Monday, May 4, 2009

Plans for Brew # 6 A slightly chocolate stout?

Pin It Now! I purchased Beer tools Pro and spent the morning playing around with a recipe for my stout after adding all my ingredients to my inventory I started my recipe and it ended up as below. I am not sure what it will taste like until I drink it of course as I am not familiar enough with Beer tools to take a guess but I am hoping it will be a nice stout with some chocolate and roast coffee, a little malty and a little bitter.

I would love it to taste like O'Haras but I doubt that will happen. I will probably start brewing after lunch. This will be my first pure extract brew.


Chocolate Stout


13-A Dry Stout

Author: Reuben (Saruman)


BeerTools Pro Color Graphic



Size: 18.93 L

Efficiency: 75.0%

Attenuation: 75.0%

Calories: 233.04 kcal per 12.0 fl oz



Original Gravity: 1.070 (1.036 - 1.050)

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Terminal Gravity: 1.017 (1.007 - 1.011)

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Color: 56.72 (49.25 - 78.8)

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Alcohol: 6.89% (4.0% - 5.0%)

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Bitterness: 40.8 (30.0 - 45.0)

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Ingredients:



170.0 g Black Malt

400 g Chocolate Malt (pale)

270 g Crystal Malt

250 g Munich Malt

2500 g Dry Light

500 g Dry Dark

40.0 g East Kent Goldings (4.0%) - added during boil, boiled 60 min

25 g East Kent Goldings (4.0%) - added during boil, boiled 30 min

12 g Cascade (Morgans finishing hops) (5.5%) - added during boil, boiled 15 min

19 g Fuggle (4.1%) - added during boil, boiled 15 min

1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min

19 g Saaz (2.1%) - added during boil, boiled 5 min

114 g Cocoa Powder - added during boil, boiled 2 min

1.0 ea WYeast 1084 Irish Ale




Results generated by BeerTools Pro 1.5.3


Posted by TaleOfAle at 12:09 PM

7 comments:

  1. Almost 7% ABV? That'll pack a punch :D

    ReplyDelete

  2. Should be interesting yes, all going well and assuming it ferments as expected.
    SG ended up as 1.072 so a little higher than expected.

    ReplyDelete

  3. Best of luck with your brew

    Just be awarer malts like Munich need to be mashed to convert their starch

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  4. I did not know that about Munich, I hope I at least got some benefit from the steep. Is there a list or table of grains that need to be mashed?

    ReplyDelete

  5. Can't remember the exact site, but Google something like "mashing grains" and you'll be set.

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  6. A good rule of thumb is that anything with cara- or crystal in it can be steeped (crystal malt, cra-pils and other outliers like Special B), along with any of the roasted stuff. (chocolate malt, black malt etc...).

    There's a grain basics on the KB of ICB. Maybe we could add a column to indicate steepability.

    Having said that, You could steep stuff like rauch malz, and although you wouldn't get the conversion (maybe a little) you should still get some of the flavours.

    Oh, and your beer tools software should also tell you. If you open the Info window and highlight a grain, or try to edit a grain, it should have a "steeping required" checkbox or similar. Can't check it now myself :)

    ReplyDelete

  7. I had googled mashing grains and got some info but not a nice simple list. I did notice the tickbox in beer tools and stupidly thought it was optional so unticked it in my inventory as I would not be mashing. I can always use my boiler as a mash tun using the el cheapo method posted on the site.
    Thanks for the info.

    ReplyDelete

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