Stouts
220g oats
300g rolled barley
400g chocolate malt
500g roast barley
400g crystal
Oat meal
200g Toasted oats
50g black malt
250 gladfield malt
Dry stout
250g malt warm water – let the bacteria do their work…
400ml starter
Mangrove jack’s craft series
M07 British ale
Stout
Added .2g critic acid to sparge water 7.4-> 5.0
Mash pH 4.9 at 70c
Uk Golding 6.4% = 70 ibu 64g
20g in imperial pot
8g in oatmeal stout
PH of grain culture 4
Final wort pH 4.56
Base og 1.054
Russian Imperial 1.078 og
Oatmeal 1.054
Foreign 1.060 og
Pitched starter, approx 34c
Set fridge at 18c –
Monday – Russian stout feels too cold, set it to 20c
Stout bottling
2×750 ml base stout 15g lactose
2×500 ml base stout 10g lactose
Direct to bottle
Base stout and milk 1.016 4.1%
Russian Imperial 1.030 – 5.1%!!
Foreign 1.020 – 4.2%!!
Oatmeal 1.020 nice mouth feel – 3.6%
Irish/dry 1.016 – 4.1%
Western Brewers Conference 22 Mar 2014 Results
Aroma: Pleasant.. but is it a dry stout? Stone fruit/Cherry nose. Nice Roast malt character. A bit too Estery. Not Really to Style 6/12
Appearance: Lovely head, good colour 3/3
Flavour: nice cocoa malty. Too Estry, a bit too sweet. a bit boozy. good beer, but out of style 10/20
Mouthfeel: Creamy texture great. Could be a bit drier for a dry stout 4/5
Overall impression: good beer. Too far out of style for a medal 6/10
29/50 – 2nd place – 1st place Tom, 3rd place Marie
