Toxxyc
New and loving it
Hi guys, so I have an idea to make a really potent stout as we're entering summer here in South Africa now. I want to make it now so it can sit until winter comes again over here. What I'm looking for, in short, is the following:
1. 10% ABV, more or less. This is the number I'm hoping for.
2. Smokey, actually more of a peat flavour alongside oak, chocolate and a tiny bit of sweetness that reminds one of a good Islay single malt whisky. Specifically Ardbeg 10 YO.
I'm thinking of merely doubling up my existing sweet stout recipe, with some tweak. It's low in roasted notes and has a nice chocolate flavour I want in the final product. I'll also swap out the hops to include a fruity late addition to simulate the light fruity notes in the whisky.
So here's what I'm thinking, for a 20l batch (around 5.5 gallons):
6kg Pale Malt
0.5kg peated malt (this number needs thinking)
0.5kg Oats (just for some mouthfeel and body)
0.75kg Chocolate Malt (want that chocolate)
0.4kg Roasted Barley (colour, some roast notes but not a lot)
0.5kg CaraMunich 1 OR Goldswaen Brown (I have both, will do some taste tests between the malts and decide on this - the Goldswaen has a strong roasted caramel flavour that's pretty awesome)
0.5kg Lactose (still in two minds about this)
To boost ABV I might add half a kilo or so of regular brown sugar. Perhaps even a tiny bit of molasses. Some input would be appreciated on the molasses - never added it to a beer before.
I'm aiming for 1.090 OG at least, without the lactose addition. If I can get to 1.100 I'd be really happy. I usually get around 90% efficiency with my system, but this will probably be a reiterated mash and therefore my efficiency will dip a bit. I'm hoping to get 75% for this batch, but will adjust the gravity with sugar if need be.
Hops, I'm going to use whatever I have to get to around 25 IBUs at 60 minutes. Sommer some T90 I still have around here. It works well in other beers and provides a very cheap way to get a smooth bitterness at 60 minutes.
Late addition hops will be a 5-minute addition of something nice and fruity. I've got some African Queen I'm keen to try, but I'm not sure if those berry flavours is what I'm after. I'd like a more tropical fruit hop, but I don't have any on hand and I really don't want to buy another packet of hops right now. I think I might have some S.Passion, which will work well. Perhaps 50/50 S.Passion and African Queen.
For yeast I'll be using an English Ale yeast, medium attenuation perferably. Ferment low and slow, probably near the lower end of the yeast's temp range for 2 weeks or so, and then slowly raise to complete. Then I'll cold crash for a week or so, and then pitch into a fresh cube with the oak to sit for several months before bottling. I'll probably stick it in the pantry until winter comes.
So, ideas, tips, tricks and things to look for when making a beer like this?
1. 10% ABV, more or less. This is the number I'm hoping for.
2. Smokey, actually more of a peat flavour alongside oak, chocolate and a tiny bit of sweetness that reminds one of a good Islay single malt whisky. Specifically Ardbeg 10 YO.
I'm thinking of merely doubling up my existing sweet stout recipe, with some tweak. It's low in roasted notes and has a nice chocolate flavour I want in the final product. I'll also swap out the hops to include a fruity late addition to simulate the light fruity notes in the whisky.
So here's what I'm thinking, for a 20l batch (around 5.5 gallons):
6kg Pale Malt
0.5kg peated malt (this number needs thinking)
0.5kg Oats (just for some mouthfeel and body)
0.75kg Chocolate Malt (want that chocolate)
0.4kg Roasted Barley (colour, some roast notes but not a lot)
0.5kg CaraMunich 1 OR Goldswaen Brown (I have both, will do some taste tests between the malts and decide on this - the Goldswaen has a strong roasted caramel flavour that's pretty awesome)
0.5kg Lactose (still in two minds about this)
To boost ABV I might add half a kilo or so of regular brown sugar. Perhaps even a tiny bit of molasses. Some input would be appreciated on the molasses - never added it to a beer before.
I'm aiming for 1.090 OG at least, without the lactose addition. If I can get to 1.100 I'd be really happy. I usually get around 90% efficiency with my system, but this will probably be a reiterated mash and therefore my efficiency will dip a bit. I'm hoping to get 75% for this batch, but will adjust the gravity with sugar if need be.
Hops, I'm going to use whatever I have to get to around 25 IBUs at 60 minutes. Sommer some T90 I still have around here. It works well in other beers and provides a very cheap way to get a smooth bitterness at 60 minutes.
Late addition hops will be a 5-minute addition of something nice and fruity. I've got some African Queen I'm keen to try, but I'm not sure if those berry flavours is what I'm after. I'd like a more tropical fruit hop, but I don't have any on hand and I really don't want to buy another packet of hops right now. I think I might have some S.Passion, which will work well. Perhaps 50/50 S.Passion and African Queen.
For yeast I'll be using an English Ale yeast, medium attenuation perferably. Ferment low and slow, probably near the lower end of the yeast's temp range for 2 weeks or so, and then slowly raise to complete. Then I'll cold crash for a week or so, and then pitch into a fresh cube with the oak to sit for several months before bottling. I'll probably stick it in the pantry until winter comes.
So, ideas, tips, tricks and things to look for when making a beer like this?