Forum Christmas Brew

[user 18729]

Ok... got the water on for this one, i'm going to do an overnight mash, slightly upped the grain bill to account for my horrible efficiency but only by a little. I'm going to get up early tomorrow to do the invert sugar, my plan was to use 500g golden caster sugar, 1 pint of boiling water and 2 teaspoons of lemon juice, how long did everyone simmer for, 2 hours?

Also cocoa nibs, boil or soak in vodka?

Bring to the boil then chuck into primary

 

[RichardM]

Ok... got the water on for this one, i'm going to do an overnight mash, slightly upped the grain bill to account for my horrible efficiency but only by a little. I'm going to get up early tomorrow to do the invert sugar, my plan was to use 500g golden caster sugar, 1 pint of boiling water and 2 teaspoons of lemon juice, how long did everyone simmer for, 2 hours?

Also cocoa nibs, boil or soak in vodka?

Can't remember how long I did my invert sugar for but it was no where near 2 hours.
I just chucked the cocoa nibs in to the fermenter straight from the packet.

 

[pilgrimhudd]

First problem encountered, my thermometer only goes up to 100c.... Just going to keep it at a light simmer.

 

[An Ankoù]

how long did everyone simmer for, 2 hours?

I bottled out after about 1½ hours. I reckon it got as far as invert #2. I didn't realise that it was supposed to solidify on cooling and expected it to remain a syrup. In fact I didn't use it in the end as I found a really good substitute with just the faintest taste of treacle, which is what I wanted, but I don't think it's available in the UK. I've now got a jar full of invert #2 and wondering what to do with it. I'll have a browse through Pattinson's recipes and see what I can find.

 

[pilgrimhudd]

Mines been going for 1:20, I reckon I'll give it another hour and see what its like, think I'll use it unless it really is awful, I always have golden syrup and treacle to fall back on.

 

[An Ankoù]

Mines been going for 1:20, I reckon I'll give it another hour and see what its like, think I'll use it unless it really is awful, I always have golden syrup and treacle to fall back on.

It'll be ok as long as you don't burn it, I think you have to keep stirring as the longer you cook it, the thicker it gets.

 

[UKSkydiver]

Mines been going for 1:20, I reckon I'll give it another hour

I bottled out after about 1½ hours.

Can't remember how long I did my invert sugar for but it was no where near 2 hours.

Part timers, the lot of you.

 

[Hanglow]

When I make invert I do it in the oven as I find I have to watch the temperature too much on the hob. I set the oven to 120c, which for my oven is a rock solid 115c. It does take a lot longer this way but it is very easy and ensures it doesn't burn/scorch. I could try goining slightly hotter, but you don't want it to go above 125c. Below is a picture of the invert changing colour, each sample is an hour apart. If you want it to remain a syrup once made, add 20% weight of the sugar as water to it while it's still hot, it will then be pourable and should also keep fairly well. I used lactic acid to help invert it

 

[user 18729]

When I make invert I do it in the oven as I find I have to watch the temperature too much on the hob. I set the oven to 120c, which for my oven is a rock solid 115c. It does take a lot longer this way but it is very easy and ensures it doesn't burn/scorch. I could try goining slightly hotter, but you don't want it to go above 125c. Below is a picture of the invert changing colour, each sample is an hour apart. If you want it to remain a syrup once made, add 20% weight of the sugar as water to it while it's still hot, it will then be pourable and should also keep fairly well. I used lactic acid to help invert it

Love this idea

 

[Clint]

When I make invert I do it in the oven as I find I have to watch the temperature too much on the hob. I set the oven to 120c, which for my oven is a rock solid 115c. It does take a lot longer this way but it is very easy and ensures it doesn't burn/scorch. I could try goining slightly hotter, but you don't want it to go above 125c. Below is a picture of the invert changing colour, each sample is an hour apart. If you want it to remain a syrup once made, add 20% weight of the sugar as water to it while it's still hot, it will then be pourable and should also keep fairly well. I used lactic acid to help invert it

The Bob Ross of brewing...

 

[pilgrimhudd]

All done, yeast pitched, fridge set at 21c. OG 1086!! Estimated FG 1022, only got 20l in the FV..... Never used cocoa nibs before the smell!!!!

 

[UKSkydiver]

So it turns out this is still going. Albeit very slowly.

I'm happy with the 5.8% ABV though.

It's a bit murky, but it's not as dark as other brews / stouts I've done, so I have a sachet of Wilko finings I'm thinking of bunging in. Never used it before. Should I bother? And then should I cold crash too before bottling?

Cheers

 

[SamBrewster]

Brewed mine today. Used Hopsteep's grain bill, but lazily added Black Treacle instead of invert. Used Summit for bittering then dropped hot into the FV which had the lactose and a teaspoon of cocoa powder in. Will pitch S04 tomorrow. This was a split batch so pleased with the ~10l. Will add full write up to my brew day thread later/tomorrow/next week...

 

[Pennine]

planning this one out in two weeks with a little twist, rather than making inverted syrup I am going to do a keptinis bake of a portion of the grain. I also saved about 100g of scotch soaked cacao nibs from my imperial stout to add to this one.

 

[Cowman]

I've made my choc orange version of this today with 18g of sweet orange peel on to Windsor yeast.

 

[Mrhandsome]

My brew still has a lot of yeast rafts on floating on top after 3 weeks so I'm going to transfer it to a secondary vessel with a bit of invert syrup to create some Co2 and help stop any oxidation. Made the syrup this morning

I used 1kg of sugar so I can use it for some Belgian brews in the near future held at 125°C - 135°C for 90 mins.

I'll give my milk stout another month in secondary before I bottle it I think.

 

[UKSkydiver]

Well - I was going to bottle today, had the FG been the same, but it's dropped again so will have to wait til maybe Sat.

I have a new iSpindel to play with so I'll prob go and calibrate that for an hour.

 

[UKSkydiver]

Well I was going to bottle this morning, but its dropped again. 4 weeks this has been going.

I should definitely wait, right?

 

[Mrhandsome]

Well I was going g to bottle this morning, but its dropped again. 4 weeks this has been going.

I should definitely wait, right?

View attachment 34292

Surely it's done? I'd say that was pretty low considering it's got lactose in... What was the target gravity?

 

[pilgrimhudd]

Surely it's done? I'd say that was pretty low considering it's got lactose in... What was the target gravity?

Yeah seems low to me too. Mind you I would have bottled it 2 weeks ago when it was 1020 something and thought that was ok.