stegnest
Junior Member
Matchfest 09 Champion Beer
cheers guys
Imperial Russian Stout
All this from some very sketchy notes â if I made this again I would be using diff kit and better efficiency so I could do it with a bit less.I am not entirely sure about final OG but generally my recipe calculation sheets are accurate within 1%
My scales, measuring jugs and buckets are not !!
Good to see you guys, thanks for the tips and feedback, looking forward to meeting up at the inaugural Tamworth beer circle
Cheers
Ian
Brew length 25L
Nottinhgham Yeast
Target FG 22
Target OG1102
Water treatment no additions, I donât seem to need them for stouts.
Malt Bill
There has clearly been an element of clearing out bits and pieces of leftover from the cupboard here.
7.7KG MO
1.5KG Malt Extract Liquid in boil
970g Roast barley
192 Cara Pils ? ( leftovers)
290g Flaked Barley
480g Wheat ? Prob flaked Wheat as I had not discovered Wheat Malt at this time
Mash schedule
Liquidity not recorded but given size of my equipment at the time prob about 2.5L/Kg
This was weird
Strike at 67C. Dropped to 64C at 60 mins ( that never happens)â reheated up to 67 C for 50 mins, prob decocted
Essentially you are aiming for a longer mash nearly 2 hours and with it falling into the maltose zone for better fermentability.
Sparge to 4 Brix
Hop Schedule 45g of Galena at 12.2AA and 85g of Challenger at 7.1AA ( sorry thought this was a pure Galena ( which in my view is fabulous stout hop btw) but on looking at notes not the case)All at 90 mins and start of boil.
It seems I may or may not have used 30g of Goldings as a flavour addition presume at 15 mins. Again sorry about poor note keeping
Ferment temp not recorded â prob about 18 or 19 C as just room temp, I think I would have double pitched i.e 22g
I donât skim
2nd ferment for 2 months and then repitched onto fresh Nottingham Yeast
Continued maturation for about 3-4 months then bottled at 1024 onto brewing sugar primer . I donât sterilise bottles or much else either, however Tubby Shaw has put me back on the path of righteousness.
Locked in loft.
This was the hard bit. Make a further 400 bottles of beer over the next 4 months to take your mind off what is in the attic and never never never go up there.
Current FG is about 1022
Edited by Tubby to reflect the status of this beer
cheers guys
Imperial Russian Stout
All this from some very sketchy notes â if I made this again I would be using diff kit and better efficiency so I could do it with a bit less.I am not entirely sure about final OG but generally my recipe calculation sheets are accurate within 1%
My scales, measuring jugs and buckets are not !!
Good to see you guys, thanks for the tips and feedback, looking forward to meeting up at the inaugural Tamworth beer circle
Cheers
Ian
Brew length 25L
Nottinhgham Yeast
Target FG 22
Target OG1102
Water treatment no additions, I donât seem to need them for stouts.
Malt Bill
There has clearly been an element of clearing out bits and pieces of leftover from the cupboard here.
7.7KG MO
1.5KG Malt Extract Liquid in boil
970g Roast barley
192 Cara Pils ? ( leftovers)
290g Flaked Barley
480g Wheat ? Prob flaked Wheat as I had not discovered Wheat Malt at this time
Mash schedule
Liquidity not recorded but given size of my equipment at the time prob about 2.5L/Kg
This was weird
Strike at 67C. Dropped to 64C at 60 mins ( that never happens)â reheated up to 67 C for 50 mins, prob decocted
Essentially you are aiming for a longer mash nearly 2 hours and with it falling into the maltose zone for better fermentability.
Sparge to 4 Brix
Hop Schedule 45g of Galena at 12.2AA and 85g of Challenger at 7.1AA ( sorry thought this was a pure Galena ( which in my view is fabulous stout hop btw) but on looking at notes not the case)All at 90 mins and start of boil.
It seems I may or may not have used 30g of Goldings as a flavour addition presume at 15 mins. Again sorry about poor note keeping
Ferment temp not recorded â prob about 18 or 19 C as just room temp, I think I would have double pitched i.e 22g
I donât skim
2nd ferment for 2 months and then repitched onto fresh Nottingham Yeast
Continued maturation for about 3-4 months then bottled at 1024 onto brewing sugar primer . I donât sterilise bottles or much else either, however Tubby Shaw has put me back on the path of righteousness.
Locked in loft.
This was the hard bit. Make a further 400 bottles of beer over the next 4 months to take your mind off what is in the attic and never never never go up there.
Current FG is about 1022
Edited by Tubby to reflect the status of this beer
