June Forum Comp - Dark Beers

[Pennine]

What was your water profile please, and why did you use 2 yeast strains? Thanks for sharing the recipe

Yes good questions I am curious as well.

 

[Oneflewover]

I'm sending out feedback, but it'll take a few days. I'm planning to give everyone feedback by the end of the week. Your patience is appreciated!

 

[Oneflewover]

You are very welcome.

By the way to give this one appropriate credit. This one was born out of reading a post from @Northern_Brewer he was mentioning how de struise uses t-58 and how it works uniquely with Chinook. So I basically stole the concept from that little rabbit's hole. Definitely will be working again with this combo, but am thinking of doing a belgian strong ale next time.

Sounds great, definitely going to give the T-58 / Chinook combo a whirl on this evidence

 

[samale]

Yeah here it is, this is for a 15l batch I brewed in my robobrew.
OG 1.100 FG was 1.030
9.5% abv

@samale I have a few more bottles, want to swap with your imperial stout?

5.00 kg​	Pale Malt (2 Row) UK (5.9 EBC)​	72.5 %​
0.56 kg​	Caramunich I (Weyermann) (100.5 EBC)​	8.1 %​
0.50 kg​	Carafa I (Weyermann) (630.4 EBC)​	7.2 %​
0.50 kg​	Oats, Malted (Thomas Fawcett) (3.9 EBC)​	7.2 %​
0.20 kg​	Chocolate Rye Malt (492.5 EBC)​	2.9 %​
0.14 kg​	CHÂTEAU CAFÉ LIGHT® (250.2 EBC)​	2.0 %​
50.00 g​	Cascade [5.50 %] - Boil 60.0 min​	31.6 IBUs​
30.00 g​	Chinook [13.00 %] - Steep/Whirlpool 10.0 min, 100.0 C​	16.3 IBUs​
30.00 g​	Chinook [13.00 %] - Steep/Whirlpool 2.0 min, 95.0 C​	2.7 IBUs​
1.0 pkg​	SafBrew Specialty Ale (DCL/Fermentis #T-58) [23.66 ml]​	-​
30.00 ml​	Vanilla Extract (Bottling)​	-​

Sounds good, I would definitely love to try your beer.

 

[samale]

You are very welcome.

By the way to give this one appropriate credit. This one was born out of reading a post from @Northern_Brewer he was mentioning how de struise uses t-58 and how it works uniquely with Chinook. So I basically stole the concept from that little rabbit's hole. Definitely will be working again with this combo, but am thinking of doing a belgian strong ale next time.

Just reading the profile for T-58. It sounds like it would suit a nice rye IPA. My brew list is getting longer

 

[strange-steve]

Both great beers @strange-steve, the dubbel just pipped the bock. Can we see the recipe? :hat:

Quarantine Dubbel

Recipe Specs
----------------
Batch Size (L): 20
Total Grain (kg): 5.675
Total Hops (g): 18
Original Gravity (OG): 1.068
Final Gravity (FG): 1.011
Alcohol by Volume (ABV): 7.5 %
Colour (SRM): 15
Bitterness (IBU): 20
Boil Time (Minutes): 75

Grain Bill
----------------
4.000 kg Pilsner Malt (70%)
0.500 kg Munich I (9%)
0.200 kg Special W (3.5%)
0.200 kg CaraMunich II (3.5%)
0.200 kg Melanoidin (3.5%)

0.325 kg Candi Syrup - Dark (6%)
0.250 kg Cane Sugar (4.5%)

Hop Bill
----------------
18 g Magnum @ 60 Minutes (Boil)

Notes
----------------
Mash at 63c for 40 mins
Raise to 71c for 30 mins
Raise to 77c for 10 mins

Fermented with Abbey Ale Yeast WLP530
Pitch at 18c and raise by 0.5c per day up to 21c

 

[Oneflewover]

Quarantine Dubbel

Recipe Specs
----------------
Batch Size (L): 20
Total Grain (kg): 5.675
Total Hops (g): 18
Original Gravity (OG): 1.068
Final Gravity (FG): 1.011
Alcohol by Volume (ABV): 7.5 %
Colour (SRM): 15
Bitterness (IBU): 20
Boil Time (Minutes): 75

Grain Bill
----------------
4.000 kg Pilsner Malt (70%)
0.500 kg Munich I (9%)
0.200 kg Special W (3.5%)
0.200 kg CaraMunich II (3.5%)
0.200 kg Melanoidin (3.5%)

0.325 kg Candi Syrup - Dark (6%)
0.250 kg Cane Sugar (4.5%)

Hop Bill
----------------
18 g Magnum @ 60 Minutes (Boil)

Notes
----------------
Mash at 63c for 40 mins
Raise to 71c for 30 mins
Raise to 77c for 10 mins

Fermented with Abbey Ale Yeast WLP530
Pitch at 18c and raise by 0.5c per day up to 21c

I really liked the subtlety of the "belgian' yeast flavours, and am starting to properly appreciate that you don't need to ferment too warm

 

[strange-steve]

you don't need to ferment too warm

I've tried various Belgian yeasts fermented on either end of their temperature ranges and I always prefer the cooler ones.

 

[Northern_Brewer]

By the way to give this one appropriate credit. This one was born out of reading a post from @Northern_Brewer he was mentioning how de struise uses t-58 and how it works uniquely with Chinook. So I basically stole the concept from that little rabbit's hole.

Always glad to hear when something one writes leads to great beer, even if dark Chinook wasn't really on my mind at the time!

Sounds great, definitely going to give the T-58 / Chinook combo a whirl on this evidence

The original context was a SMASH-ish I did with pale malt and 4:1 Chinook:Amarillo just to finish up some hops. I wanted to try some different yeasts and so split the batch between M36, T-58, WB-06 and a mix of all three. I wasn't expecting such dramatic differences - the M36 preserved the typical grapefruit of the Chinook, the T-58 appeared to biotransform it into more of a limey flavour (with ~80% intensity), WB-06 just smashed all hop flavour to pieces.

 

[dalecek]

What was your water profile please, and why did you use 2 yeast strains? Thanks for sharing the recipe

I do just a simple water treatment to reduce alkalinity with CRS and for this beer it was about 35ppm.
I wanted to try what would be the result of one clean and one fruity estery strain. Next time i might try just the estery one and compare with the original.

 

[Oneflewover]

Hopefully everyone has received their feedback now. Please give me a shout if I have missed anyone. Thanks one and all for entering, so impressed with the quality of the beers.

 

[samale]

Hopefully everyone has received their feedback now. Please give me a shout if I have missed anyone. Thanks one and all for entering, so impressed with the quality of the beers.

Thank you for the feedback do mind me asking what the score of the top 3 Beers

 

[strange-steve]

Thanks @Oneflewover, great job getting through them all and I'm very happy with the quality of the feedback

 

[Oneflewover]

Thank you for the feedback do mind me asking what the score of the top 3 Beers

No problem. 40, 39 and 37. Hope I'm not too mean, tried to score fairly and consistently

 

[dave_77]

Thanks for the feedback and thank you for judging this month. I happened to be sharing it at the time I read your comments with some other brewers and there thoughts seemed to be similar.