Hi all,
I have been asked to brew some beer for a party in a few months time and so I thought I would brew a selection (3 or so) and decided to start off with a strong brew first so that it has more time to mature. I decided upon a stout based on a recipe for Sam Smiths Imperial Stout from the book Brew Classic European beers at Home by G.Wheeler and R.Protz. The original recipe called for 570g Crystal Malt, unfortunately I didn't have any but I did have some Caramalt and so included some chocolate malt as well to bring the colour back up.
Here are the details:
Brew length 23L
Pale Malt 5.7 Kg
Chocolate Malt 0.3 Kg
Caramalt 0.6 Kg
Black Malt 0.3 Kg
White Sugar 0.6 Kg
Torrefied Wheat 0.2 Kg
Goldings 55g
Fuggles 65g
Protofloc tablet
S04 yeast
I included the torrefied wheat to increase the head retention after talking to Paul at Barleybottom when I was over at his place picking up some ingredients last weekend.
Here are some pics of the brewday:
Here's my mash tun/copper showing a false bottom I got from Hop & Grape
Here's the grain bill - 7.7 Kgs . I was not sure that it would fit in the mash tun - only one way to find out.
The mash at 66 degrees C.
My mash tun has a digital thermostat - I set it to maintain the temp at 66 and left it for 90 mins.
After the mash had completed I started sparging - took about half an hour. The mash tun doubles as a boiler so I collect the wort into a plastic bucket where it stays until I have removed the spent grain and cleaned the tun. I then remove the false bottom and add a hop strainer then pour the wort back in for the boil.
The boil in progress - 90 mins.
After the boil I cool the wort using an immersion cooler - 25 mins to get down to 20 degrees C.
The wort is cooled in the copper - the break material can be seen inbetween the hop seeds and flowers.
When the wort had cooled it was run off into the fermenting vessel.
I achieved an OG of 1.080 and promash tells me the efficiency is 78%. This will be a hefty brew.
The yeast starter was poured in - my young lad had got home from school and was helping at this stage.
The next morning fermentation was in full swing - the krausen was in danger of flooding over the lip of the fermenter - this happened later, all over the carpet. I had to keep an eye on it for the rest of the day and spoon off an amount every now and again.
I'll transfer the brew into a glass carboy in about a week.
That's about it for now - I'll get another brew going as soon as the primary fermenter is empty.
I have been asked to brew some beer for a party in a few months time and so I thought I would brew a selection (3 or so) and decided to start off with a strong brew first so that it has more time to mature. I decided upon a stout based on a recipe for Sam Smiths Imperial Stout from the book Brew Classic European beers at Home by G.Wheeler and R.Protz. The original recipe called for 570g Crystal Malt, unfortunately I didn't have any but I did have some Caramalt and so included some chocolate malt as well to bring the colour back up.
Here are the details:
Brew length 23L
Pale Malt 5.7 Kg
Chocolate Malt 0.3 Kg
Caramalt 0.6 Kg
Black Malt 0.3 Kg
White Sugar 0.6 Kg
Torrefied Wheat 0.2 Kg
Goldings 55g
Fuggles 65g
Protofloc tablet
S04 yeast
I included the torrefied wheat to increase the head retention after talking to Paul at Barleybottom when I was over at his place picking up some ingredients last weekend.
Here are some pics of the brewday:
Here's my mash tun/copper showing a false bottom I got from Hop & Grape
Here's the grain bill - 7.7 Kgs . I was not sure that it would fit in the mash tun - only one way to find out.
The mash at 66 degrees C.
My mash tun has a digital thermostat - I set it to maintain the temp at 66 and left it for 90 mins.
After the mash had completed I started sparging - took about half an hour. The mash tun doubles as a boiler so I collect the wort into a plastic bucket where it stays until I have removed the spent grain and cleaned the tun. I then remove the false bottom and add a hop strainer then pour the wort back in for the boil.
The boil in progress - 90 mins.
After the boil I cool the wort using an immersion cooler - 25 mins to get down to 20 degrees C.
The wort is cooled in the copper - the break material can be seen inbetween the hop seeds and flowers.
When the wort had cooled it was run off into the fermenting vessel.
I achieved an OG of 1.080 and promash tells me the efficiency is 78%. This will be a hefty brew.
The yeast starter was poured in - my young lad had got home from school and was helping at this stage.
The next morning fermentation was in full swing - the krausen was in danger of flooding over the lip of the fermenter - this happened later, all over the carpet. I had to keep an eye on it for the rest of the day and spoon off an amount every now and again.
I'll transfer the brew into a glass carboy in about a week.
That's about it for now - I'll get another brew going as soon as the primary fermenter is empty.
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