah
Well, the brew day has begun.
Got everything prepared last night. Timer was set to 6:00am and by 6:30 water was up to strike temp of 75C. I have doughed in and hit my target temp of 68C (approx - my digital thermometer was wildly out (about 20C) so ditched it for the liquid thermometer).
Going for a 60 minute mash.
What is the best temp to bring my sparge water to for fly sparging? Bring to boil so it will cool down?
Is it best to maintain the temp of sparge water (in boiler) or let it naturally cool over the time of the sparge?
Thanks.
Got everything prepared last night. Timer was set to 6:00am and by 6:30 water was up to strike temp of 75C. I have doughed in and hit my target temp of 68C (approx - my digital thermometer was wildly out (about 20C) so ditched it for the liquid thermometer).
Going for a 60 minute mash.
What is the best temp to bring my sparge water to for fly sparging? Bring to boil so it will cool down?
Is it best to maintain the temp of sparge water (in boiler) or let it naturally cool over the time of the sparge?
Thanks.
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PieOPah
Well I have hit my first minor problem.
The tap on my boiler is a little bit dodgy. Basically when tightening the back nut, it slipped so wouldn't tighten properly. Now, unless I put a little downward pressure on the tap, it leaks. I thought I had it sorted but it started to leak again.
Too late to stop the brew so I am going to have to live with this until I can buy a new tap!
Still, shouldn't cause me too many problems. It is temporarily sealed for now!
The tap on my boiler is a little bit dodgy. Basically when tightening the back nut, it slipped so wouldn't tighten properly. Now, unless I put a little downward pressure on the tap, it leaks. I thought I had it sorted but it started to leak again.
Too late to stop the brew so I am going to have to live with this until I can buy a new tap!
Still, shouldn't cause me too many problems. It is temporarily sealed for now!
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PieOPah
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SteveD
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PieOPah