BREAKFAST STOUT BREW WITH THE GRAINFATHER
Вставка
- Опубліковано 18 бер 2017
- In this video I show my method for maintaining high BH EFF whilst almost filling the grainbasket!
BREAKFAST STOUT (ENGLISH STYLE)
BATCH SIZE 25L / 6.6 US GALLONS
BH Efficiency: 75.00 %
Boil:- 60 Mins
Mash in :- 60 mins @ 70 deg c / 158 deg f
Mash out:- 10 mins @ 75 deg c / 167 deg f
ABV :- 7%
Est OG : 1,076
Est FG: 1,023
5.39 kg / 11.88 lbs Pale Ale 64.4 %
0.55 kg / 1.21 lbs CHÂTEAU OAT 6.6 %
0.44 kg / 0.97 lbs Unmalted "Large" Oats 5.3 %
0.42 kg / 0.92 lbs Roasted Barley 5.0 %
0.39 kg / 0.85 lbs Carafa Special II (Weyermann) 4.7 %
0.22 kg / 0.48 lbs Wheat Malt 2.6 %
0.22 kg / 0.48 lbs Carafa Special III (Weyermann) 2.6 %
0.17 kg / 0.37 lbs Caramel/Crystal Malt - 80L (157.6 EBC) 2.1 %
0.16 kg / 0.35 lbs BLACK Malt (1301.0 EBC) 2.0 %
Boil additions
25.12 g / 0.88 oz Warrior [16.10 %] - Boil 60.0 min 29.8 IBUs
27.61 g / 0.97 oz Archer [4.30 %] - Boil 15.0 min 4.3 IBUs
92.39 g / 3.25 oz Chocolate (Boil 10.0 mins)
400g / 14.10 oz Milk Sugar (Lactose) 4.7 % - Boil 10 min
76.09 g / 2.68 oz Ground Coffee (Boil 0.0 mins)
2.0 pkg Liberty Bell (Mangrove Jack's #M36)
Yeast
76.09 g / 2.68 oz Ground Coffee - Cold infuse overnight in just enough water to cover, filter out the coffee and add during bottling/ kegging.
An "aeropress" is ideal for this process.
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae - Навчання та стиль
Excellent as usual.
Thank you Joe :)
WOW! What a BEAUTIFUL BEER! Well done! Thx for the vid, this is on my list to do! Cheers!
Sure is Bruce, glad you enjoyed it. :)
Thanks for this video! You're the man of the day! :-)
+Peter P Poulsen Glad you enjoyed it Peter, that you :)
Your grain always looks so fresh and delicious. Great brew day. Cheers!
Fresh is the only way! :) Cheers :)
Looks fantastic, this I have to try out. Really looking forward to try it, thanks for sharing !
Very tasty beer :)
I use the Grainfather too and have learned a great deal from your videos. Many thanks.
+Dts1953 Thats great to hear :)
Can’t wait to try brewing this beer. Looks delicious!
Go for it mark :) its very tasty :)
I laughed hard at “brew your own, mine is guarded by an army of ninjas”. Have you re-brewed it with good success as well?
I only share recipes that I have tried and tested. Ive brewed this one quite a few times :)
Thanks a ton for these tips!! Brewed this yesterday, had to make a few adjustments, due to some unavailable ingredients. Crush was way too fine, a severely stuck sparge that made brewday 2hrs longer, but at the end i hit 1.081 on 25.5l! First time my efficency is This good!!
The smell and taste of the wort was like a sweet dream!! Now my voss kveik is grinding through it like a savage beast >:)
Sounds like an adventure Nick :) That Voss gjernes kveik is a hungry animal for sure!
Looks extremely tasty, will try this in the future
It sure is :)
----------Your videos are perfecto! Nice job!
Eduardo Aguirre Thank you :)
Just ordered all the ingredients to brew this beauty :) Cheers David :)
Great stuff, Hope you love it as much as we do :)
Sure I will David! Incidentally, approximately how much weight of Rice hulls do you add?
Great video David, thanks. At the end of the sparge, before emptying the grains, do you push down on the plate to squeeze out as much wort as possible from the grains? I usually do this and notice quite a bit gets squeezed out but I've never seen anyone doing it on GF brewing videos.
I do yes...Hmm I will show that in future videos.
Looks like it's going to be a great beer and an extra 2 litres. Cheers
+Homebrew Chris Yes, a nice bonus :)
Love your grain-basket with norwegian text written on it ;) Got a few tips on stouts btw!
Haha, thank you. Great to hear that you found this useful :)
@@DavidHeathHomebrew Always good tips from you! But we will be talking more the 25. ;) C U then!
Just came across this video and it's excellent, I love making stouts and i believe i will try this recipe, I add coffee to my stouts as well, I've always added the coffee at bottling, 1tsp espresso per 12 oz bottle, any issues with adding coffee at bottling or could it be considered a preference
Thanks Mike. Yes it works very well for sure. I usually do a cold infusion with coffee and add it at transfer stage. You then obtain a smoother flavour.
I tried a 9Kg load in my grandfather and it was a mess. I really need to start using your stiring technics. Cheers
The Full Mug it works well :)
I really like your wooden mash paddle you used in this brew and others. Any suggestion on where you picked it up? I am new to the Grainfather and think it is the perfect dimension to use and better than what I am using now. Thanks!!
.
Hi David - thanks for the video and all the content. I am also a foreigner living in Norway, so showing the Norwegian ingredients you use is super helpful :D I'm living in Stavanger and have recently taken up brewing as a hobby. I had a quick question - if you were to adapt this recipe (or any of your other videos really) to brew in a bag, what would you change and why? Thanks so much!
Great, hope you are enjoying Norway as much as I do :) The only change would be the efficiency of the mash. A good starting point would be 65% Brewhouse efficiency, rather than 75%. So you will need more grain essentially.
Hi David! Thank you for all you do and for responding to my questions. I have 2 additional questions for you:
1. I want to serve from the corny keg and I never bottle so when do I add the 2nd batch of infused coffee in my fermenter?
2. Does your bakers chocolate have any sugar in it?
3. Bonus: What other liquid yeast would you use instead of the Mangrove Jacks?
Thanks again!
Hi Mark, no problem.
1) I would suggest adding to the keg before transfer.
2) Yes, there is sugar
3) I dont really use liquid yeast anymore but you should find something similar.
Great Vid Dave, very much appreciate the how open you are with your brewing tips very informative/educational for newb brewers like myself. :) By the way where did you get that sick mash stirrer?
Many thanks, great to hear they are useful for you :) If you search for “large sink strainer” on ebay then hopefully you will see something similar.
Hey David, new subscriber here, you make wonderful videos and I’m excited to watch them all over time! I’m curious, what bucket fermenter are you using in this video, it looks heavy duty? Thanks again for all the content!
Hey and welcome :) Great to hear...Ive been making videos for some years now, so plenty to catch up on. Hopefully you will see the qaulity curve since time has gone on. My latest brew videos are more about teaching recipe writing than sharing recipes. Ive put all this into relevant playlists, which you may find useful. That fermenter is quite Speidel inspired. It came from these guys in Belgium:-
www.brouwland.com/en?gclid=EAIaIQobChMIl5T7-oWP4QIVROAYCh2XKwf7EAAYASAAEgIDyvD_BwE
Hi David.
What about a substitute yeast? I don't have Libery Bell. Using an typical English Ale yeast (WLP 002) with lower attenuation shows in Beersmith a estimated FG of 1.033 (using your exact recipe). Wouldn't it be too high?
I get lower FG with Safale S-04 (1.028) and WLP001 California Ale (1.026) but I think WLP002 would produce a better result in terms of taste.
+rdrasovean Any English ale yeast will give reasonable results. Just go with what you prefer. It will of course vary the attenuation rate but it will still work :)
Looks wonderful, David. Another excellent video. But I'm a bit confused about "end game" process. In this presentation, you sterilize the cfc right after the 10 minute additions without first doing a whirlpool. Then, you bring back up to boil for the final 10 minutes, whirlpool, and set up for cooling. In other videos, I notice that you whirlpool at the end of the boil and prior to sterilization and then proceed directly to cooling. Which would you suggest for a novice--like me?
.
Looks like a great recipe I’ve never used real chocolate and coffee but I am looking forward to trying this really soon. So do you add coffee to the pot and then again before going into the keg. How do you filter the coffee out of the pot
Thanks Robert :) Use a coffee filter or french press.
big up that rasta towel!
🍻🍻🍻
Nice video as always. How do you steralize the coffee before bottling? If I understand It right you will not boil the coffee
+Jonas Löfkvist I never have, has not been an issue thankfully :)
Great recipe David, thanks. I just had a can of Brewdog's semi-skimmed occultist last night and wanted to brew a clone. the only difference between it and your breakfast stout is they add vanilla. Definitely giving this one a go next time I brew a stout.
Martin Cumming Really?! Can you link the recipe?! This recipe is sonething ive been gradually tweaking for some years!
David Heath Sorry, my wording was a bit misleading I think. I don't know their recipe, I'm hoping it'll be in DIYDOG 2017 but it is labelled as a "milk, chocolate, coffee, vanilla, oatmeal stout" it's 8% so just a bit stronger than yours. I was going to ask how you came up with your recipe, as it's fairly complex and doesn't seem to be round numbers but if it's been tweaked over many years that makes sense.
Its in the latest DIY
SEMI SKIMMED OCCULTISTFIRST BREWED 2017
Oatmeal MIlk Stout
VOLUME 20L 5gal
Mash: 65°C 150°F 75mins
Ferm: 18°C 64°F
ABV 8%
IBU 70
TARGET FG 1014
TARGET OG 1080
EBC 160
SRM 81.28
PH 4.1
ATTENUATION LEVEL 73%
Pale Ale 7.8kg 17.2lb
Flaked Oats 1kg 2.2lb
Brown Malt 0.8kg 1.8lb
Extra Dark Crystal 0.4kg 0.9lb
Wheat Malt 0.4kg 0.9lb
Carafa Special Malt Type 1 0.3kg 0.7lb
Chocolate 0.2kg 0.4lb
Magnum 10 Start Bitter
Wyeast 1272 - American Ale II™
Coffee 20g FV
Cacoa Nibs 20g FV
Vanilla 4g FV
Tony Yates Thanks Tony. Yup not really much like my version :)
Hi David.
Great video.
I think you're the right person to make a couple of questions .
As I've seen in these media, when brewing a stout, all Argentine and Spanish homebrewers worry a lot about COLD MASHING the darker malts. But I see English-speaking brewers like you don't even mention it. Do you have an opinion about cold mash??
Why don't you use cacao dry skin instead of that industrial chocolate?? Argentine brewers worry a lot about it's fat reducing the head atention.
Greetings from Córdoba.
Thanks Matias.I believe that this is all personal taste. Certainly I see that some just add the dark malts late in the mash also. This does create a different effect but to my mind it takes away some of the characteristic stout flavour that I enjoy. Naturally people should always seek the result they prefer. The chocolate used actually has a minor effect on head retention but once again has benefits in flavour compared to using a cocoa powder. I believe that it is important to test each method to determine for yourself where to go for your own brews.
Thanks for another great video David. I’m wondering if it’s ok to use baker’s chocolate that has cocoa butter and milk sugar in it? Thanks much!
Thank you Guna, much appreciated. Sure no problem using that, I use exactly that myself :)
I just brewed this and finished at 4am on a Thursday while the kiddos r asleep. Gonna have to use 2 packs of S-04 coz all me locals haven’t got mangrove jacks. Can’t wait to indulge. Thank you for the excellent guidance you have provided. Jiust a thought. Now that so many brewers are switching careers, could you do a video on how to get on to professional brewing pls? Exactly what does it take for a homebrewer to transition from basement to brewery? Just a thought. Stay happy and keep brewing!
Thanks Guna. I could make such a video but my concern is that the information would only be true to the UK and no where else. The market is so different is other countries.
Hi David, thanks for the video. Can you tell me what the difference is between malted and unmalted oats in terms of effect on the beer?
Hi Jason, not much really except the malted version contains enzymes and has lost some flavour. Either will do the job within a grain bill.
Hello David I trust your well. I brewed this little bad boy two weeks and 1 day ago, so 15 days it has been in the fermenter. Fermenting at 17-18c. I took a reading yesterday and she was 1040 or slightly higher its quite a wort for the yeast to chew through. I used Lindt 85% extra dark chocolate and percolater coffee. Quite aways from our target Final gravity of 1022. Should I be doing anything else? The batch ended up at 22 litres so I only used 1 packet of Liberty Belle. But I fear that my Original Gravity was higher than 1071. Maybe 1080 or slightly higher. Should I ramp the heat up to 21.5 or just be patient and let it go quite a bit longer? Or something else maybe be happy with a higher final gravity? Thanks Dave.
🍻🍻🍻
That looks like a cracking beer. Great colour. I hope there will be a review on it. How much water do you mash with and how much do you sparge with later on ?
Tom Ford 22.7L strike water and 14L sparge water. There will be a review, I have tasting sessions for all my brews now and put the videos on the channel. There is couple so far with many beers in each.
Hi David
Very interested in your use of chocolate
Would it be possible to use cocoa powder instead and would you add it at the same time?
You certainly can but I would suggest cocoa nibs for a better result.
Hi David, I brewed this a couple of weeks ago and plan to bottle it on tuesday. Really looking forward to this beer, looks amazing. But I have a couple of questions. At brew day I didn´t have lactose at hand and left it out of the recipe. Do you think that will affect the beer much and do you recommend skipping the last ground coffee addition when bottling? I recon it is the liquid after the cold infusion you put in the wort....
+Håvard Halvorsen Hi :) you can skip just the lactose with no issue. The coffee can also be skipped. Losing this will of course change the beer but it will still work well :)
Thank you for responding David! What about the final addition, is it the liquid part of the coffee you put in the wort/beer together with the carbonation sugar?
+Håvard Halvorsen No problem. Yes :)
Hi David, nice video! I have a question: Did you get any astringency by adding the all black malts since the beginning of the mash? I am definitely keen to brew your recipe, so I just want to clarify this question before I go. Thank you a lot for sharing this. Cheers.
Thank you. None at all. I know that some find they get a more pleasing result for them by adding the dark grain late though.
@@DavidHeathHomebrew thank you!!
The zink strainer over the top tube is a nice and simple "modification". However, I can not get this sort of zink strainer over here in Sweden, they are all too shallow to go over the top tube. Could you tell me if you got your strainer from an Internetshop, please?
Cykelsnubben Cykelsnubben Hi , I got it on ebay. Just search for " large sink strainer" and you should see similar types pretty quickly.
What would you use to replace lactose in this recipe? If a desired result was a not so sweet stout, would it just be okay to leave it out? Thanks for the great videos! I've learned a lot and was inspired to take on this old hobby for a new round.
+Lasse Hurri Hi Lasse. Lactose isnt partically sweet, its more about body. To make this dry lower the mash in step and go with a dry yeast like MJ M44 for example.
David Heath Thanks for the quick reply! What about then if replacement of lactose is needed for lactose intolerant drinkers and one would want to achieve nearly the same end result as this recipe?
+Lasse Hurri You could use other unfermentable sugars. Pretty great guide here:- byo.com/bock/item/1441-sweetness-brewing-sugars-how-to-use-them
Hi David! I love your videos and appreciate your answer in advance. I am curious about your mash stirring technique and efficiency. You said you have made videos explaining in detail but I cant find it. Can you name the video for me so I can watch? I wish you hadn’t cut it out in this video. Please explain your stir techniques! Thanks
Hi Mark, its really easy. Just add your malt a kilo at a time and give it a good stir until you feel that every grain is wet.
@@DavidHeathHomebrew Thanks David! Im referring to the 20 minute stir process you briefly showed. Which video do you demonstrate this?
Erm. I tend to mention it often. It is nothing complex. Just be sure to stir and break up the grain as you add it.
Finally found all the ingredients for this beer. Had to shop in a UK shop to get everything, so I hope I'll get it right the first time. I'm still puzzled about this: "76.09 g / 2.68 oz Ground Coffee - Cold infuse overnight in just enough water to cover, filter out the coffee and add during bottling/ kegging. An "aeropress" is ideal for this process.". Am I supposed to add a cold coffee concentrate with my fermentation sugar? Ordered the AeroPress now, but how do I ensure that the cold coffee is sanitized and not destroying my beer?
+Sune Faurschou The aeropress is an awesome way to make coffee but a French press would of done the job. Ive always used quality beans direct from the packet and ive never had an issue with it.
David Heath Boiling in this very moment! It has been a real pleasure so far. But also hard work!
Forgot to ask you about carbonation sugar for the bottle fermentation? 6 g per Liter?
+Sune Faurschou awesome Sune :) Carbonation is a personal taste thing. 6g per litre will work , if thats what you like. I go abit lower generally being British:)
hi David, i would like to know what is the purpose of the milk sugar?... btw, thanks for all of your videos, you are inspiring me to start home brewing
Hi Andres, The milk sugar/ lactose is unfermentable, it adds sweetness, body, and calories to the finished beer, contrasting the roasted flavour and shifting the balance differently to hops.
Once you start homebrewing you then have a hobby that will keep you learning for life :)
@@DavidHeathHomebrew Hi David. Doesn't the lactose affect the FG in the end result as it should increase density? If it does, how can you then calculate the ABV? Cheers Stefan
@@stefansoder8287 Yes. Add it into your brewing software within your recipe and this will make the calculations for you :)
This how you normally add coffee to your brews? Just curious. I've only added coffee once and it was a cold brew that I added to the bottling bucket.
+P's Channel I will do that at the end also. The method depends in the desired result.
Enjoyed that video, thanks for posting. I'm curious, you added the coffee directly to the boil. Did any end up in the fermenter? When using coffee I usually use a hop bag. Not sure if it is overkill or not but never risked trying a batch without.
Where in Norway do you live by the way? My wife is from Oslo so I'm a regular visitor to that great country.
Irish Craft Beer Show No, I whirlpooled at the end to cone the coffee in the middle to avoid this. When I add to the fermenter then I will only grind the coffee grains a little and put into a hop sock or similar.
Irish Craft Beer Show I live in Bergen, Norway (the best bit, lol)
Sounds like a great recipe. Unfortunately it's getting too warm in the States for stout season. I am curious after watching a few of your vids, do you have issues with a lot of grain particles ending up in your wort? With my grainfather I am scooping about 1-2 cups of grain during the boil with quite a few bits in the fermentor. Produces astringent flavors in my brews
+The Brew Brotha Being British its stout season all year round for me :) Grain bit wise, thats what the sink strainer during mashing cures.
SHould've included, I also use a sink strainer and still get quite the amount of bits in my grain. I've checked all plates and they're always inserted correctly too. Very baffling that I don't even use my GF anymore
Hi David! Thanks for making this video. What coffee do you use in this one?
Hi Stine, I think I used “Evergood classic”. The important thing is something you like that you believe will work.
Great, thanks! Looking forward to brew this one👍 I was also wondering if you have any alternatives to Archer that would work? Cheers!
Yes, Archer is a British hop that is easy to sub with East Kent Goldings.
Awesome tips on efficiency. Pausing during the mash won't cause any issues? Would this work on any beer style?
Glad you found it useful. The pause is no problem at all for any beer style.
David, I will cook the traditional Eggs & Bacon. Would you be kind enough to supply the Breakfast Stout? It sounds delicious.
Brew it Pete, mine is guarded by an army of ninjas :P
Hey David great video as usual. Just curious about your whirlpool technique didn't you normally do that before sterilizing the chiller as to not clog the pump before your began sterilizing. I noticed in this video you whirlpooled after sterilizing your chiller before pumping into the fermenter. Secondly have you removed the ball and spring in your valve assembly? Just asking cause I had my first pump blockage the other day and am wondering if removing those would prevent this from happening again,it seems like restriction point. I actually had to siphon my beer out into the fermentor...watta pain that was:(
Jamie.
The problem is if you whirlpool before sterilising the CFC then you need to go back up to the boil again, So I only do that if I really have to. The vast majority of the time its not needed. I have not removed the ball and spring, nor do I see the need. Just remember to remove it as part of your clean up and it will be fine when coupled with good techniques. Remember that it is in place as a safety feature, especially important since the new controller has a button rather than a rocker switch. Way too easy to hit this and spray boiling hot wort all over yourself and the room. Whirlpooling is used to not only to help the pump but also to properly mix the brew and to bring all the crap at the bottom of the brew into the middle for easier clean up.
Thanks David got the new controller ordered so I guess Ill put back the ball and spring and whirlpool like a sons a bitch...lol
thanks.
Abit of exercise is good for you lol :)
Wish I knew about the rice hulls before I made this ipa with oats, pain in the ass.
haha they would help yes
I imagine you get a few strange questions about your brewing.. here's another one, does the Ikea plastic boxes you store grain in hold a sack(25kg) of grain?
FloppyJedi I think they would be they aren't used for that. My brewing room is also used to wash clothing :)
Haha ok, thought they were labeled for grain.
As a newbie brewer i seem to be doing something wrong, when i come to fill my fermenter everything gets blocked up with trub, i seem to have half the fermenter filled with rubbish, how can i prevent this.
Firstly I would suggest that use a whirlpool and then let things settle before cooling and transfer. This should be all that is needed. If not then adding a filter like the ”Bouncher” will fix things. Hope this helps:)
@@DavidHeathHomebrew Thankyou David.
Hi David what water profile are you using? Also when are we to expect your mash efficiency video you mentioned?
Hi, I used the Dublin water profile for this one. I put efficiency data into this review:- ua-cam.com/video/QWyLOuCzpoc/v-deo.html
@@DavidHeathHomebrew David you said you would make one to show how to get great mash efficiency with your techniques. I’d also like to see you do a video for your water profiles
I've been including this with many brewing videos by standard. I also (these days) include a water profile and relative information
The las coffe edition: Would u stir it in before kegging/botling?
No :) Just add it as carefully as you can without adding oxygen. If you stir then this will also add oxygen which will lead to oxidisation. Be careful :)
David Heath Homebrew
Thanks, looking forward to this one, added the recepie on brewersfrien, named you as the author!
Great, thanks Kevin :)
It is instant coffee that you are using, right?
I've heard that adding coffee to the boil and fermentation is not a good idea. How did this end up for you?
+Khalil Najjar Ive no idea where you heard that but Ive been doing it for almost 30 years with no issue. This particular beer has been brewed many times without issue. Quite afew others have brewed it with very good comments. Brew it with confidence :)
I read it on blogs. But hey, 30 years.. you have been brewing for longer than I have been around. I will go with your experience.
Khalil Najjar Theres alot of nonsense out there sadly!
Instant coffee? Did the fat in the chocolate reduced the head retention?
.
Hi David,
Is it ok if I use normal chocolate (not bakers') with atleast 70% cocoa?
I cannot find bakers chocolate.. :(
Thank you!
Hi Ivan, it is important to use chocolate suitable for use in cooking.
@@DavidHeathHomebrew Thank you for your reply! I was able to find "Raw Cocoa beans", can I use them as a substitute, and if yes - how much of them?
Thank you!
Sadly they are not the same :(
I hate the women's voice on the track, but I love the lyrics!! Absolutely love your vids, keep em coming......
.
Are the Chateau Oats malted or unmalted? I cannot find them in the US so is there a substitution? Also can you give your fermentation temperatures in Fahrenheit? Thanks!
Hi, They are malted oats. This recipe uses MJ Liberty bell yeast which has a range of 64-73 degrees F. I suggest starting at 64 for the first week and then start moving slowly towards 73 until you see a consistent FG for 3 days.
Thank you Dave! I cannot find these in the US, so do you have a suggested replacement? Your videos have taught me so much about brewing!
If you cannot find malted oats then use regular oats and then bump up the gravity with more pale ale malt as required.
@@DavidHeathHomebrew
Its the Chateau Oats that are not available
Any malted oats will work :)
What kind of a fermenter is that? Can I get it in the US?
Im not sure but I bought it from Brouwland in Belgium. Sadly it seems they do not sell them now. It is very similar to the Speidel fermenters sold here:-
shop.speidels-hausmosterei.de/de/Mostfaesser-/Mostfass-Rund
Just wondering, but is the est. OG corrected for the added sugar in the form of the lactose and the chocolate?
+Prophylon Sure is :)
Figured as much, you being a professional and all :) Thanks for clearing it up though!
Forgot to thank you for your great work on the video's, they do inspire! Speaking of which, I actually made a variant of this breakfast stout however I've run into a tiny bit of a problem on the last few brews and I figured you might know a solution. My FG tends to end up (way too) high on the slightly stronger beers. Talking about 30ish on the 60-70 OG beers (around the 50% att mark). This is after a few days and remains constant for the 2 weeks thereafter. Now I'd normally assume this is because of incomplete fermentation due to low oxidization, poor yeast, inconsistent fermentation temperature, but when I experiment with bottling (adding dextrose) the CO2 buildup is normal. If there were still ferment-able sugars left I would expect increased CO2 production.
I'm kinda at a loss here though, the ambient temperature did increase (avg at 22/23, peaks of up to 26 in high ferm.) to the higher end of the spectrum and I did start adding yeast nutrient (which I didn't do before), but other than that I am not quite sure why there are so many (possibly) non-ferment-able sugars. Mash-in is at 70. Got an idea where my flaw is? Thanks in advance!
+Prophylon Its great to hear that my videos are being inspirational :) In regards to your issue, when you mash so high this can happen. It can also be yeast health. Are you able to stabilise fermentation temps? This is a key point that will show more in high gravity beers due to the extra yeast stress.
Well a little more than inspirational to be honest, they have really helped a ton refining our techniques. So thanks again I guess and keep on brewin'! (and filmin'!)
At this moment it's rather hard to stabilize the temps, there is no room cold enough to keep the temperature stable under 23 (with or without a belt) so perhaps I should look for other solutions. The main thing is though, if it is yeast health: why is the CO2 production after bottling normal? If the yeast was unhealthy I would expect non-normal CO2 buildup (like none or explosive if there were still ferment-able sugars left). This is what keeps puzzling me, efficiency is good, the vessels are really clean, OG is good (after adjusting my mill so it mills both sides equally now, never knew a unequal mill setting could result in bad eff. loss), brewing is fantastic, the fermenting starts off excellent, but it stops at a too high a FG. Wish I could show you my tilt graph.
I am going to try cooling the wort a bit more on the next brew, aerating more and perhaps a little more (dry) yeast. But still I wonder why CO2 seems to develop normally.
When do you typically whirlpool?
Always after the last hops are added during the boiling.
@@DavidHeathHomebrew Thanks, David!
Can you put the used grain in a compost?
I should imagine so, not really my area though.
Absolutely. It superchargers the worms!
I wonder mash water amout and sparge water too :)
Cheers!
Best to use the GF recipe tools, this will create them for you :)
I am up for a challenge, this will be my very first brew with GF and very first stout. Wish me luck :)
Domas Jurevicius Best of luck! Check out my hints and tips videos for a good headstart :)
David Heath been following your channel for a little while. Plenty of good ideas, recipes and of course tips. Will report back on how I got on in my first brew. Cheers
+Domas Jurevicius Great :) do that :)
David Heath brewed this up today. Everything went fairly smooth, need to get used with few things with GF and will fly through brewdays. My LHS had no warrior and archer hops, had to substitute with summit and EKG. Ended up with 23l of wort and 1.082 OG. not bad for a very first brew I'd say
+Domas Jurevicius Thats great to hear Domas. Its no problem to substitute hops. It may not give precisely the same result but it will still be a similar beer, as long as the right subs are made. There are charts for this online.
The amount of grains you put in exceed the capacity of the grainfather which is less than the robobrew at 16 pounds, robobrew is 18.
Actually the GF is rated to handle 19.8lbs of grain. This brew worked very well and I have had very good scores from the BJCP for it. Viewers have also given me great feedback on the results they have had from the recipe after brewing it. I have no idea about the robobrew, it is not sold in any countries close to me.
Really More beer told me it was 16 when I was comtemplating a grainfather over the robobrew, I got the robobrew because the grainfather does the same thing except has a bit more advanced controller and just didn't seem worth the extra $650 over the robobrew for the features.
Ive had great brews on my robobrew. And have been giving a bottle of every brew to a Beer Judge who lives near me for critique.
They were inaccurate sadly but as long as you are happy then that is all that matters :) You can still use my recipes of course.
The profile for Robobrew is identical on beersmith to the grainfather so, I use it for my beers on the robobrew, :)
Of course on my last beer I screwed up because I used a slight bit too little water and ended up with a slightly darker beer than I wanted.
I'm going to try making a stout, soon, I normally don't brew dark beers, or drink stouts, but got a bottle of stout that was aged for 6 years and holy freaking hell, it was great, Made me want to try brewing one, so I'm researching like absolute mad for a good recipe.
I have a book so I looked up a older style recipe and made some modifications but its basically the following,
12 Pounds Chevallier Malt
4 Pounds Brown Malt
3.0 Ounces Black Patent Malt
3 Pounds Amber Malt
90 Minute Boil
I'm going to use east kent goldings for the hops. Still working on how much I'm going to add at 90 and 60 minutes.
And use S-04 for the Yeast.
Even without calculating out the milk sugar your Brewhouse Efficiency is way too high. I noticed this on another one of your videos as well where you were just about 20% off. You will never achieve a efficiency as high as 86% with a grainfather. Would you please answer this time? I would like to know how you calculate your efficiency
I am sorry If I have not answered a question you have had before this is never my intention. You must understand though that I get a huge amount of messages! Ok, so you think my calculations are wrong. Fair enough. I would disagree though on this point and the point you make about efficiency that is possible. I have been a professional brewer for over 30 years and I am certified to master level. My calculations are done with beersmith and they are precise. I regularly achieve efficiency to these levels, so never say never Nils. It is all about graincrush and techniques. I share these methods in my videos. I hope this answers your question :)
@@DavidHeathHomebrew it could be a misunderstanding or some different way of calculating(I myself am a brewer as well, but I work and learnt in Germany). I have done the calculations and even used a program to check my results and for this I came to a result of 68%. That even includes the lactose. I do not want to question your professionality, I just think we are using a different way of calculation. The one I was taught is Efficiency =[ V(Wort in L) × Gravity(in °Plato)] : Amount of grain(in kg).
Hmm ok, fair enough. Do you have beersmith? I use that for the calculations these days as its so widely accepted and I have been using it for what seems like forever.I am unsure what formula it uses but I suspect that will be easily found on supporting documentation. Ive never had anyone question this before so ive never given it much consideration before now.
@@DavidHeathHomebrew I am gonna look it up
@@DavidHeathHomebrew and there we have it. While Beersmith takes into consideration the potential a certain type of grain has, basically only counting the soluble part of the grain, my calculation just uses the whole grain as a reference, so naturally your value has to be higher. This has been boggling my mind for a while now, since I really enjoy your brews and it confused me that your numbers seemed off.