TANDEMBRYGGERIET BrewBlog > BrewBlogs > Malzbrand #6 [Dry Stout]

Malzbrand #6

Specifics

Style:

Category:	Stout
Number:	13A

A very dark, roasty, bitter, creamy ale.

Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O’Hara’s Celtic Stout, Russian River O.V.L. Stout, Three Floyd’s Black Sun Stout, Dorothy Goodbody’s Wholesome Stout, Orkney Dragonhead Stout, Old Dominion Stout, Goose Island Dublin Stout, Brooklyn Dry Stout.

Brew Date:

November 23, 2012

Tap Date:

December 16, 2012

Yield:

44.2 liters

Color (EBC/SRM):

53/26.9

Bitterness (Calc):

75 IBU (Tinseth)

BU/GU:

1.25

Calories:

203 (12 ounces)

Conditioning:

Bottles and Cask

ABV:

5.6%

ABW:

4.4%

Bottling ABV:

Batch No:	47
OG:	1.060
OG (Plato):	14.74° P
FG:	1.019
FG (Plato):	4.83° P
Real Extract:	6.62° P
App. Atten.:	67.2%
Real Atten.:	55.1%

General Information

Method:	All Grain

Method:

All Grain

Mit Ulrikke als Zuschauerin.

Comments

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

4.60 kilograms

Best Heidelberger Malz

35.1% of grist

4.60 kilograms

Best Pale Ale Malz

35.1% of grist

0.79 kilograms

Muntons Roasted Barley

Color (L):

698 °L

Info/Use:

1250-1500 EBC

634-761 °L

6% of grist

0.21 kilograms

Thomas Fawcett Roasted Barley

Color (L):	650-800 °L
Info/Use:	Sharp, dry, bitter flavour. Dark brown. Adjunct for bitters, milds & stouts.

1.6% of grist

0.32 kilograms

Weyermann Dinkelröstmalz (Chocolate Spelt Malt)

Color (L):

230-330 °L

Info/Use:

Für Mehrkornbiere.

Sorgt für dunklere Bierfarben und typischen, mildem Röstgeschmack.

Zugabe bis zu 5 %.

2.4% of grist

0.60 kilograms

Weyermann Wiener Malz

Color (L):

3.2-3.9 °L

Info/Use:

Erzielung "goldfarbiger Biere und Förderung der Vollmundigkeit

Exportbier
Märzenbiere
Festbiere
Hausbräubiere

4.6% of grist

0.70 kilograms

Best Karamellmalz hell

5.3% of grist

0.70 kilograms

Braunbiere
Bockbiere
Amber Biere
dunkle Lagerbiere
Dark Ales, Stouts
Porters

Erhöhung der Vollmundigkeit, Intensivierung des Malzaromas, dunklere Bierfarben, rötliche Bierfarbe

5.3% of grist

0.60 kilograms

Haferflocken Bjørn Havregryn (store)

4.6% of grist

13.12 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	44.2 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	87 litres	44.2 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	13.1 kilograms
Grain Absorbtion:	23.3 litres
Total Water Needed:	129.2 litres	87 litres (runoff) + 23.3 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	32.8 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	96.4 litres	129.2 litres (total water) – 32.8 litres (mash water)

)

100% of grist

Non-Fermentables

8 g

Yeast Nutrient @ 5 minutes

Hops

250.00 grams

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

1250 AAUs

59.70 grams

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4.7% Pellets @ 20 minutes
Type: Flavor
Use: Boil

280.6 AAUs

75.00 grams

Fuggle

Region:	United Kingdom, United States
AAU Range:	3 - 5%
Notes:	Mild, soft, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	East Kent Goldings, Willamette
Example:	English-style Ale, American Ale, ESB, Lager; Samuel Smith's Pale Ale, Old Peculier, Thomas Hardy's Ale; English ales

4.7% Pellets @ 5 minutes
Type: Flavor
Use: Boil

352.5 AAUs

384.70 grams

Total Hop Weight

1883.1 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Irish Ale
Manufacturer:	White Labs
Product ID:	WLP004
Type:	Ale
Flocculation:	Medium
Attenuation:	71%
Temperature Range:	18–20°C

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	24.7	Efficiency:	466.1%
Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Procedure

Hefe Slurry von Brun Gruit II (Batch 45) -- Hefe wurde gewaschen und im Kühlschrank gelagert Maischeschema Einmaischen: 60 ºC 1. Rast: 60 Minuten - 67 ºC 2. Rast: 15 Minuten - 78 ºC Brauprozess 16:08 Start Aufheizen zum Einmaischen -- Wassertmeperatur: 9 °C 16:35 bei 29 °C den Tauchsieder hinzugenommen 17:08 Eingemaischt -- Programmstart 17:16 1. PP; gerührt -- SG: 1.020 17:26 Beginn 1. Rast 17:30 2. PP; gerührt -- SG: 1.033 18:14 6. PP -- gerührt; SG: 1.048 18:26 7. PP; SG: 1.050 19:03 Ende 1. Rast 19:18 Beginn 2. Rast 19:33 Ende 2. Rast -- Malzrohr hoch 19:56 Gespült mit 8 l Wasser @ 78 °C. Aufheizen zum Kochen 20:11 Malzrohr raus -- Tauchsieder rein, bei 89 °C 20:21 preboil: 61.2 l -- SG: 1.053; Ausbeute: 83,3 % 20:22 kocht 20:51 Bitterhopfen rein 21:31 Geschmackshopfen rein 21:40 Kühler rein 21:45 Hefenahrung hinzugegeben 21:47 Aromahopfen rein 21:51 Wasser marsch! 22:35 Abgezapft beim Abfüllen: 1.060 @ 19 Grad Gärung 24.11.2012 morgens um 8:00 schon gelegentliches Ploppen, nachmittags 1 Plop/Sek. Temp. 22 °C 25.11.2012 Nachmittags 1 Plop/3 Sek., abnehmend 27.11.2012 Temp. 19-20 °C

Hefe

Slurry von Brun Gruit II (Batch 45) -- Hefe wurde gewaschen und im Kühlschrank gelagert

Maischeschema

Einmaischen: 60 ºC
1. Rast: 60 Minuten - 67 ºC
2. Rast: 15 Minuten - 78 ºC

Brauprozess

16:08 Start Aufheizen zum Einmaischen -- Wassertmeperatur: 9 °C

16:35 bei 29 °C den Tauchsieder hinzugenommen

17:08 Eingemaischt -- Programmstart

17:16 1. PP; gerührt -- SG: 1.020

17:26 Beginn 1. Rast

17:30 2. PP; gerührt -- SG: 1.033

18:14 6. PP -- gerührt; SG: 1.048

18:26 7. PP; SG: 1.050

19:03 Ende 1. Rast

19:18 Beginn 2. Rast

19:33 Ende 2. Rast -- Malzrohr hoch

19:56 Gespült mit 8 l Wasser @ 78 °C. Aufheizen zum Kochen

20:11 Malzrohr raus -- Tauchsieder rein, bei 89 °C

20:21 preboil: 61.2 l -- SG: 1.053; Ausbeute: 83,3 %

20:22 kocht

20:51 Bitterhopfen rein

21:31 Geschmackshopfen rein

21:40 Kühler rein

21:45 Hefenahrung hinzugegeben

21:47 Aromahopfen rein

21:51 Wasser marsch!

22:35 Abgezapft beim Abfüllen: 1.060 @ 19 Grad

Gärung

24.11.2012 morgens um 8:00 schon gelegentliches Ploppen, nachmittags 1 Plop/Sek. Temp. 22 °C

25.11.2012 Nachmittags 1 Plop/3 Sek., abnehmend

27.11.2012 Temp. 19-20 °C

Fermentation

Primary:

21 days @ 20° C

Tasting Reviews

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1 Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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