Recipe from the Hughes book page 175.
Doing a half batch of 11.5 litres as an experiment.
brewfather recipe trying it out so can see percentages of grains, IBUs and easily see additions.
Water Profile
- AMS (Acid Malt Solution) - 0.2ml per litre. so 2.3ml (this tallies with longman who did equivalent of 3.3ml)
- DWB (Dry Water Builder) - 2g per 10litres. so 2.1g (as longman went higher)
This is what longman used:
AMS - 33 g/ml Calcium Chloride: 19 g/ml Calcium Sulphate: 8 g/ml Sodium Chloride: 17 g/ml
Mash
67C Mash temp - got to temperature in about 30 minutes
- pale malt 2/1kg
- Rolled oats 250g
- Extra dark crystal malt 100g - sub for crystal malt
- Chocolate malt 80g
- Brown malt 35g - substitute for roasted barley
0650 Mash in
Boil
Add sparge water at 0750
Boiling at 0810
- Admiral at start - 20g… should have been Challenger for IBU of 30 but this is IBU of 60!
- Admiral at end for 10mins hopstand - 8g
- EKG at end for 10mins hopstand - 8g
Protofloc at 15mins
Hopstand at 0930
Clean
Use Sodium percarbonate based cleaners ie PBW
Was all done by 1050. Around 3.5 hours.
Ferment
OG was 1048 at 20
I’ve got a Kveik, but want a traditional stout, so lets try it at 25 degrees which is the min to have less fruity flavours. Voss Lalbrew. 5 to 7 days it says at this temp
It fermented out to 1014 in 30 hours. I’ll leave it a few more days in the fermenter to see if any more activity. Have taken out of 25 degrees and is now at outside temps.
Condition
Want to put some in bottles, and rest in keg.
TODO
- have a star san sanitisation tub to dip things in
- sanitise all kit before using
- use brewfather again to do brew day and help with process
- use bucket to lift water inside night before
- find other peoples water profiles around here
- measure mash liquor volume and sparge water
