AG63 - Foreign Extra Stout

[dan125]

Colour looks good - was cold steeping part of the original recipe?
Just wondered if you'd increased the amount of roast grain at all to compensate for cold steeping?
I'm planning to brew a hoppy black beer at the w/e and am quite tempted to give the cold steeping a go

 

[strange-steve]

All in all this was a quick and successful brew. The post-boil volume was a bit high so I added 100g of sugar to correct the OG, pitched 2 packs of CML pale ale yeast and this morning it's near crawling out of the FV even with 6L of head space.

@dan125 no the original recipe didn't call for cold steeping, I just wanted to give it a try, and I don't think I did adjust the amount.

 

[Sadfield]

What was the issue with your previous stouts?

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[strange-steve]

Nothing specifically wrong with them as such, but they've only been ok. I'd like something better than ok this time.

 

[strange-steve]

Well I'm gonna mark this one as a success. There's a bit of acetaldehyde in the aroma (actually something a few of my recent brews have suffered from for some reason) but it doesn't come through in the flavour. It's rich and flavourful while still being very smooth and drinkable so mission accomplished I'd say. Thanks for all the help and comments on this :hat:

 

[Clint]

Very manly....out of a posy vase...

 

[strange-steve]

Very manly....out of a posy vase...

Ah but you didn't see me drinking the next 8 pints:

 

[ACBEV]

The cold steep. ...does this prevent harshness?

Thats what I was thinking with 250g of roast barley. I've only used very small amounts of ground roast barley in the boil... Maximum blackness with minimum harshness... Might have a go at steeping.

 

[strange-steve]

used very small amounts of ground roast barley in the boil.

What do you mean, you put the grain in the boiler?

 

[ACBEV]

Yes... Grind in a coffee grinder and add to kettle near end of boil.

 

[Clint]

Steve...you ain't fooling no one...we ALL know that's Cwrw666 just warming up!

 

[strange-steve]

Yes... Grind in a coffee grinder and add to kettle near end of boil.

That's a new one to me. I would have thought that would extract more harshness than mashing it.

 

[Sadfield]

That's a new one to me. I would have thought that would extract more harshness than mashing it.

Shouldn't be an issue as the pH will be lower at the end of the boil than when mashing, and the extraction time is short. It's likely to be like making tea, a quick dunk with a tea bag will get colour and a bit of flavour, longer brewing will extract the tannins.

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