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Posted: Wednesday Oct 11, 2006 5:07 pm
by lethaldog
damonpeyo wrote:OK, this is what I did:
Thomas Coopers Irish Stout
1.5kg Coopers Amber Liquid Malt
3 cups of Dried Dark Malt
2 cups of Dried Corn Syurp
500g Lactose
250 grams Uncle Toby's Oats - (steeped for a hour in hot water/drained/washed out into the wort.)
150 grams Roasted Black Malt, crushed and boiled for 25 minutes
20 grams Fuggles Hops boiled for 25 minutes with Black Malt.
2 teaspoons Licorice extract
Safale S04 yeast
Water topped up to 17.5Lts mar
OG - 1.071 on Thursday 5th October
Current G- 1.032 Today, Wednesday 11th October.
Got veru interesting armoa.... very different, sweet, amlost made me drool.
Looks good except boiling the grains, this is a no no but will probably be ok, grains should be steeped not boiled then the liquid you collect from the steep is boiled
Posted: Thursday Oct 12, 2006 1:40 am
by Beerdrinker32
did a similar one steeping 100g of choc malt for 20mins at about70C plus 30g goldings and a heapa malt, wouldnt go for much more choc. better than tooheys old
would ditch the licquiorce
Posted: Thursday Oct 12, 2006 12:10 pm
by damonpeyo
lethaldog wrote:
Looks good except boiling the grains, this is a no no but will probably be ok, grains should be steeped not boiled then the liquid you collect from the steep is boiled
Thanks for the heads up about the boiling part, bottled it today, drank a big mug while bottling the new batch, tasted different, but interesting.
Will steep them next time, for how long? then how long boil the steeped liquid?
May I ask why boiling is a no no? one of the home brews book, called "Brewing Crafts" from the HBS, the small blue cover book, with information on making wines, beer, spirits, etc, suggested grains should be crushed and boiled for least 20 minutes....
Makes the favours go funny or way to bitter or destorys the flavours?
Posted: Thursday Oct 12, 2006 12:53 pm
by rwh
Boiling grain extracts tanins from the husks. This gives the beer astringent bitterness (similar to a cup of overly strong black tea). Not something you want in your beer!
Posted: Thursday Oct 12, 2006 1:00 pm
by damonpeyo
Ahh, now that makes a lot of sense, yeah I noticed a slight tannin bitterness, but only very slight and mild, not too noticeable, but it was still sweet-ish from the lactose.
Guess it's a good learning lesson, now I can understand in bigger picture, probably good thing in a way, if you make errors, you learn more.
Thanks again.
Posted: Thursday Oct 12, 2006 4:44 pm
by lethaldog
The brewcraft crew seem to always take the easy way out, it keeps more people interested and keeps their products walking out the door, also most new brewers wouldnt notice the taste or at least wouldnt know what it was from so they can get away with it, stick with this site and you will rapidly outgrow your brewcrafts book