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Now that did look nice Tazcat. The suns setting so I'm into an Irish stout style brewed mid August last year, absolutely delicious if I say so myself.
Cheers BB

Bum wrote:

warra48 wrote:Hope it tasted better than its literal translation of: The Mill Blood, Sweat & Tears...

I assure you, I've had beers with more sickening names.
"The Mill" is the brewery. Full name translates as "Brewery The Mill". I'm sure you understand why I can't remember how to spell the first bit!

OK, it's probably BROUWERIJ ??
I've got a leg up here, being a bilingual clogwog..

barrelboy wrote:Now that did look nice Tazcat. The suns setting so I'm into an Irish stout style brewed mid August last year, absolutely delicious if I say so myself.
Cheers BB

I have been looking at putting a keg of liquorice stout down for this winter one that I haven't tried. By far the most popular beer down here would be APA which most drinkers rave about although northern browns using MO would be a close second.

tazcat wrote:...northern browns using MO would be a close second.

They're the ducks nuts aren't they?

Been meaning to make a Southern Brown for a while too, just to see what they go like.

Hi all, have a recipe for the liquorice stout you can share tazcat? Interesting as I like liquorice/aniseed (ouzo) but in a beer, not sure or isn't it that strong.
Cheers BB

Must be something in the southern air, planning a stout using liquorice root myself, hope to put it down in the next few weeks.

hyjak wrote:Must be something in the southern air, planning a stout using liquorice root myself, hope to put it down in the next few weeks.

I bought a small bag of powdered liquorice from Amanda at THBS in Hobart I guess it is just crushed liquorice root but I am not quite sure of quantified additions (gram/litre) and might have to trawl through the internet for more info on the subject.
Yep I would like to have a look at your recipe BB it might put me in the ballpark.

Cheers
Tazcat

Sorry Tazcat, I was meaning to ask you for your recipe.
Cheers BB

All Grain Stout.
Ok! this is about the best for simplicity as Stout receipes go as they all appear pretty well much the same with a few variations.

Midnight Stout

Dry Stout (Irish)

All Grain

Midnight Stout

Type: All Grain
Date: 8/7/2004

Batch Size:19 litre
Brewer: Shakey Dog Brewery
Boil Size:26.5 Litre Asst Brewer: Don Pfeiffer
Boil Time: 60 min Equipment: Shakey Dog Brewery
Taste Rating(out of 50): 40.0 Brewhouse Efficiency: 75.00
Taste Notes: Tasted on 8/30/04. The Roast Barley and Chocolate Malt come through really well. Very little hop going on. Next time add some Goldings at 5 min. Very creamy.

Ingredients

Amount Item Type % or IBU
4.5 Kg Pale Malt (2 Row) UK (3.0 SRM) Grain 66.67 %
0.9 Kg Chocolate Malt (450.0 SRM) Grain 13.33 %
0.9 Kg Roasted Barley (300.0 SRM) Grain 13.33 %
0.45Kg White Wheat Malt (2.4 SRM) Grain 6.67 %
57 gr. Goldings, East Kent [5.00 %] (60 min) Hops 29.2 IBU
57 gr. Goldings, East Kent [5.00 %] (15 min) Hops 14.5 IBU
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale
or Wyeast Irish Ale 1084

Beer Profile

Est Original Gravity: 1.070 SG
Measured Original Gravity: 1.060 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.028 SG
Estimated Alcohol by Vol: 6.70 % Actual Alcohol by Vol: 4.18 %
Bitterness: 43.7 IBU Calories: 278 cal/pint
Est Color: 70.9 SRM Color:
Color

Mash Profile
Mash Name: Single Infusion, Full Body Total Grain Weight: 6.8Kg
Sparge Water: 9.5 Litres Grain Temperature: 22C
Sparge Temperature: 76C TunTemperature: 22C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Full Body Step Time Name Description Step Temp
45 min Mash In Add 18 Litres of water at 78C 70C
10 min Mash Out Add 7.50 qt of water at 90C 75

This was taken off Beersmith contributions and I have changed the quantities from Imperial to Metric. With a liquorice addittion it has been suggested to me that 15-25 gram of powder/granulated root per 20 litre batch depending on the flavour intensity. You could hold back initially and add later if needed. Below is a more ambitious challenging receipe for the bold, courageous, type brewer. Sorry about this one all units are in Imperial off an American site I subscibe to.

All-Grain - Mugwort Anti-Imperial Stout
Recipe Type: All Grain
Yeast: Wyeast Scottish Ale
Batch Size (Gallons): 4.5
Original Gravity: 1.087
Final Gravity: 1.018
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 10 days, 65F
Tasting Notes: It seems to elicit almost a sense of glee.

Grain bill
8 1/2 lbs pale 2-row malt
3/4 lb caramel 120 L malt
1/2 lb chocolate malt
3/4 lb Weyermann Carafa II malt
1/2 lb roasted barley
1/2 lb Weyermann pale wheat malt
1 lb oat flakes

Extra sugars
2 lbs wildflower honey
1 c blackstrap molasses for bottling

Herbs
1 1/2 oz dried mugwort tops and leaves (roughly three packed cups)
1/2 oz licorice root
1/2 oz roasted chicory root
1/2 oz dried chamomile flowers
1/4 oz dried lemon grass
1/4 oz dried sweet orange peel
1/2 fl oz vanilla extract
1 T Indian sarsaparilla (Hemidesmus indicus)


METHOD

This requires a step-infusion mash to extract the sugars from the oats. Heat 3 gals water to 140 F for initial mashing; temp should reach around 125 F. Soak for 15 min, then add 1 1/2 gals of 200 F water to bring temp up to 150-152 F.

When conversion is complete, raise mash temp to 170 F. Sparge, etc. Add enough water to bring up to 5 1/2 gals. Add honey to wort before it comes to a boil to avoid scorching.

Add 1 oz. of mugwort at beginning of 1 hr boil. Twenty min. before end of boil, add remaining 1/2 oz mugwort, licorice and chicory. Ten min. before end of boil, add chamomile, lemon grass, sweet orange peel and vanilla. If you plan to use a wort chiller, cover brewpot and let steep at end of boil for ten additional minutes before straining out herbs.

At bottling, add Indian sarsaparilla and molasses to 1 qt water and boil 20 min. Bottle with oxygen-absorbing caps if possible.

This stout will taste great in just two weeks, but should continue to improve as it ages. Save it for special occasions; don't waste it on your Coors-guzzling brother-in-law.

Author: Dave Bonta


Other Notes:

I am hoping to try making this recipe using a Lambic-type yeast and aging on oak sometime in the near future. I will let you know how this goes, though it will of course take a while for such a beer to mature.

Mugwort produces different mental effects than hops when present in beer. Several of my friends and I have noticed this while drinking this beer. It seems to elicit almost a sense of glee.

Of course, hops have mental and physiological effects of their own if you are aware enough to observe them. It is estrogenic (it helps women in menopause), it is an anaphrodisiac for men (it dulls the sex drive), and is a sedative (it is good for insomniacs).

Mugwort is believed to possess healing properties by many ancient traditions, and is also supposed to stimulate lucid dreaming and increase dream recollection.

Enjoy!

Thanks tazcat, appreciate the effort.
Cheers BB

barrelboy wrote:Thanks tazcat, appreciate the effort.
Cheers BB

Exceptional post Tazcat.

Thanks guy's. I think this liquorice stout receipe needs a bit of experimentation with the liquorice as it would probably be better with subtle undertones rather than being overpowering. I base my experience on my foray into cooking by adding to much of a specific ingrediant and ruining an otherwise good dish. Either way I will post the results.
P.S. Any late hop additions I would recommend Styrian to compliment the Goldings, just a thought.

Cheers
Tazcat

Rumpole Pale at the Wig & Pen. Can't believe how some people can rubbish this place.

What about their chips?

Not sure, I don't eat at pubs anymore...

I need to use the lunch money to help pay for the beer : )

Gage roads atomic pale ale.$16 a six pack at woollies. Quite nice I think.

This Sierra Nevada Pale Ale , What an awesome beer love it.

Had a couple of Sierra Nevada Torpedo IPA's last night from the local Dan Murphys and was pleasantly surprised to find they didn't show any signs of poor handling.

bullfrog wrote:Had a couple of Sierra Nevada Torpedo IPA's last night from the local Dan Murphys and was pleasantly surprised to find they didn't show any signs of poor handling.

Yeah nice, I don't really like the Torpedo's myself,just a bit over the edge for me hop wise. But how good is the SNPA . Had a couple of these last night, as they were recommended but it was just not for me to full on.

Flux wrote:it was just not for me to full on.

It isn't just full on. It is ridiculously out of balance and just generally a poorly designed beer.