bleak
Well-Known Member
Thanks, Yooper, that may be it. Do you know the degrees Lovibond of Briess Black Barley? I didn't see it on their website.
The Breiss description of their "black barley": Black Barley is a deep brown colored malt with a coffee flavor, that is dry and intensely bitter.
Thanks, Yooper, that may be it. Do you know the degrees Lovibond of Briess Black Barley? I didn't see it on their website.
roasted barley
http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_RoastedBarley.pdf
black barley
http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_BlackBarley.pdf
they both say the same thing for general flavor on the pdf info pages. the only thing that is different is black barley is 500 lovibond and roasted is 300 lovibond.
just wanted to share my research
Going to check the SG on this tonight. I used wyeast 1318 London Ale III. I'm a bit concerned cause it only had a krausen and showed activity the first 2 days then all airlock activity stopped and krausen fell. It was 62 so i brought the temp up a bit the last few days and stirred the yeast gently back into action. Of course maybe they ate all the sugars and are taking a nap as they should be. I won't know until I take a gravity reading. If they gave up on the job too early them I'm pitching a pack of Nottingham into the carboy.
i brewed a PM version of this two weeks ago and the sample i just took has a gravity of 1.020. This is kind of high, so i'm wondering if i should stir up the yeast on the bottom of the carboy a bit to see if i can get it a bit lower. Also i used S-04 yeast instead, so could this be the reason for lower attenuation? Tastes great though!
Here's the recipe:
2 lbs maris otter
18 oz flaked oats
12 oz victory malt
10 oz pale chocolate malt
8 oz flaked barley
8 oz crystal 80L
8 oz roasted barley
2 oz chocolate malt
3.75 lbs pilsen light DME
1 oz willamette @ 60 min
1 oz willamette @ 45 min
S-04 yeast
mashed at 154 F
OG was 1.054
fermented at 64-66, let rise to 68-70 after 1 week
That looks almost exactly how mine went i bet it will be awesome! :rockin:
You might taste it and see if it tastes too sweet or if it is ok. I stirred mine up a bit and warmed up to 70 and it dropped from .018 to .016 I plan to rack to keg this weekend
If I wanted a bit more of a roasty character to this brew, would it be as simple as just increasing the roasted barley by 2 oz. or so or would other parameters need to be changed? I brew a lot but don't know anything about recipe creation and what each grain imparts.
Is it just the roasted barley that adds that roaster character or a combination of the chocolate malts and roasted barley (and others?)? I am willing to experiment a little as I can't imaging 2 oz more really affecting it too much.
Hello!
I kegged this last week (after a 3 week primary) and let it condition at 68 (under pressure)in the keg for a week before chilling and carbonating.
It has been in the fridge for 3 days and it tastes and smells great but after a pint the back of my throat is dry.. weird.. Could it be astringency that is doing this?
I hit all of the numbers, used 5.2ph, didn't oversparge, and followed the recipe exactly. Do you think that maybe it just needs a little more time to condition?
Brewed a version of this on Friday (subbed Fuggles/Goldings for Willamette, used British Ale 1098 b/c couldn't find the British Ale II).
Brewday went excellent. Made a 4 gallon batch. Hit numbers great. Aerated like normal, pitched yeast, and....bubbles within about 3 hours. That is very weird for me. Usually takes my beers about 18-24 hours to start fermentation. So I was excited.
After 12 hours (the next morning), I had crazy bubbles. Like 1-2 per second crazy bubbling fermentation. It was in my usual fermentation room, the ambient temps at 65 (stopped using my swamp cooler around October).
Nothing out of the ordinary in my brewing/sanitizing/fermentation process, but the fermentation (1) started faster than any other beer I've ever brewed (2) went more vigorously than any other beer I've ever done, and (3) is seemingly done/winding down now, 72 hours later (bubble every 30 seconds or so), making it the fastest fermenting brew I've ever done. Is anyone else getting a really fast and vigorous fermentation with this brew?
I don't make many porters/stouts (this is my 2nd, and my first AG stout -- made about 15 batches overall), so I'm just curious if this is a common thing with this type of beer.
Update - I bottled this puppy today. Smelled and looked great. Tasted a sample and it was fantastic.
FG was 1.020. I tried swirling the carboy after the first few days of rapid fermentation + raising the temp. But apparently it was done and I couldn't squeeze any more points out of it. Not too worried, but what does it mean for the brew, aside from losing a few ABV % points??
Update - I bottled this puppy today. Smelled and looked great. Tasted a sample and it was fantastic.
FG was 1.020. I tried swirling the carboy after the first few days of rapid fermentation + raising the temp. But apparently it was done and I couldn't squeeze any more points out of it. Not too worried, but what does it mean for the brew, aside from losing a few ABV % points??
Going to check the SG on this tonight. I used wyeast 1318 London Ale III. I'm a bit concerned cause it only had a krausen and showed activity the first 2 days then all airlock activity stopped and krausen fell. It was 62 so i brought the temp up a bit the last few days and stirred the yeast gently back into action. Of course maybe they ate all the sugars and are taking a nap as they should be. I won't know until I take a gravity reading. If they gave up on the job too early them I'm pitching a pack of Nottingham into the carboy.
Well I'm pleased to report that this was a huge success. This is going to be on the re-brew list for sure. Love the way it turned out with the wyeast 1318 absolutely killer beer
That's a gorgeous keezer and room! Well, except for the "Blue Devils" junk on it, I mean.
I love the photo!
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