Tag Archives: Black Rock Miners Stout

Black Rock Miners Stout – Review

Stout, stout, stouty stout stout.

Yesterday we tasted the Black Rock Miners Stout in addition to doing a brew that I’m sure Mikey will write up.  We also tasted the Gauss’ Law Hopped Cider as well as Mikey’s Australian Pale Ale.  Reviews of these will be coming as well.

Anyway, the stout!

First of all, it looked very much like a stout.  Very dark, decent head while pouring, although the head retention was lacking a little bit.

Unfortunately there wasn’t a whole lot of aroma; the aroma was there, but quite very subtle.  I wasn’t able to get much out of it, but there were hints of brown sugar, chocolate, general sweetness and some malt and sticky smells as well.  There wasn’t much in terms of overt hops smells, but that is where some of the sticky sweet may have been coming from: floralStout mixing with the malt perhaps.

On the first taste, it was apparent that this is a weaker stout of 4% ABV with very little body, especially for a stout.

The subtle chocolate flavours continue as well as the subtle malt flavours, but other than that, the flavour is just “there.”  There wasn’t much to put my finger on, nothing obvious coming out to set it apart.  All the fairly standard stout flavours were there, but nothing to talk about.

As it was a stout, I wasn’t expecting any wild hops tastes, but, that being said, I couldn’t find much hops in there except for a mild amount of bitterness.  I would have liked maybe some floral or spicy flavours in there, just to add a bit of a twist.  Then again, I’ve been drinking a lot of imperial stouts lately, so maybe my pallet for stouts is a bit off…

Overall, it’s a good beer, but not great.  It’s very accessible but very middle of the road.  Because of this, it would make a fairly sessionable stout.  It would also make a good introduction to stout for those who don’t usually drink it.

In relation to food, these heavier beers generally go with heavier, meatier dishes, and this is no exception.  I think stouts are always good with barbecue, but I’d reserve this for a barbecued white meat like chick.  I also think that this stout is light enough to enjoy with a relatively hardy pasta with a good thick red sauce.

-Chas

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New Brew for New Financial Year, Happy Brew Financial Year!

Yeah, I know that’s a bit of a crap name for a post. I did want to do something witty, didn’t quite get there. Plus, the other options were pretty bad.

Black Rock Miners Stout

Black Rock Miners Stout can and fermenter

As Chas mentioned yesterday it was a busy weekend. Last if the lager was bottled. Then 5 litres of the Newcastle Brown Ale went into storage while the other 17 litres went into bottles.

There were tastings of a whole range of brews. Cider, dark ale, lager and porter. Reviews will be slowly going up over the next week out so. And then there was a brew.

I wanted to make something simple and easy. And I wanted another dark beer. When I picked up the kit for Newcastle Brown Ale I also grabbed a can of Black Rock Miners Stout. Picked up some “stout booster” as well. On some good advice I also grabbed a pack of Windsor Ale Yeast to replace the kit yeast.

Yep, some would say it’s a step backwards in home brew. But when you are running low on time, or just can’t be stuffed, a can kit does fine.

First there was the can as the base. The “stout booster” was a kilo mix of dry dark malt extract, light malt extract, and maybe dextrose. And lastly threw in the 900 grams of Dextrose, which was left over from the original Heritage Lager kit.

  • Black Rock Miners Stout – 1.7kg
  • Brew Blend Stout Booster #25 – 1kg
  • Dextrose – 900g
  • Danstar Windsor Ale Yeast – 11g

Had a lot of trouble with heat on this one. Didn’t really pay attention to how much boiling water went in at the start. As a result, even after for trays of ice, we had to leave the wort cool for half an hour before pitching the yeast. The lid, with airlock, was put on to prevent infection. Overall it was a real pain in the arse. There is a good lesson in there about temperature control.

Final gravity was 1.045. I was hoping for more. That’s three brews in a row where final gravity was less than what I wanted. If I had thought about it, I would of thrown in all the rest if the sugar in the house into the wort. Probably for the best I didn’t think of that at the time. Next brew will have a lot more dry and/or liquid malt extract. Or, maybe just a lot of grain. Hrmm, there’s a thought…

The wort was more bitter than expected. But I’m pretty sure this one will be a nice, somewhat basic and somewhat light, stout.

-Mikey

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