Brew Day - Chocolate Oatmeal Stout 2 (advanced, BIAB)
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- Опубліковано 15 вер 2024
- This one is a slight tweak of my last recipe. It's not often that I change so little actually! A little bit less flaked oats, a little more choc malt ... that's about it.
4.4kg Ale Malt
600g Flaked Oats
250g Medium Crystal
450g Dark Chocolate Malt
150g Roasted Barley
(27L batch with OG of 1.049)
45g EKG @60
10g EKG @20
(No-chill)
Nottingham yeast
On another note, endurance cyclist Mike Hall was killed in a crash involving a motor vehicle a couple of days ago. He was competing in a race across Australia and I had given him a high-five as he passed through Adelaide only a week earlier. I've known too many people who have died on the roads now as drivers, pedestrians, cyclists and passengers, and I think about them all a lot. I pride myself in driving like a grandpa. Please be safe on the rods.
Credit to Andrew Watts for the photo of Mike
To see the results, check out the tasting video - • Tasting Day 10!
Love your vids mate, I've just started out brewing and I've been learning a fair bit from yourself and other sources. I really enjoy these recipe vids (I'm going to try a few out) but also when you explain certain techniques, tips and other stuff in a straightforward and non-presumptive way. Would love to know a bit more about the gear you use, where you sourced it from etc., Anyway, keep up the great work and keep those vids coming! Oh, do you have a recipe for a S&W Pacific Ale, it's my wifes favourite beer and I'd love to brew one for her! Cheers!
I don't have such a recipe I'm afraid. Also, be sure to check my tasting videos because some of these are pretty experimental!
Bet it gonna taste awesome :-) amazing video as always! Cheeeeers
Ha, like the twisty squeeze..........maybe a loop and a handy stick, sledge hammer handle even, for a bit of leverage. Always humorous and informative vids:)
I'm worried about breaking the bag actually. Should really invent something to do the squeezing
You could try something like a cider (sorry for using the "C" word) press or an oversized cheese press.
Hi mate very good video , just 2 questions if i may ask please ( 1 ) oats that you use are they just ordinary porridge oats ? and question ( 2 ) being a pom are those red back spiders dangerous ? we have nothing like that in sunny ole England , thanks Ivan
I think you need rolled oats, I think the "quick"oats work best, they aren't special beer oats though. And yes, red back spiders are small but very poisonous!
Just found your YT, i'm also making an Oatmeal Stout and this was a really good video to watch. Super informative and chill happy vibes. Keep up the good work! Where did you get that hot water tank, i super want one now! Also, do you use an airlock?
Thanks mate :o) My urn I got form a local home brew store it's a 40L Crown Urn ... I did a video on it too - ua-cam.com/video/zgHVjRbZhSs/v-deo.html. I do not use an airlock - the style of fermenter I have is not designed to have one.
Thanks for the quick response, have an awesome Anzac,
Sorry to hear about your friend. RIP
Ah, not a friend, Mike Hall was a champion endurance cyclist
cheers big boy , good vid.
tel me if you can have you ever had a bad batch of beef using the chill cube or the no chill cube i mean to say.. and is there much of a diffrence to the bitterness if not cooled quickley. thanks again
You have to compensate for the longer time at higher temperature actually. I add 10 minutes which seems about right, so a 5 minute addition is like a 15 minute one
I moved to immersion chilling and the difference in bittering/hop profile is very noticeable. I appreciate not everyone can, or wants to use large volumes of water for chilling, but it's improved my BIAB beers considerably.
Great vids, thanks.
Cool. Looks like it should be a tasty brew. Just wondered, you squeeze the grains, but didn't appear to sparge??
That's correct. I do it that way for consistency and if you squeeze well enough you ought to not need to sparge, but perhaps next time I'll give it a sparge instead and see if I get better efficiency. Oh, and don't believe the people who tell you it will introduce acrid flavours - that's been debunked many times.
Yeah, I had heard squeezing was supposed to be a 'no-no' but like many things in brewing - it's probably just another unsubstantiated myth. Personally I have found my efficiency improved quite a bit with some thorough sparging. I suspect it flushes out the residual sugars more effectively than just applying pressure alone. :)
Not sure if this is a good thing or a bad thing, but often my biggest consideration is getting the volume correct so that it fits nicely into my cube
Squeezing works for me. Tried it both ways multiple times with no difference in taste or clarity. I'm sure there's a recipe out there where it could have an impact, but none I've made.
RIP Mike.
Hey mate, why is it that you do a whirpool after the boil? Love your vids, thanks!
It forms a nice neat clump of gunk in the middle of the urn, away from the tap-hole. Means I can pour it out a bit better to get every last drop.
Spent grain also makes awesome bread.
Really?
.Be careful with the grist and hops especially. Hops are very toxic. I just found out the hard way. My dog is fine now, but he was very sick and hospitalized.
If you don't mind me asking, how big is your dog and how much did it eat?
Another thing is if i only have a 20 litre chill cube and made say 15 litres or less would this still be ok to use in the cube with a big difference in air space?
You'd probably get away with it, but it's not a good idea
Basingstoke Dave bad idea, you'd have 5L less beer!
well this is true tony, but it saves a lot of time and i put it in cube after whirl pull. as and when i do it, not all the time
some times i just go right into the fermenter and cover it till is ready for yeast?
what temp is the wort when you drain it into your cube?
At a guess ... 85°C? I'll measure it next time if you like
How did this turn out mate?
There's a link to the tasting video above, but unfortunately this one was under-carbonated which kind of ruined it
mean beer not blody beef