Wilko pimped stout

[Robsparky99]

Haven't brewed for a few months so got back on the horse and made a stout

Batch size 23 litres (using Tesco everyday value still water)

Wilko velvet stout 1.5kg

Muntons brew enhancer 1kg
Black treacle 25g
Golden syrup 50g
Pure Canadian maple syrup 25g
Brown muscovado sugar 25g
Raw cacao powder 25g
Brew enhancer No.1 50g
Meridian barley malt extract 370g

Yeast = Wilko Gervin 11g + kit yeast 6g
OG = 1040

Pitching temp = 24.7C (a little high I know, made a school boy error and didn't chill my bottled water...)

Will dry hop with 25g Glacier + 12g Zeus at about 8-9 days and probably looking at 10-12 days fermenting overall.

 

[ACBEV]

Ooh, I like your additions, looks yummy. This is perfect weather for brewing Stouts and Porters, they like it a little hotter...

 

[Slid]

Ooh, I like your additions, looks yummy. This is perfect weather for brewing Stouts and Porters, they like it a little hotter...

In the sense that the style is more forgiving of fermentation by-products than most!

Using two cans of stout was my favoured approach, with up to 1kg of table sugar and up to 27L or 6 gallons. Not as fun looking as Rob's eclectic looking recipe, though.

 

[Clint]

Apart from the treacle will the other liquid sugars bring anything taste wise as it's all going to be fully fermented? Wondering as my next brew is the GH saison which asks for a 200ml honey addition at the end of the boil...

 

[AdeDunn]

Apart from the treacle will the other liquid sugars bring anything taste wise as it's all going to be fully fermented? Wondering as my next brew is the GH saison which asks for a 200ml honey addition at the end of the boil...

Make it Scottish heather honey Clint, trust me, you'll know it's there.... lol

 

[ACBEV]

In the sense that the style is more forgiving of fermentation by-products than most!

This is true, faults can often be covered by this type of beer. However, Ron Pattinson has written in his blog "As with all Porter and Stout, the fermentation was quite hot, hitting a maximum temperature of 78.5º F." (25.8c). I've read similar assertions from him more than a few times. I'm inclined to believe his research is valid, that Stout and Porter was fermented at higher temperatures than other beers.

http://barclayperkins.blogspot.com/2017/07/lets-brew-wednesday-1837-reid-p.html

Whether modern Stout and Porter should or is still being fermented at higher temps. is a another question...

 

[Slid]

This is true, faults can often be covered by this type of beer. However, Ron Pattinson has written in his blog "As with all Porter and Stout, the fermentation was quite hot, hitting a maximum temperature of 78.5º F." (25.8c). I've read similar assertions from him more than a few times. I'm inclined to believe his research is valid, that Stout and Porter was fermented at higher temperatures than other beers.

http://barclayperkins.blogspot.com/2017/07/lets-brew-wednesday-1837-reid-p.html

Whether modern Stout and Porter should or is still being fermented at higher temps. is a another question...

Maybe this delivers the complexity that Belgian Trappist beers deliver after ageing?

Perhaps different strengths of beer got different treatment then, as now?

 

[Robsparky99]

I've transferred this a little bit early (hops only had 2 days) to a secondary FV as I'm not bottling in this weather as it too hot and my garage is like a flipping oven. Smells wonderful and had a cheeky taste and wow chocolate flavour is coming through. Pretty much FG is 1005 (OG1040) so roughly 4.7% + 0.25 for a bit of carbonation nicely around 5%.

I have high hopes that this is going to turn out to be an excellent stout.