Display posts from previous
Sort by

BIABrewer's Ball- Roller Stout

Post #1 made 16 years ago
by Ralph
Hi Folks,
(Hope individual recipe discussion is okay here. If not, I'm happy to move it elsewhere!)

Today, in honor of the site launch :D , I'm making a stout, something I haven't done for yonks and it is high time to get one underway for the upcoming southern winter (or maybe the mini- ice age from the Iceland volcano! :o ). I'm also using the MiniBIAB method of course! :cool: (/shameless plug)
So, I was thinking of calling it "BIABrewer's Ball- Roller Stout", seeing as it is getting the ball rolling. I'll move it over to the proper recipes section when it is tasted. I have a few bibs & bobs of spec malts that really should be used up, could even lob some choc malt in there, hell, I'll even caramelise some wort. I have aromatic and melanoidin, just a bit way of them in this sort of thing.

Details:
Name: BIABrewer Ball- Roller
Brewer: Ralph
Size: 20.0 L
Style: Dry Stout
OG: 1.047, FG:1.012, Alc:4.6, IBU:32.7
(Alc method: by Volume; IBU method: Tinseth)

Fermentables:
Name amount units pppg lov %
German Cara-Aroma 150 g 1.035 150.0 3.7%
German Carafa Special I 120 g 1.030 350.0 3.1%
German Carafa Special III 120 g 1.030 500.0 3.0%
Roast Barley 150 g 1.029 450.0 3.7%
Thomas Fawcett Golden Promise 3500g 1.038 4.0 86.5%

Mash:
Probably mid- warm, so 67 C, single infusion, just a pinch of salt and gypsum in my rainwater.

Hops:
Name amount units Alpha Min IBU
Challenger 35 g 6.1 75.0 32.7

Yeast:
Wyeast 1882PC Thames Valley II

I'm thinking it is a bit tame, but I'll tweak and trick it up a bit before I start the mash (I have to grind the malts first!). Anyone care to comment? TIA! :)

Ps. Also testing the unit conversion!
Last edited by Ralph on 18 Apr 2010, 07:16, edited 10 times in total.
[center]Give me a beer and I will move the world. Archimedes[/center]

Post #2 made 16 years ago
by Ralph
OK, so I went a little crazy and it ended up a bit FES/ almost RIS and a bit Dry Stout. This will be diluted to ~23 L , so the vitals might be 30IBU, 35SRM, 6.0%ABV, OG 1.070. I also changed to Bairds Perle malt, also have a few dregs of Melanoidin and Aromatic to get rid of, I couldn't decide so used both, but I'm very wary of them so just 1% of each. Dunked with acidified sparge water.

PP, I'll sling a few samples over to you guys in the west, will be a month or so.

Details:
Name: BIABrewer Ball- Roller I
Brewer: Ralph
Size: 18.0 litres
Style: FES
OG: 1.080, FG:1.014, Alc:8.5, IBU:33.4
(Alc method: by Volume; IBU method: Tinseth)

Fermentables:
Name amount units pppg lov %
Bairds Perle 3500 g 1.038 4.0 71.5%
Roast Barley 250 g 1.029 450.0 5.1%
German Cara-Aroma 150 g 1.035 150.0 3.1%
British Crystal 95-115L 150 g 1.033 105.0 3.1%
German Carafa Special I 120 g 1.030 350.0 2.6%
German Carafa Special III 120 g 1.030 500.0 2.5%
German Melanoidin 60 g 1.033 35.0 1.0%
Belgian Aromatic 60 g 1.030 25.0 1.0%
Dextrose 370 g 1.042 0.0 10.2%

Hops:
Name amount units Alpha Min IBU
Challenger 35.0 g 6.1 75.0 33.4

Mash:
Step Temp End Ramp Min
alpha 66.5 C 65.5 C 0 90
mashout 74.0 C 72.0 C 5 15

Yeast: Wyeast 1882PC Thames Valley II

Boil:
90 minutes, Dex in at end.
Last edited by Ralph on 18 Apr 2010, 20:56, edited 10 times in total.
[center]Give me a beer and I will move the world. Archimedes[/center]

Post #3 made 16 years ago
by crundle
Must be the weather Ralph, I have Jamil's Oatmeal Stout fermenting away happily atm. Great time of year to get stouts underway, ready for the cooler weather.

cheers,

Matt

Post #4 made 16 years ago
by Ralph
Yep crundle, with winter fast approaching, stout is an obvious choice! I was thinking about some oatmeal, how do you prep it, gelatinise or just straight? Any rests? I've only used it in an extract with a half- arsed steep and it was pretty uninteresting, but that was a long time ago when I was pretty green.

Haven't tasted 1882 carbed up yet but have 4 batches of ESB underway (mostly caramelised- TTL sort of things) with it, I figured a stout would put it through its paces and keep the strains I'm using at one time to a minimum while giving my usual workhorse 1469 a break. I have some 1768 on hand in case the other is no good, it makes a pretty mean stout, and not in a bad way. 1882 smells just divine, quite a refreshing take on 'eau de sacc cerv', /drool!
[center]Give me a beer and I will move the world. Archimedes[/center]

Post #5 made 16 years ago
by PistolPatch
Hi there Ralph,

Hope this isn't OT but I know you are a huge ESB fan. I was chatting to a very knowledgable brewer the other day and he reckons for English malts, a two hour boil makes a massive difference. He also sai you will be able to see the bottom of your pot at the end of the boil it is so clear.

Hope the Roller Stout turns out bliss.
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #6 made 16 years ago
by Ralph
Thanks Pat!
Wasn't able to see the bottom of the pot this time, was dark as night in there!

I'll probably do that 120 minute boil, I use 90 as a default these days, the wort caramelises a bit more and we know how nice caramel is in an ESB, so I'll give it a whirl. I know caramelising a few litres of wort is a bit hit & miss, have done my apprenticeship with that in about 30 batches of TTL, some fab, but others not so flash.

I just pitched this stout a minute ago, was going to leave it until tomorrow but seeing as the starter was ready I decided it had better get acquainted with its new best friends ASAP!
[center]Give me a beer and I will move the world. Archimedes[/center]

Post #7 made 16 years ago
by Ralph
Update: FG around 1.015 and probably bottling this weekend. An interesting yeast is 1882, less attenuation than 1469 so leaves some residual sweetness but tastes excellent, will see how it carbonates up! :D
[center]Give me a beer and I will move the world. Archimedes[/center]

Post #8 made 16 years ago
by LloydieP
PistolPatch wrote:Hi there Ralph,

Hope this isn't OT but I know you are a huge ESB fan. I was chatting to a very knowledgable brewer the other day and he reckons for English malts, a two hour boil makes a massive difference. He also sai you will be able to see the bottom of your pot at the end of the boil it is so clear.

Hope the Roller Stout turns out bliss.
Just to keep the OT part of the thread going... Other than clarity what difference was he talking about?
Let me know when Ralph's stout turns up... Mmmmm..

Lloydie
Last edited by LloydieP on 16 May 2010, 14:50, edited 10 times in total.
[center]"Eat my sugar, man[/center]

Post #9 made 16 years ago
by Ralph
Fair enough question Lloydie!

One benefit of the long boil is some more caramelisation of sugars. Varying opinions about the worth of it, try a few and see how it goes. I think these days it probably is less relevant with such a variety of spec malt at our disposal, there's less to be gained IF using spec malts- with 100% base malt, which I thoroughly recommend brewers do at least once, this can be quite useful in introducing a caramel character that would otherwise be absent.
I'll often shortcut this though by dropping two or three litres from the boil into another pot and reducing that to syrup (caramelised wort) then adding it back. Again, varying opinions about the worth, I've found it not as reliable as I'd hoped, probably due to uncertainty about the end point, but again, certainly worthwhile experimenting with IMO.

Of course, clarity in the actual beer is another matter, I guess with the longer boil there's more proteins getting things done to them that should aid beer clarity, can't say for sure though.
I'm not sure there would be any clarity benefits from a long boil in this fairly dark stout though...

One other thing a long boil facilitates is full use of any surplus sparge liquor. Because I do a stovetop BIAB with sparge in a 19L stockpot (and post- boil dilution), I aim to have that pot full to the brim much of the time but also may have surplus sparge if I miscalculate volumes, particularly so when using the larger grain bill (5kg). Obviously I'll want the pot full at the end of the boil, this is not going to happen unless I replace evaporation losses with sparge (or straight water). This all translates to increased efficiency but also getting full- sized batches from a smaller kettle.

Hope this helps, happy to discuss! /cheers
[center]Give me a beer and I will move the world. Archimedes[/center]

Post #10 made 16 years ago
by Ralph
Finally bottling this sucker, has been a problem child of sorts, shoved to the back of the queue etc... FG 1.014, so with OG of 1.070 is pretty fearsome stuff. As black as night, but what would we be expecting with that grain bill? Is pretty smooth though, no where near as bludgeoning and breathtaking as the 9% RIS toucan fire water I did last winter, certainly provides enough thrills to want me to make another batch. We'll see how it carbonates and reacts to a few weeks in a bottle, eh?
Samples should be en route to you westies next week some time. Beware, this one will bite, don't say I didn't warn you! What is it again (for the book worms), smacked around the head by a slice of lemon wrapped around a large gold brick? :twisted:

BTW, I (foolishly) stabbed myself pretty bad in the hand this arvo, trying to get one of those poxed tamper-evident seals off a Coopers 740ml PET so I could use a spanking- new fresh cap. Stuff it, think I'll just reuse the old ones from now on... :cry:
[center]Give me a beer and I will move the world. Archimedes[/center]

Post #11 made 16 years ago
by dick
I have tried this beer and it's a really good one. I find that stouts can sometimes be a bit much but this one's nice and smooth. Each sip you take finds you wanting the next one. There are a lot of roasty/grainy/toasty flavours there but the 1882 yeast also comes across nicely. The bitterness is good and balances the beer quite well.

Good one Ralph!

Cheers
Dick

Post #12 made 16 years ago
by Ralph
Why thanks Dick, glad you like it! :D (Ahem- Lloyd & Pat- where are your reports??!! Bang the rocks together you guys!!)

I would actually do the same recipe again, even though it is a bit in- between or ambivalent style- wise (like me perhaps...). I think the mix of the two different Carafas with the roast barley is important, some stouts get too one- dimensional which is tiresome by the end of the bottle. The hopping is simple, nothing late and all English.
Think I'll use Wy1768 though in the next one though- it makes the meanest stout you can possibly imagine, in a good way though... :P
[center]Give me a beer and I will move the world. Archimedes[/center]

Post #14 made 16 years ago
by PistolPatch
Still waiting for Lloydie!

He has recently moved house and is now living miles away. He ensures me that Ralph's beer is safely being stored for our tasting.

I'll believe it when I see it - he has probably drunk it without me :).
If you have found the above or anything else of value on BIABrewer.info, consider supporting us by getting some BIPs!
    • SVA Brewer With Over 100 Brews From Australia

Post #15 made 16 years ago
by Ralph
Probably redoing this in the next fortnight, I've cultured up a 1768 slant and it is getting stuck into my usual ESB (for a change from 1469), but this recipe was the main reason I broke out a new strain.
Any suggestions on tweaking? I have some brown malt that I was wondering about adding but I've never used it before, I'm probably restocking for a few other spec malts though.
I think the bittering could be increased a shade too and perhaps also get it into AABC 12.2 RIS (too late for this year though :x ), but I'll resist the temptation to add some later hops.
12.2 RIS:
OG FG IBUs ABV
1075-1115 1018-1030 50-90 8-12%

Obviously, there should be more samples for distribution in BIABrewer's honour! :D
[center]Give me a beer and I will move the world. Archimedes[/center]
Post Reply

Return to “Creating Your Own Recipes”

Brewers Online

Brewers browsing this forum: No members and 18 guests