Batch no. 7 - Sweet Roasted Stout

From azo.dk

Actually, this beer was designed as an Irish dry stout, but because I made an error during the mashing process, the mashing temperature rose above 70C, when it should have been 63C.

The high mashing temperature favor alfa-amylase, which produces more unfermentable complex sugars, which adds body and sweetness to the beer.

As it was designed to be a dry stout, the planned alcohol content was 4-5%, which is insufficient for complex stouts. To correct this, I added 1 kg of sugar to the primary fermetation, when the fermentation began to slow down.

The last few batches, I've used flaked oats in order to enhance the foam stability - with success. This time I tried some flaked wheat as well. I don't know if it makes any difference. It certainly does not influence the taste in a beer as complex as this.

Contents 1 Recipe (26L) 1.1 Grain bill (6.35 kg) 1.2 Other/spices 1.3 Hops (90 g) 1.4 Yeast 2 Mashing Schedule 3 Fermentation / maturing 4 Carbonation 5 Brew log 5.1 Mashing 5.2 Lautering/Sparging 5.3 Boiling 5.4 Fermentation 6 Tasting notes 6.1 Matured for 1 week

Recipe (26L)

Full scaleable recipe at haandbryg.dk: Batch no. 7 - Sweet Roasted Stout

Grain bill (6.35 kg)

2.50 kg Pale malt (7 EBC)

2.40 kg Pilsener malt (3 EBC)

0.40 kg Roasted barley (1100 EBC)

0.35 kg Chocholate malt (800 EBC)

0.30 kg Flaked oats (4 EBC)

0.30 kg Flaked wheat (3 EBC)

0.10 kg Black malt (1200 EBC)

Other/spices

1.00 kg White sugar

Hops (90 g)

60 g East Kent Goldings 4.2% @ 60 minutes

30 g Goldings 5.6% @5 minutes

Yeast

Safbrew T-58

Mashing Schedule

• Striking temp: 63C
• Heat to 71C in 20 minutes, and rest for 70 minutes.
• Heat to 78C and rest for 10 miutes

Fermentation / maturing

Primary: 22C for 5 days

Secondary: 21C for 7 days

Carbonation

5.44 g/L

Brew log

Brewday: 14:20, March 14th 2009

Mashing

[0:00:00]

• Start heating 20 liter of tapwater to 63C

[0:00:20]

• 63C reached. The malt is added and stirred thoroughly. Continue heating to 71C

[0:00:40]

• 71C is reached. Resting for 70 minutes.

[0:01:50]

• Heating for mashout at 77C started

[0:02:25]

• Temperature = 76C. Resting for 10 minutes

Lautering/Sparging

[0:02:35]

• Start draining the wort from the mash

[0:03:05]

• Sparging with 13L of hot water (80C)

[0:03:50]

• Sparging completed. Wort volume = 23L. SG = 1060

Boiling

[0:04:30]

• Wort has reached boiling. 60g of bittering hops is added

[0:05:25]

• 30g of hops added

[0:05:30]

• Removing hops, and transfering the almost boiling wort to the fermenting bucket. SG = 1066. Topping up with cold tapwater to 25L. OG = 1053 (without the extra 1 kg og sugar mentioned in the recipe)

Fermentation

[0:20:00]

• The temperature of the wort is below 30C. A package of dry yeast is added directly to the wort, and stirred. Making sure to aerate the wort as much as possible.

[1:05:00]

• White foam on the surface, and blow-out tube activity.

[3:05:00]

• Fermentation is slowing down. Adding 1 kg of sugar resolved (and boiled) in 0,6 L of water.

[6:00:00]

• Fermentation is complete. The trub and yeast occupies only 1 litre on the bottom of the bucket. The beer is moved to secondary. Volume = 24.5 L

[13:00:00]

• Secondary fermentation is complete. Less than 0.5L of yeast has settled on the bottom. Moving the beer to a clean bucket. Adding carbonating sugar, and racking to bottles. Volume 24.5 L

Tasting notes

Matured for 1 week

The beer is dark brown, almost black, and the foam is pale brown and rather stable. The smell is sweet and only lightly hopped. The taste starts out as complex sweet and nutty, but quickly turns roasted and slightly bitter. The bitternes from the roasted barley seems to balance with the hop bitternes, which is maybe a litle too weak. The aftertaste is slightly roasted. Carbonation is almost right, but could be just a little stronger.