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Belgian Black stout brew on the grainfather with tips,tricks and modifications.
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- čas přidán 16. 10. 2016
- BELGIAN BLACK STOUT
23L / 6 US GALLONS
Boil Time: 60 min
Mash steps:- 60 mins at 65 C / 149 F
10 mins at 75 C / 167 F
Efficiency: 75.00 %
Est Original Gravity: 1.070 SG
Est Final Gravity: 1.014 SG
Estimated ABV: 7.4 %
Bitterness: 40.7 IBUs
Est Color: 133.3 EBC
2.95 kg / 6.50 lbs PALE ALE 41.2 %
1.19 kg / 2.62 lbs Dark Ale (40.0 EBC) 16.7 %
0.70 kg / 1.54 lbs ROASTED BARLEY 9.8 %
0.53 kg / 1.16 lbs Oats, Flaked 7.4 %
0.35 kg / 0.77 lbs Crystal 300 (330.0 EBC) 4.9 %
0.33 kg / 0.72 lbs MUNICH 4.6 %
0.33 kg / 0.72 lbs Wheat, Torrified 4.6 %
0.21 kg / 0.46 lbs Carafa Special III 2.9 %
0.11 kg / 0.24 lbs Special B Malt (354.6 EBC) 1.5 %
0.11 kg / 0.24 lbs Black Malt (985.0 EBC) 1.5 %
0.34 kg / 0.75 lbs Candi Sugar, Dark (541.8 EBC) 4.8 %
26.00 g / 0.91 oz Warrior [16.80 %] - Boil 60.0 min 38.1 IBUs
15.00 g / 0.52 oz Saaz [4.00 %] - Boil 15.0 min 2.6 IBUs
32.00 g / 1.12 oz Coriander Seed (Boil 5.0 mins)
10.00 g / 0.35 oz Orange Peel, Bitter (Boil 5.0 mins)
10.00 g / 0.35 oz Orange Peel, Sweet (Boil 5.0 mins)
1.0 pkg Belgian Abbey (Mangrove Jack's)
A note on this yeast. I have found on previous brews
that it usually attenuates more than its official rate, resulting
in a lower final gravity.
Channel links:-
groups/Brewbeer
www.teespring....
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
For me your channel has been a great discover. Awesome reviews of the grainfather unit and of course, the brewings. Great job, thanks !
Thanks very much Tono, thats great to hear :)
Great video!, I had trouble when I brewed my stout with the air lock "hitting the roof", will do your method next time..Genius !!
Thanks! Yes stouts can be very explosive! Airlocks will not survive in the early days! Glad you liked the video :)
Thanks David, another interesting video. I always pick up a few tips from your videos. I give my grain to my chickens and I'm sure they can smell the brew as they hang around the door where I brew ready for a good feast. Love the label too. Look forward to the new GF controller vid. Cheers
WIld Boar Brewing Glad you find them useful :) More coming very soon!!
Thanks for a great video Gary i have just got myself a grainfarther with the old type controller , Looking forward to your next video . Thanks , Ivan
🍻🍻🍻
Cheers David. Looks like one for a future brew. Just bottled up your London Porter recipe. Sample was delicious.
AllianceOfCalgon Yes, both are very tasty beers :) Glad you liked it.
that looks like it will be a cracking beer! Thanks for sharing! Cheers
Homebrew Griffo Glad you liked it Griffo :)
What a wicked brew! I'm sure it'll taste wonderful mate!
Cheers!
freddymaite Sure will! Glad you enjoyed it :)
Excellent video David, thanks for putting it all together. Very informative, and always enjoy your hints and tips.
Damo J Glad you enjoyed it :) New video coming tomorrow, using the new controller :)
Thanks for all the info in your videos, im doing my first ever allgrain brew this saturday, using a cheapo allgrain brewer but looking forward to putting some of your tips and tricks into practice, subbed.
🍻🍻🍻Much appreciated 🍻🍻🍻
Great video very professional
Thanks alot Richard, much appreciated :)
Some great tips, thanks!
Glad you liked them :)
Wonderful !
Glad you liked it Bruce :)
All my used grains go straight onto the fertiliser pile 👍🏼
Yeah thats one good thing to use them for! I like making crisp bread from mine from time to time. I know a guy who feeds his chickens with them also!
An enticing fantastic recipe! I’ll be attempting this next but when it comes to orange peel is fresh ok? I can’t source dried peel so I’m thinking I’ll just throw some in straight off the fruit with one having more pith attached. What would you suggest?
Hi Sam, yes no problem with fresh peel at all :)
Great Brewday! Cheers! \m/
Brian Fisher Thanks Brian :)
great vid again David. What would be the difference if you scooped out the hot break and protein on top instead of stirring it in. Does it make a taste difference? For some reason i thought it might be undesirable. Thanks. Keep up the good work
Tom Ford Protein is part of the beers flavour :)
I’m going to brew this for the second time. This recipe is one of my favorites from you! I do have a question: I noticed that you have a pretty strong flow during your mash for recirculating. Do you have the pump wide open? I was under the impression that I should have a slower flow. Educate me! Also, should I wait to add dark grains toward the end of the mash like recommended in one of your more recent vids?? Thanks David!
Great to hear :)
Yes, full flow is the best way for sure.
With this recipe I would add all grains at once 🍻
@@DavidHeathHomebrew you are the best! Thanks for the help! Tuesday is brew day!
@@DavidHeathHomebrew Full Flow worked! I got more sugars out this time. OG of 1.086. Fermenting under pressure at 8 PSI and the Krause still came out through my sounding valve! I didnt not think that was possible. It is now down to 1.029 almost hitting my desired FG.
Excellent 🍻🍻🍻
@@DavidHeathHomebrew question: I used WLP530. OG was 86 but now it’s hanging out between 27 and 28. I normally get better attenuation. Do you think it’s finished or stuck? Btw the flavor is very good just like last time!
Cheers!
While watching the video I noticed the recipe in your description calls for 'Dark Ale'. What articular grain is that? I honestly cannot find it anywhere. Or could it be any dark grain we would want or prefer to use?
tjodalv666 Its made by Viking malt of Finland.If you cant get it then replace with any dark ale malt or pale ale if you cant get any at all :)
@@DavidHeathHomebrewwould WM dark Munich T2 suffice, David? Giving this another go after two years..this was my first successful batch 😅
Yes, I am sure it will 🍻🍻 Enjoy
Looks like a nice beer.
Wondering how the crossover of Belgian yeast and Stout taste!
Have you tasted the Belgian Stout they sell at the Vinmonopol (Hercule Stout) Dosent taste like an Stout ..Thats for sure...more like an Belgian Dobbel. BTW..Whats the fermentation temperature?
Glad you liked it :) The Belgian yeast will certainly add some spicey flavours depending on how you adjust the temps. Personally I start off at around 18-20 for around 3-4 days then add 1 deg c per day going up to about 25. For all ales I go up to 21 deg c in the final days of fermentation to make sure the yeast finishes well.
Love your channel mate! However i'd like to know if this brewing system is compatible with 230 V. Cheers!
Hi, thank you. Yes, it sure is :)
Hi David, you have some great content, I'm 2 all grain brews in my adventure. Can I ask your reason why you have a can of WD40 next to your FV when having the heat belt on? I'm going to buy one of these soon to maintain my heat
Many thanks
Stuart
+Stuart Sidebotham Hi Stuart, Good to hear that you are enjoying my videos. With my heat belts I use random objects to ensure that they are on tight. Most of my belts are well used and have seen action on a variety of sized vessels, so the springs in the middle are abit stretched. Its important that they are on tight.
Another great video. Cheers. You say you may have done two mashes would this be similar to the reiterated mash detailed on the GF website blog (74). I found this after trying a paradox islay clone and getting into all sorts of trouble with the big grain bill on the GF.
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Have you ever scooped off the extra protein? I know a couple breweries that do this and they claim it doesn’t effect flavor and reduces the trub. What’s your opinion on this?
Ive tried it yes. Its really a question of taste. Try it and see what you think.
Hi David, how long would you keep this in secondary before bottling, or is it the usual 21 days then bottle ?
I would put this in a carboy up to the neck and condition it for months rather than weeks for the very best result. These styles really benefit this way.
Ok got it. Thanks David !
Looks Great! What program did you use to make the label?
Thanks :) I always use www.beerlabelizer.com its a one time fee online program that I really love.
Thanks, I will check it out!
Where did you buy that sink strainer?
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