Saturday, July 23, 2011

AG #10 - Standard Stout II - Recipe

I have been contemplating my next brew for a few weeks now and I have decided to brew a beer that I made last year, but this year I am adding a little twist. Standard Stout was brewed last June and I was really happy with the results, beaming at the time that it was my best beer to date. For this years version I have decided to keep the grain bill the same, the bittering hop addition the same, the yeast has been changed based on my current inventory, however the significant change is that I have decided to introduce some American hop characteristics into the flavour and aroma. This will be achieved with a single late boil addition of Ahtanum, Simcoe, Columbus and Amarillo (5g each). This should give a light and subtle American hop  flavour and aroma.

Standard Stout II
Author: Mark

Size: 25.2 L
Efficiency: 74.34%
Attenuation: 72.1%
Calories: 142.33 kcal per 12.0 fl oz

Original Gravity: 1.043 (1.044 - 1.060)
Terminal Gravity: 1.012 (1.012 - 1.024)
Color: 62.15 (59.1 - 78.8)
Alcohol: 4.03% (4.0% - 6.0%)
Bitterness: 20.9 (20.0 - 40.0)

3000 g Maris Otter
500 g Barley Flaked
500 g Carapils®/Carafoam®
432 g Roasted Barley
260.0 g Chocolate 1060 EBC
38.0 g Goldings (5.0%) - added during boil, boiled 60 min
5.0 g Ahtanum (6.0%) - added during boil, boiled 1.0 min
5.0 g Amarillo (8.5%) - added during boil, boiled 1.0 min
5.0 g Columbus (15.0%) - added during boil, boiled 1.0 min
5.0 g Simcoe (13.0%) - added during boil, boiled 1.0 min
1.0 tsp Irish Moss - added during boil, boiled 15 min
250 g DME
1.0 ea Fermentis US-05 Safale US-05

Mash @ 67c

Saturday, July 2, 2011

AG #9 - Furious IPA - Fermentation & Conditioning

The brew day for Furious IPA went very well and in this post I just wanted to give you an outline of my fermentation and conditioning schedule. Here is the timeline:

Brew day: 4th June
Primary Fermentation: 4th - 18th June

On the 18th I kegged one corny (19 litres) and 9 x 500 ml bottles.

Keg Conditioning (room temperature): 18th - 25th June
Keg Conditioning (fridge temperature): 25th - 30th June
Force Carbonation: 1st July - 8th July

Bottles will condition for 2-3 months at room temperature and then get a week of cold conditioning before being ready. With a session beer, bottle conditioning can be done in 2-3 weeks, however with this beer being 6% ABV it will benefit from the extra time in the bottle*.

* to be honest so would the keg, but who is going to be able to leave a keg condition for a couple of months, especially when my keggerator is empty!

So a pretty straightforward fermentation and conditioning process. Keg is typically one week conditioning, one week cold conditioning and one week force carbonating. For bottles a minimum of two weeks conditioning and then the longer you can hold off the better the beer will taste, most bottled beers will probably be at their peak between two and four months old. The above can be used as a rule of thumb but obviously adjust based on your set-up and the beer you are brewing.

Really looking forward to trying this beer next weekend. I'll report back on how it turned out.