Kveik

[Inkman]

Would you have a trusted recipe for aforementioned stout?

 

[AdeDunn]

Plenty of time if you are going to use Kveik yeast, as beer made with it conditions a LOT faster I believe. My porter I bottled on the 9th, and it's already lost that "green beer" flavour, and tastes great (just needs more orange, and the chocolate to be more of a traditional chocolate flavour, hence I plan to use roasted nibs next time around).

 

[AdeDunn]

Asking me for a trusted recipe.... lol I rarely follow a trusted recipe bud.

That said, I have multiple books, with multiple stout recipes (including ones for Murphys and Guinness), so if you give me an idea of what you like, I'm sure I can find one you can use as a base. You'll have to go Googling to find out how much chilli to use. I can tell you how many nibs I used in my porter happily though, but I would definitely suggest using the roasted ones. I used the raw ones, and although it's a chocolate flavour they give, it's an odd sour chocolate flavour. It works, but isn't what you expect, if you know what I mean?

 

[Inkman]

Asking me for a trusted recipe.... lol I rarely follow a trusted recipe bud.

That said, I have multiple books, with multiple stout recipes (including ones for Murphys and Guinness), so if you give me an idea of what you like, I'm sure I can find one you can use as a base. You'll have to go Googling to find out how much chilli to use. I can tell you how many nibs I used in my porter happily though, but I would definitely suggest using the roasted ones. I used the raw ones, and although it's a chocolate flavour they give, it's an odd sour chocolate flavour. It works, but isn't what you expect, if you know what I mean?

About the chillies: I'll overdo it. But I'll like it anyway (or not but keep it a secret and drink it with a straight smiling nodding face: "That's nice"-as Mrs Browns would say....lol) When I moved to Ireland my favourite beer was Beamish, but I like Guinness and Murphys as well...I assumed you have your own recipes...I like to keep notes just to be able to replicate anything I brewed beforehand...I am not to precise, just the type and amounts of malt and hops (boiling times for latter as well) Anyhow I'll go with roasted nibs, how much do you suggest for 20 litres? In secondary? For how long? Would you send me some kveik if I pay for postage and a few bobs for your trouble/time? Also I can send you (or anyone else interested) a sourdough starter if you wanna experiment with sour beers and/or sourdough bread.

 

[BeerCat]

@Inkman Happy to send you some yeast. Will send you a DM.

 

[Inkman]

@Inkman Happy to send you some yeast. Will send you a DM.

Thanks, will you send me your address as well, so I can send you a sourdough starter,please?

 

[AdeDunn]

I have a porter recipe that's tried and tested, and a design stage oatmeal stout recipe that's not tested yet. You're more than welcome to try it with the porter recipe for it, but be aware that it's not a roasty one (zero roasted barley or black malt, nice bit of chocolate wheat and pale chocolate malt instead... nom). lol It's incredibly smooth and silky, BUT if you are a fan of roasty stouts probably won't be your thing. I came up with it to eliminate that burned bitterness you get in a lot of porters and stouts, partly for myself, mostly for my wife who hates that flavour in beer.

I overdid chillies once... I put 3 scotch bonnet chillies into a brown chicken stew.... By the gods it was hot! We don't use scotch bonnets these days. lol

Glad you've sorted yeast with Beercat bud. To be honest, my stocks aren't that well developed yet. Only built up the once from the one tube of Yeast Bay Sigmund Voss. I didn't harvest any from the brew itself sadly, and couldn't harvest after secondary, cacao nibs don't do yeast much good from what I've read (although it primed really nicely....).

Hmmm, 20 litres... I used 52g in 13.6 litres for 5 days, so I'd say about 100g for 20 litres for 5 days should do the job maybe? I've read of people leaving them in longer for more chocolate flavour though if you wanted to try it, but I've also read reports from people getting off flavours when left too long. Oh, I soaked mine for about 6 days in vodka before use, then chucked them in using a hop bag (tipped the vodka in too....). That's something else I'd change, I'd use some nice scotch or bourbon rather than vodka, it has a nicer flavour.

 

[Inkman]

That sounds interesting, I don't mind if there is no smoke in it. I fulfill my need of smoke with my peated ale....:) This way maybe my wife will try it as well(not a fan of smoky beers either....). Shoot me that porter recipe and as soon as I have the kveik and a few hours I'll brew it. Thanks.

 

[AdeDunn]

Right here bud: porter link. I post all of my recipes on my brew day thread (I have an older one in there too, from my old equipment), in case other folks want to try them. It worked lovely, the one tweak I plan to try out though is using a bit of brown malt in future, more in line with a more traditional porter grain bill. I didn't have any brown malt when I brewed that though. I've switched over to darker Munich too, should give a fuller flavour. That's for a target of 13 litres at 80% brew house efficiency (I hit 78.5%), so you'll need to scale it to suit. It's easy to play with too, I want a really full bodied beer, and had read that Kveik can run away with attenuation, so mashed high at 69 degrees C, I still got 75.9% apparent attenuation... But if you wanted it a bit dryer you could easily mash a bit lower and get a higher ABV...

My wife literally won't usually drink porters or stouts, but really enjoys a bottle of that one. We agreed, it'd be nice with US style hopping too, a good heavy hopping of Mosaic, Citra and Amarillo. I love a nice versatile grist.

 

[Inkman]

Right here bud: porter link. I post all of my recipes on my brew day thread (I have an older one in there too, from my old equipment), in case other folks want to try them. It worked lovely, the one tweak I plan to try out though is using a bit of brown malt in future, more in line with a more traditional porter grain bill. I didn't have any brown malt when I brewed that though. I've switched over to darker Munich too, should give a fuller flavour. That's for a target of 13 litres at 80% brew house efficiency (I hit 78.5%), so you'll need to scale it to suit. It's easy to play with too, I want a really full bodied beer, and had read that Kveik can run away with attenuation, so mashed high at 69 degrees C, I still got 75.9% apparent attenuation... But if you wanted it a bit dryer you could easily mash a bit lower and get a higher ABV...

My wife literally won't usually drink porters or stouts, but really enjoys a bottle of that one. We agreed, it'd be nice with US style hopping too, a good heavy hopping of Mosaic, Citra and Amarillo. I love a nice versatile grist.

Thanks, will try it soon and report back how it turned out.

 

[AdeDunn]

Thanks, will try it soon and report back how it turned out.

Good stuff, be nice to know if other people like the recipe too, and not just us. lol

 

[Inkman]

@Inkman Happy to send you some yeast. Will send you a DM.

Your starter is filled in a "vial", gonna post it tomorrow. If there's any liquid on it, just pour that out, then fill vial with water shake and mix with wholemeal flour:water mix, 1:1...should be bubbling and sour smelling in 6-24 hours depending on temp. No metal utensils. I like to keep it in a glass jar. Wash the jar at least once a week to avoid ontamination by moulds. I feed it every day, and 2-3 times on the day I wanna make a dough. Hope you'll have as nice breads as us. At times before you smell sour you can detect floral aromas (really nice...)

 

[BeerCat]

This is a Lager wort fermented with voss in the airing cupboard. Tastes clean and has not been cold crashed or had temp control. 1040 down to 1014.

 

[BeerCat]

Bottled the RIS last night. Gravity went down to 1020 so making that a wopping 10.6% ABV. There is a little hint of whiskey from the chunks i added and a light oakiness. The amylase did not seem to dry it out much although there is lactose in this so could of ended up 5 or more points lower without it.

 

[BeerCat]

The raw sour is not sour and its finished fermenting. Is it too late to do anything? Its been 48 hours.

 

[AdeDunn]

The raw sour is not sour and its finished fermenting. Is it too late to do anything? Its been 48 hours.

Lactic acid? https://beerandbrewing.com/the-art-of-tart-the-many-ways-both-quick-and-slow-to-make-sour-beer/

 

[BeerCat]

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[BeerCat]

Lactic acid? https://beerandbrewing.com/the-art-of-tart-the-many-ways-both-quick-and-slow-to-make-sour-beer/

Edit. Just read the article again and noticed the i can "cheat" with lactic acid! Nice one Ade

 

[Zephyr259]

The other alternative would be to pitch a sour blend and leave it for 6 months.

 

[Inkman]

The raw sour is not sour and its finished fermenting. Is it too late to do anything? Its been 48 hours.

Not to be smart but I made my last kvass with sourdough starter. (50:50 rye bread and lager malt, mashed for 60mins) I steeped some coriander and orange rind in it, then for the 6 litres I added 3 spoonful of starter...plan was to boil after achieved the required sourness. But instead just left it ferment out with the yeasts in the starter....elderberry/honey taste and aroma was the result. You could give it a go....it gives a nice sourness with floral notes.