I'm moving to Sweden for 6-12 months, and so I'm planning my last few brews. I'm basically looking at doing at least one stout/porter/dark ale/what-have-you, and a couple of other things. But the thing is, I've got heaps of chocolate grain, crystal grain and some roasted barley that I'd like to use up. Additionally, I'd like to brew some beers that are going to be alright to drink when I get back. I'm not really sure what constitutes a brew that will age well: I know high alcohol content is always good, but I've also always seem to hear of stouts and porters being aged. I'd prefer not to brew too strong a beer, as I've already got a lot of 8-11% beer to get through, but I'm not too bothered. I don't have the ability to keep a lager yeast at the right temperature, nor have I started mashing yet, so just extract recipes. So if anyone can help me fulfill this criteria?
As an aside, I was just wondering what temperature wine is ideally fermented at?
Cheers guys.
Recipe Requests.
Re: Recipe Requests.
Choc, Crystal and Roasted Barley are all key ingredients in stouts and dark ales which both age well at any ABV. I cracked a nearly 2 year old bottle of stout I had at Christmas that was only about 4% or less and it had aged beautifully. What sort of alcohol percentage were you aiming for? What yeast do you plan to use? What temp do you plan to ferment at?
As for wine, follow the recommended fermenting temperatures on the packet
As for wine, follow the recommended fermenting temperatures on the packet
Re: Recipe Requests.
Ideally around 4-6%. I can keep a brew at 18-20C without too much trouble, and as for yeast, I think at the moment I'm limited to the brew cellar English ale and american ale yeasts (and whatever else brewcellar has). So I'm thinking I'll try a dark ale and a stout, aiming for a fairly roasty, burnt stout, since I've always wanted to try that. And then maybe a barleywine, which would have to be a bit stronger obviously. Is it possible to brew a decent barleywine as an extract brew?
Throw some recipes at me I guess.
Throw some recipes at me I guess.
Re: Recipe Requests.
Why not do a Real Ale, a Stout and an American Amber Ale?
Coopers Real Ale, Crystal, and a bit of Choc with the English Ale yeast.
Coopers Stout, Crystal, Choc, and Roasted Barley with the English Ale yeast.
Coopers Draught, Crystal, and a very little bit of Choc with the American Ale yeast.
All could probably do with half a kilo or more of extract as well. Hops to taste.
Coopers Real Ale, Crystal, and a bit of Choc with the English Ale yeast.
Coopers Stout, Crystal, Choc, and Roasted Barley with the English Ale yeast.
Coopers Draught, Crystal, and a very little bit of Choc with the American Ale yeast.
All could probably do with half a kilo or more of extract as well. Hops to taste.