Adventures of a Trombonist

The ramblings of a brewing mad, sports nut & professional Trombonist

My one and only love

‘The very thought of you makes my heart sing
Like an April breeze on the wings of spring
And you appear in all your splendor
My one and only love’

 

Once upon a time I loved stout, I still do but things were different back then, a more innocent time. I couldn’t get enough of that big roasty, toasty, burnty, dark chocolaty goodness. This was, perhaps, before the big American IPA’s made their way across the sea to our shores. There was little happening here that wasn’t out of the ordinary. There were few micros and most were not bottling so if you wanted something worthwhile you had to go hunting for it. About this time I started brewing at home and tried to create bigger and bolder beers to satiate my cravings.

Below I have put down four of my favorite stouts/porters that I have made over the last two years, They are big and bold and I have learned a lot about what makes a stout or porter and what can muddle things up too. The use of dark malts is essential and blending them is certainly the way I like to do it. In the blend I find you have to be a careful not to over do it and muddy the flavours. For example chocolate malt is beautiful but it can overpower the nuttiness of brown malt even if  you use only a smidgen too much. I have found mashing or sparging high can lead to harsh flavours and some acidity. Wheat malt adds a depth of smoothness that flaked wheat just doesn’t do for me.

If you are going to brew a beer don’t make it a clone G or M. Push the boundaries and add a malt that tastes great when you chew on it. Pay attention to your water. Adding dark malts to water with a high ph will cause hearthache. I have soft water so my additions  are based on that. If you don’t know what your water is like then find out. They say 96% of beer is water. Work with it not against it.

Brewers note 1.0: These recipes have either done extremely well in competition or have been favourites of fellow home brewers and friends alike.

Brewers note 1.1: The National Homebrew Club have bought nearly a dozen whiskey barrels from Bushmills. Each has gone to a local club and as I type Imperial strength beers are being brewed throughout the land which will age in these barrels for six months. I had a big hand in designing two of them and will report back on the epic stickiness journey when they are barreled up.

Tog American Stout

Brewed for the Capital Brewers Brewday in Tog Dublin.

13-E American Stout

Author: rossa

BeerTools Pro Color Graphic

Size: 22.0 L @ 20 °C

Efficiency: 63.76%

Original Gravity: 1.065 (1.050 – 1.075)

|=================#==============|

Terminal Gravity: 1.016 (1.010 – 1.022)

|================#===============|

Color: 59.23 (59.1 – 78.8)

|========#=======================|

Alcohol: 6.46% (5.0% – 7.0%)

|===================#============|

Bitterness: 67.1 (35.0 – 75.0)

|====================#===========|

Ingredients:

6 kg (78.6%) Pale Ale Malt – added during mash

.500 kg (6.5%) Wheat Malt – added during mash

.350 kg (4.6%) Black Malt – added during mash

.235 kg (3.1%) Brown Malt – added during mash

.250 kg (3.3%) Chocolate Malt – added during mash

.300 kg (3.9%) Crystal 75 – added during mash

50.0 g (31.3%) Fuggle (6.2%) – added during boil, boiled 60.0 m

1.0 g Irish Moss – added during boil, boiled 15 m

50 g (31.3%) Cascade (7.8%) – added during boil, boiled 15 m

60 g (37.5%) Cascade (7.8%) – added during boil, boiled 5 m

2.0 ea Fermentis US-05 Safale US-05

Notes

Added to mash: 1 grams Gypsum (Calcium Sulfate Dihydrate) (Ca SO4 2H2O)
Added to boiler: 5 grams Table Salt (Na Cl)
Added to boiler: 3 grams Epsom Salts (Magnesium Sulphate Heptahydrate) (Mg SO4 7H2O)
Added to boiler: 15 grams Calcium Chloride (Dihydrate) (Ca Cl2 2H2O)

60 min mash at 66c.
27l collected from mash tun.
22l collected after boil.

 

Mayan Apocalypse

A really smooth chocolate smack with a lovely heavy body. A sipper.

13-D Foreign Extra Stout

Author: Rossa

Date: 21/12/2012

BeerTools Pro Color Graphic

Size: 25.0 L @ 20 °C

Efficiency: 79.23%
Original Gravity: 1.066 (1.056 – 1.075)

|================#===============|

Terminal Gravity: 1.016 (1.010 – 1.018)

|===================#============|

Color: 49.64 (30.0 – 40.0)

|#===============================|

Alcohol: 6.62% (5.5% – 8.0%)

|===============#================|

Bitterness: 36.6 (30.0 – 70.0)

|==========#=====================|

Ingredients:

5.0 kg (73.0%) Pale Ale Malt – added during mash

1 kg (14.6%) Brown – added during mash

.2 kg (2.9%) Chocolate – added during mash

.2 kg (2.9%) Crystal 75 – added during mash

.2 kg (2.9%) Wheat Malt – added during mash

14 g (21.9%) Northern Brewer (8.5%) – added during boil, boiled 60 m

30 g (46.9%) Challenger (6.7%) – added during boil, boiled 20 m

20 g (31.3%) Challenger (6.7%) – added during boil, boiled 60 m

1.0 tsp Irish Moss – added during boil, boiled 15 m

.252 kg (3.7%) White Table Sugar (Sucrose) – added during mash

1.0 ea White Labs WLP007 Dry English Ale

Notes

21l mash @65/66c
31l boil.
24 collected.

Added to mash: 1 grams Gypsum (Calcium Sulfate Dihydrate) (Ca SO4 2H2O)
Added to boiler: 5 grams Table Salt (Na Cl)
Added to boiler: 3 grams Epsom Salts (Magnesium Sulphate Heptahydrate) (Mg SO4 7H2O)
Added to boiler :15 grams Calcium Chloride (Dihydrate) (Ca Cl2 2H2O)

 

Black tsunami Porter

Brewed the day of the Japanese tsunami. Aged on oak chips it took BOS in the Abbeyleix Beerfest 2012.

Imperial Porter

Author: rossa

Date: 11/03/2011

BeerTools Pro Color Graphic

Size: 26.0 L @ 20 °C

Efficiency: 68.72%

Original Gravity: 1.085 (1.060 – 1.090)

|=====================#==========|

Terminal Gravity: 1.015 (1.016 – 1.024)

|=====#==========================|

Color: 55.51 (17.0 – 30.0)

|=====================#==========|

Alcohol: 9.26% (5.5% – 9.5%)

|=======================#========|

Bitterness: 37.0 (20.0 – 40.0)

|=====================#==========|

Ingredients:

5 kg (52.4%) Maris Otter Pale Ale Malt – added during mash

.250 kg (2.6%) Amber Malt – added during mash

1 kg (10.5%) Carapils®/Carafoam® – added during mash

.4 kg (4.2%) Chocolate Malt – added during mash

.300 kg (3.1%) Crystal 55 – added during mash

.6 kg (6.3%) Brown Malt – added during mash

2 kg (20.9%) Dry Light – added during boil

30.0 g (23.1%) Northern Brewer (8.5%) – added during boil, boiled 60 m

45 g (34.6%) Fuggle (3.6%) – added during boil, boiled 20 m

55.0 g (42.3%) Fuggle (3.6%) – added during boil, boiled 5 m

1.0 tsp Protofloc – added during boil, boiled 15 m

2.0 ea Danstar 3767 Nottingham

Notes

35l collected. Malt extract added pre boil. 25l collected.

Pitched at 22c. Oak aged for 3 weeks on French oak chip (not whiskey)..  

BallyBeg Brown Porter

Brewed for my wedding. A good session porter.

12-A Brown Porter

Author: Rossa

Date: 10/03/2012

BeerTools Pro Color Graphic

Size: 27.0 L

Efficiency: 76.26%

Original Gravity: 1.042 (1.040 – 1.052)

|==========#=====================|

Terminal Gravity: 1.010 (1.008 – 1.014)

|=============#==================|

Color: 49.52 (20.0 – 30.0)

|================#===============|

Alcohol: 4.18% (4.0% – 5.4%)

|==========#=====================|

Bitterness: 29.3 (18.0 – 35.0)

|==================#=============|

Ingredients:

4 kg (80.0%) Pale Ale Malt – added during mash

.5 kg (10.0%) Brown – added during mash

.300 kg (6.0%) Chocolate – added during mash

.2 kg (4.0%) Crystal 75 – added during mash

30 g (50.0%) Northern Brewer (8.5%) – added during boil, boiled 60 m

30 g (50.0%) Fuggle (4.3%) – added during boil, boiled 15 m

1.0 tsp Irish Moss – added during boil, boiled 15 m

1.0 ea White Labs WLP002 English Ale

21l mash. 72c strike. 67c mash for 50 mins

20l sparge at 76c.

 

Added to mash: 1 grams Gypsum (Calcium Sulfate Dihydrate) (Ca SO4 2H2O),5 grams Table Salt (Na Cl)
Added to boiler: 3 grams Epsom Salts (Magnesium Sulphate Heptahydrate) (Mg SO4 7H2O),
Added to boiler:15 grams Calcium Chloride (Dihydrate) (Ca Cl2 2H2O)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

Information

This entry was posted on December 20, 2013 by in Homebrew and tagged .
Zythophile

'Zee-tho-fyle', by Martyn Cornell, an award-winning blog about beer now and then, founded in 2007

Moore Groups blog

Archaeological, Environmental & Energy consultants, Galway, Ireland

Thornbridge Brewers' Blog

The Musings of Thornbridge Brewmaster Rob Lovatt

A Little Peculier Brew

making beer the way I want it

Adventures of a Trombonist

The ramblings of a brewing mad, sports nut & professional Trombonist

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: