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Big coffee stout
40L brew
12 kg (64.6%) Pale Ale Malt; Bairds Malt - added during mash
1.58 kg (8.5%) Crystal 40; Great Western - added during mash
1 kg (5.4%) Dark Chocolate Malt; Briess - added during mash
1 kg (5.4%) Roasted Barley; Pauls Malt - added during mash
44.25 g (42.5%) Warrior® (16.0%) - added during boil, boiled 60 m
32.68 g (31.4%) Liberty (4.0%) - added during boil, boiled 30.0 m
27.23 g (26.1%) Liberty (4.0%) - added during boil, boiled 15 m
3 kg (16.1%) Dry Light; Muntons - added during boil
200 g Coffee (grounds) - added dry to primary fermenter
Original Gravity: 1.113
Terminal Gravity: 1.028
Color: 40.2 SRM
Alcohol: 11.28%
Bitterness: 53.4
First double batch day on Sunday…made the following:
1st up was a Belgian Dubbel, my first attempt at the style.
Weyermann Pils, Munich, Caraaroma, Melanoidin and table sugar to round it out.
25 IBUs of Nugget at 60.
90min boil, OG1068, 2.5l starter of WYeast 3787
2nd brew was an Itsy Bity APA, another first <5% session beer
Golden Promise, Munich, Crystal 40L, Carapils, Acid Malt
8g Nugget at 60, 8g each Citra, Amerillo, Simcoe & 2g CTZ at 10, 20g each Citra, Amerillo, Simcoe & 5g CTZ at 0 followed 15min hot stand before chilling
60min boil, OG1044, 1L Starter of 1056
Planning to dry hop with 30g each Citra, Amerillo, Simcoe & 10g CTZ split into two additions
Also bottled an Epic Pale Ale clone and acid washed a couple of carboys. In all a busy, but productive day.
Forgot to mention, caramelized 5L of the dubbel first runnings down to about 1.5L with citric acid before adding back into the boil.
Dubbel has taken off in a big way at 20deg.. had a dreadful mess to clean up in the fermenting fridge this morning with close to 400ml of foam and beer escaping the airlock. Fitted a blow off tube and all seems to be going fine.
Update: Itsy Bity APA is down to 1.006 which is certainly a little more attenuation (86% by my calcs) than expected, but hydro sample was certainly acceptable. The dubbel is proving troublesome.. went off like a rocket for the first 2.5 days then has slowed dramatically, planning on leaving it be on the yeast for another 1.5 weeks and see how it comes off, its currently at 24 degs and getting roused from time to time.
Short of time so doing a kit beer, I have done two 2.5L starters with Wyeast 2000 Budvar, going to brew this at 10C on Mangrove jack british series pilsner kit, yeast starter gives off some good sulphur aromas that hopefully will dissipate.
Brewed late into the evening on Sunday night / early monday morning again, seems to be the only time I can brew at the moment. Kids, Wife, fixing up the house etc, and thats not to mention work.
Brewed a repeat of a breakfast stout I'd done some months ago that a few people liked - change of hops though due to what I had on hand.
50L batch
56% pils
21% MO
9% malted oats
5% Chocolate malt
3% Dark Crystal
2% roasted
90 min mash @ 68
90 min boil
50g Dr Rudi @ 60 min
50g Mosaic @ 30 min
100g melted Dark chocolate @ FO
5 doubles of espresso into fermenter prior to pitching.
SG - 1.070 ish
estimated fg - 1.021 ish
Cooled and pumped into fermentor @ 22 degrees, pitched rehydrated Mangrove jacks British ale (4 of)
Lots of bubbles a day and a half later ....
Brewing tomorrow - double brew again as demand is up & supply is down.
First up: IPA (based quite heavily on Russian River’s Blind Pig)
OG: 1.060; FG: 1.010; ABV: 6.5%; IBU: ~60; shooting for 24L into fermenter
Grist: 91% Optic (in saying that it ended up as about three quarts optic, and balance as pilsner malt as the LHBS ran out of optic); 4% Carapils, 3% Carared; 2% Wheat malt & a splash of acidulated. Mashed at 65.5.
Kettle hopping: 20g CTZ @ 60min, 15g Amarillo @ 30min, 15g each: Simcoe, Amarillo, Cascade, Centennial @ Flameout – hot whirlpool 10mins
Dry hop: 15g each: Centennial, Cascade, Amarillo, CTZ
Yeast: repitch 1056
Second up Pale Ale (I'm sure some will know where this came from...):
OG 1050; FG 1010; ABV 5.2% IBU ~40; Shooting for 24L into the fermenter
Grist: 100% MO mashed at 67
Kettle hopping: 50g Citra @ 10min, 50g Mosaic @ 5min, 50g Simcoe @ Flameout
Dry hop: 20g each: Citra, Simcoe, & 10g CTZ
Yeast: repitch 1056
I'm trying a milk stout with the mangrove jacks british ale yeast
Original Gravity: 1.055
- See more at: http://mangrovejacks.com/blogs/news/7990657-chocolate-milk-stout-re...
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