What are you brewing?
Replies to This Discussion
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Permalink Reply by jt on
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One of the classic or basic dry stout recipes is 20% flaked barley and 10% roast barley so fine by that account.
For a FES I don't know though.
Now I do recall Ed Siddle talking about step mashes for stouts with flaked barley - but I haven't got it bookmarked
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Permalink Reply by Chris Banks on
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Just out of interest the recipe that I came up with for a best extra stout (loosely based on coopers BES)
went like this (1.065 og,53 ibu)
76%pale,
5.7%crystal,
5.7%roast,
3.85%choc,
8.65%dextrose
SO4 yeast! which stuck at 1.022 fg so I dumped the brew onto a SO5 yeast cake which got it down to 1.018
Came out pretty well I thought - side by side with the real thing mine was more bitter but pretty close otherwise.
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Permalink Reply by Chris Scott on
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Sweet, thanks guys... it's on the boil now smelling freakin awesome. It's going to be hard not to add anymore hops, first time doing just a single addition. I'll be lucky to get under 1.03 FG with so many unfermentables. I'll stick with the us-05 and save the 1469 for something a bit lighter.
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Permalink Reply by Mark on
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I've just made a 1.060ish oatmeal stout with 1469 and it's superb. Fermented round 18 so it's not too estery, but very smooth and velvety. Would highly recommend it
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Permalink Reply by JoKing on
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Yeah. There's no hops around at the moment, so may as well brew something different.
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Permalink Reply by Mike Neilson on
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Watch out, next he will be brewing with Puha
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Permalink Reply by Christopher Wade on
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I am currently mashing a English bitters;
46% Marris Otter
46% UK Pale
7.3% Pale Crystal
0.7% Black Malt
Single Infusion @ 66 Deg, for 90mins
90min: 280g Cane Sugar
60min: 14g Target
5min: 7g NZ Goldings
7g NZ Hallertauer
1g Irish moss
1min: 28g NZ Goldings
Ferment @ 18Deg with SF-04
Should be real nice!
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Permalink Reply by Brett Mason on
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Todays brew was the Kolsch recipe from Brewing Classic Styles (won't bother posting it). Only tweak was using Saaz instead of Hallertau. Even managed to get a Kolsch wyeast smack pack which was less than a week old.
Was looking awesome going into the fermenter. Must be the palest beer I've done so far.
From previous experience was expecting to be a bit high with the pH because of all the Pilsner malt but wound up at 5.5 with no adjustments. Not bad.
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Permalink Reply by Martin Bridges on
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Aiming for a low-gravity version of my house NZPA recipe for the Limbo Comp. I also decided to give No-Sparge brewing a try - it certainly speeded up my brewday, we'll just have to wait and see what it did to the beer.
Littlest Beauty - NZPA
94% Golden Promise
6% wheat malt
Mashed at 70 degrees. No sparge, so I increased the amount of grain by 25%. I went for a normal mash thickness (about 3L/kg) then added half of the remaining water at mashout, then the other half direct to the kettle. This gave me a preboil gravity which was about 3 points above what I predicted, so I could have scaled the malt back slightly. I then proceeded to break my hydrometer so couldn't get a postboil reading! Based on the preboil and my normal evaporation rate, it should be 1.035.
30g Pacifica @ 30 mins (that's right, no 60 min addition)
30g NZ Cascade @ 10
30g Motueka @ 5
30g NZ Styrians @ 0
There will be copious dry-hopping also.
Predicting 28 IBUs. Fermenting with Wyeast 1272 (American Ale II).
Really interested to see how this turns out. In a busy brewday, I also kegged my Marzen and a re-brew of my Parkin beer.
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