Storey Stout - Monday, Nov. 26, 2018

-
Storey Stout

Wish I had beer gas. It is just too expensive.


Ingredients

7.5 lbs. UCM
3 lbs. Flaked Barley
1 lb. Carafa Special III
8 ozs. UK Roast Barley
2 ozs. EKG - 6.4% AA @ 60 min.
WLP001 - Cal Ale -  2 L starter @ 63 days old

O.G. - 1.042
F.G. -
% -
SRM - 37
BU - 36

Water Profile - Black Balanced

CA- 51
S04 - 63
CI - 45
PH - 5.40

                                                BREW DAY NOTES

Added lactic acid to the mash by mistake. Had to add more baking soda to get the mash ph back up. Dummy!!!!

Nov. 27 - Yeast finally started in the afternoon. It was too cool, 64 F.
Nov. 28 - Blow off hose working and it is normal. 66 F - 68 F.
Nov. 29 - Same. 66 F.
Nov. 30 - Turned on heat. Too cool.
Dec. 1 -   Same, but almost done.
Dec 8 - Sampled. Bland? Yes, and that is what I want. I don't want over the top
             roasted black grains flavour. Tastes like an ash stick from the fire, yuk.
Dec 15 - Stout faucet installed. Seems close enough for me since this beer is
             not that great. However, it is beer and tax free.














Comments

Post a Comment

Popular posts from this blog

Chris's Ribs on the WSM - Saturday, August 30, 2025

-
Image
  Ribs 2-2-1 The weather is warmer on Aug. 31st - 25C, today? 21C. 2 hours smoke 2 hours in foil with brown sugar, honey and 4 slices of butter chunks. 1 hour in butcher paper with bbq sauce on the bbq. I usually don't have much heat left on the smoker, so that is why I use the BBQ.                                                             Day before after membrane removal, add Rib rub. Completely cover the Ribs fully. Toss in a bag in the fridge. An hour before smoking, add the other rub or what you have just to freshen them up. When your chimney starter is completely white, pour it all around the charcoal in the WSM instead of pouring them in the middle. I see when I am done that I am not getting them all burnt through like the middle ones.                          ...
Read more

Kings Landing IPA - Extract - Monday, October 2nd, 2017

-
Image
Eleven Gallons - Carboys My first all extract brew in over 20 years. It will be interesting if I get a big hop aroma with no water treatment. This is an experiment for brewing in the winter. I may be able to do a full mash brew next week as the weather seems to be quite warm. 20 lbs. United Canada LME. 40 g Chinook - 12.3% AA @ 60 min. 60 g Chinook - 12.3% AA @ 10 min. 56.70 g Chinook - 12.3% AA @ 0 min. 113.4 g Chinook - 12.3% AA - dry hop ( 56.70 g in each keg ) 45 g in each carboy.  US-05 ( Usually 40, but this OG is way higher than expected ) I really don't expect a lot of extract twang using bulk malt extract. I don't remember it from back in the day, but certainly got it from those over priced kits. I smelled twang when I added it to my water in the kettle, but it went away later in the boil. I did not taste it in the gravity sample. O.G. - 1.068 - ( Promash said 1.051 ) F.G. - % - SRM - 7 ( May be more because of boiling 100% extract for 60...
Read more

Les's Helles - Sunday, June 15, 2025 ( Conical )

-
Image
    Ingredients 22 lbs. Rahr 2 Row 1 lb. Munich 9 108 grams Hallertauer @ 60 min. 4 sachets 34/70 at 66F  Various experiments suggest that you can get a real nice beer using lager yeast at 66F.  I went to various people on You Tube and they all say that fermenting a lager at 66F worked out fine. Not an award winning Pils or just a plain lager, but a good beer and that is all I want. None of them had a water profile however. Went to another guy on You Tube and he did exactly what I want to do. Said the beer was really good, so it is a go. He sure had a lot of SS brewing stuff jammed into a small area. Knew his stuff. O.G. - 1.045 - 78% F.G. -  1.006 % -      5.12 SRM - 3.5 BU - 25.5 Mash Volume - 10 gallons Sparge Volume - 10 gallons Water Profile - 4 Dog Brewery CA - 50 MG - 10 CC - 68 S04 - 68 PH - 5.30  MASH Gyp - 2 g CI - 4 g Eps - 3.7 g Lactic Acid - 3.9 ml  BOIL Gyp - 2 g CC - 4 g Eps - 3.7 g Lactic Acid - Sparge - .4 ml I have no i...
Read more