Stouts away!!!

Bottling beer is my least favorite part of the whole proces. All the washing and cleaning and filling and washing and capping and washing and blearg…….I’ve just finnished bottling and kegging the 2 batches of stout I brewed a couple of weeks ago. They could sit there for some time but as I need at least two bottles of it for the Westgate Brewers “Stout Extravaganza” (I love the word extravaganza) it needed to be bottled and kegged ASAP. Entries are due into Grain and Grape next Saturday, June 26, that gives them about 8 days in the bottle under my control, and a few more sitting in a bre shop awaiting judgement.

From tasting them I think they are ok, they need a bit of time in the bottle to properly wake up though. The bottle conditioned portioned will be a close fit time wise, the keg portion will be too, as I thought I had another full week up my sleve. However I think I’ll have them in ok shape for the comp.

So what am I entering (if they pass muster?)

Oatmeal Stout
 4.40 kg Crisps Marris Otter Pale 71.66 %
0.45 kg Oats, Flaked Grain 7.33 %
0.34 kg Bairds Amber Malt  Grain 5.54 %
0.34 kg Simpsons Chocolate Malt  Grain 5.54 %
0.23 kg Simpsons Crystal Malt  Grain 3.75 %
0.23 kg Simpsons Roasted Barley Grain 3.75 %
0.15 kg Simpsons naked golden oats (5.9 EBC) Grain 2.44 %
20.00 gm Millenium [14.40 %] (50 min) First Wort Hop
Wyeast 1098 English Ale yeast

Thats for a 28l batch at about OG 1.055 FG 1.016 , I threw some chalk in the mash.

US Stout (entered as a forign extra stout)
5.30 kg Crisps Marris Otter 67.79 %

0.27 kg each of Simpsons Crystal, Pale Crystal and Dark Crystal Malts 10.23 %
0.80 kg Simpsons Chocolate Malt 10.23 %
0.80 kg Oats, Flaked 10.23 %
0.12 kg Simpsons Roasted Barley 1.51 %
40.00 gm Northern Brewer [11.40 %] (60 min) Hops 52.9 IBU
40.00 gm Cascade [7.80 %] (1 min) Hops 6.0 IBU
1 Pkgs American Ale II (Wyeast Labs #1272) Yeast-Ale

Again for a 28l batch, OG 1.064 FG 1.017, again I threw some chalk in the mash. This recipe is the same as the one I got 3rd place in Vic Brew with last year, only not with the Pac Man yeast. The buggers at Wyeast just wont make it again and its a real shame as its an excellent yeast.

This beer is also the recipe that I grew out of a conversation with Jamil Z. If you ever hear him speaking on the Brewing Network (the most recent time was here in CYBI at about the 37 minute mark, apparently I’m a real nice guy) about talking to a guy in Australia (at Grain and Grape) about the Shapespear Stout clone and figuring out that it wasnt black enough thanks to the Australian domestic character malts. Not all character malts are created equal what ever teh numbers say, the Joe White Roasted Barley is almost a pale ale next to the Simpsons Product. Anyway it amuses me to hear Jamil speak about the story as a teaching tool, each time it gets a little more stretched out. Some time in the future the beer in question ( it was kind of black but lacked the roast character) will according to Jamil look like a witt beer. Makes me laugh anyway, and it did help me figure out (or get a little closer to figuring out) stouts and character malts/grains.

I also have a bottle of smoked porter from last years Vic Brew that has more or less no smoke flavour left in it. That will be one for the porter section.

I’ve plugged it before but if you have a stout and you are in Melbourne put it in the comp, the Westgate Brewers guys are good fellas and run a good comp. But more importantly enter your beer as feedback can only help your beer. However don’t enter something that you know is a dud! The judges do it for free and really dont need to drink your drain pours.

Well thats about it for me tonight, I’m buggered. I am having a Coopers Forigen Extra Stout though, got a little bit to go. Bed following that I think.

Cheers D

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