Super Stout

[Tean Buns]

I just wanted to share a few things on my latest AG brew ... I am going into unknown territory here, the recipe is all mine, I have no idea how it is going to turn out, but that is what HB is all about isn't it ?

A few photos are to be found at this place

https://drive.google.com/?tab=wo&authuser=0#my-drive

and here is my super stout recipe, for 20 litres, which in fact turned out to be 22

5 kg of Pale Malt
0.7 kg of black malt
0.25 kg of Chocolate Malt
0.65kg of Flaked Korn … the idea being to sweeten it up a bit.
0.5 kg of sugar
+ 0.15 kg of sugar for priming
50 gr Aramis hops 90 minutes
+ Brewferm Top dried yeast

the figures work out this way

OG 1081
FG 1012 ... provided I can get the yeast to go all of the way
ABV = 8.9% !
IBU / GU = 0.43 ... but it all depends on how the yeast works

This brew is going to be bottled and stored, it will come out for special occasions. If the fermentation becomes seriously stuck I will just dilute it down, give the lot a stir and call it stout instead of super stout ! :drunk:

 

[Steve]

I just wanted to share a few things on my latest AG brew ... I am going into unknown territory here, the recipe is all mine, I have no idea how it is going to turn out, but that is what HB is all about isn't it ?

It is for me. I'm sure it will turn out a good beer. There are a lot of guidelines for max % of grains in each brew but through my experimental brews where i have pushed passed the recommended range I've enjoyed the end result. Your 0.7kg of black malt is a lot. However, you might enjoy the big coffee roasty flavours not present in other beers that only use a small amount

 

[clibit]

How much yeast you putting in that?

 

[Tean Buns]

I just wanted to share a few things on my latest AG brew ... I am going into unknown territory here, the recipe is all mine, I have no idea how it is going to turn out, but that is what HB is all about isn't it ?

It is for me. I'm sure it will turn out a good beer. There are a lot of guidelines for max % of grains in each brew but through my experimental brews where i have pushed passed the recommended range I've enjoyed the end result. Your 0.7kg of black malt is a lot. However, you might enjoy the big coffee roasty flavours not present in other beers that only use a small amount

Thanks for the encouragement. My previous Imperial Stout had 1 whole kilo of roasted barley in it for 6 kg of pale malt. The OG came out at about 1085 if I remember rightly, but I bottled out and diluted it down to 1065 ish, fearing a stuck fermentation. After two months in the bottle it turned into a fine beer, not as good as Guinness Special Export but along those lines. I did a taste test back to back, the Irish brew was the better of the two but they don't brew in buckets do they ? Mine was more aggressive and as you so rightly say there was lots of roast coffee coming through ... I haven't been able to keep away from it, there are only a few bottles left now. there is a little theory behind my madness with this one, flaked korn is there to hopefully sweeten the beer up a bit and counter the high roast malt content and I have used Aramis hops ... it's a relative of Fuggles and is therefore comparitively mild. I used Target for my last two brews, I'll need to do some more experimenting with them, they certainly pack a punch. :hat:

 

[Tean Buns]

How much yeast you putting in that?

6gr of Brewferm Top ... underpitched, I know, but it has been going bonkers since I pitched on Sunday. The yeast was rehydrated correctly, no pitching the packet straight in and I spent a good 7 or 8 minutes oxygenating the wort. With my set up, there is also quite a large quantity of trub that goes through into the fermentation vessel, this helps with yeast nutrient and oxygen deficient worts. I also added about 3 gr of Calcium Sulphate as I use rain water from the garden. The fermentation has been held at 18°C, my garage is at just the right temperature at the moment, 15°C so everything has been going well. I'll let you know if today's optimism has been ill-founded ... I reckon things should be slowing down by Sunday (now Tuesday the 1st of April, no joke) :hat:

 

[clibit]

6 grams?! :nono:

 

[Tean Buns]

6 grams?! :nono:

Yes, I know, but my previous brews have been fine. Underpitching / overpitching ... advantages and disadvantages to both. With the 'quality' of the dried yeast that I have been able to get hold of here in France, the question has not been of how much but rather how good ! The Brewferm is doing fine. My previous brew, started at 1058, finished at 1009, 82% attenuation and all of that in just one week. That was only pitched with six grams as well. I'll let you know when I get to the end of the fermentation. I also mash at around 62°C ... lighter wort, easier attenuation. We'll see at the end. :whistle:

 

[clibit]

I would just pitch three packs. But good luck, hope its a good'un. :thumb:

 

[Tean Buns]

Over one week later, text book fermentation, 70% attenuation, this is totally within the specifications of the yeast ... it's now in secondary waiting to clear, probably bottling on Friday or Saturday.

The first snifter out of the bucket says that it is going to be lovely, but all parents are enamoured of their younglings aren't they ? :-)

 

[Tean Buns]

The Super Stout has been bottled. I had a sneak preview of course and it seems like a much milder pint of Stout than my previous brew, only time will tell, now comes the hard part, waiting two months for the beer to condition up. :?

 

[Kyle_T]

Glad it came out well for you, the last stout I did was a kit with 2 tins of black treacle. That finished at 8.2% and could knock your block off. Another stout I did contained 700g of roasted barley but came out rather mild, then again there was kilo of flaked barley in it.

Let us know how she turns out.

 

[Tean Buns]

Glad it came out well for you, the last stout I did was a kit with 2 tins of black treacle. That finished at 8.2% and could knock your block off. Another stout I did contained 700g of roasted barley but came out rather mild, then again there was kilo of flaked barley in it.

Let us know how she turns out.

Excellent ... that about sums it up for me ... let's see if this works.

I put one whole kilo of roast barley in my last stout for 6.5 kg of pale malt. After three months, it came out fantastic ... totally lopsided, lots of bitter malt flavours, coffee and the like but I loved it. At about 6.5%, it also went down very well at the end of the week. :

 

[Tean Buns]

Two weeks in the bottle only, I just had to give it a go, purely for scientific reasons of course. GORGEOUS

I'll try to put this into words, an expresso hot chocolate based on quality dark chocolate with lots of whipped cream on top and a good dollop of clotted cream just to make it even nicer ... and all of that on a Guinness base ... absolute beer pornography, and it's going to get even better ... this is absolutely bonkers good !