Tag Archives: Super Stout

Milk Stout – Review

You might remember I made a Super Stout back in May this year. Well, Chas made one about a month after that. We don’t have a write up on it, but I can tell you that he added lactose and didn’t oxygenate it (like I did). As there was a lot of lactose added he called it Milk Stout. This was a birthday present and by all accounts went down well.

Milk Stout

Milk Stout ready for drinking

Like the review Chas did of my Super Stout, this comes out nice and black. There’s not much head on this which is quite disappointing. What little there is has a nice brown tinge to it. Looks pretty good.

Aroma wise, this is a nice mix. There’s some sweetness, some rich dark malt and some chocolate as well. Not much hop aroma, and that’s a good thing here.

First taste is good. Hit of dark malt and is flat. What I mean by that is there’s no distractions from the malt flavour. It’s straight up dark malt. Good round flavour here that fills the mouth from top to bottom. The body on this beer is alright, not great for a stout but also doesn’t leave you thinking it’s not a stout. Overall you’re first met with a big round dark malt burst of flavour. And that’s exactly what you want.

In the middle it comes up with some sweetness. This helps with the malt and body. Then the darker flavours come back and help drag out the flavours for a while.  As the body drops away there’s the sweet milk flavour from the lactose coming though. And after that a slight bitterness. And the liquorice, which has been there the whole time, comes out and becomes it’s own.

Matching this beer with food is a little hard. I would tend to go with something dark and sweet, this is a dessert beer. Rich cake is a good option. Black forest cake or chocholate mud cake get’s my vote.

So, this is a good and well rounded beer. The body lets it down, that’s possibly because the beer comes in at only 4.8% alcohol. The flavours towards the end get a bit muddled. But that first mouthful works great. And you keep wanting to go back for more. And this is a great example of two brewers making (nearly) the same recipe with quite a different outcome.

-Mikey

Advertisements
Tagged , , , , , ,

Bottling Super Stout, with a mistake

I finally got around to bottling the Super Stout. I’ve been waiting for some extra fermentation which hasn’t really happened. I was by myself and made a mistake. I knew at the time that maybe it wasn’t a great idea and did it anyway.

Super Stout bulk prime

Bulk priming the Super Stout from fermenter to pot

The gravity reading on the stout hadn’t really dropped from the reading I took three weeks ago. Back then it was 1.031 and it finally ended at 1.028. That’s not a lot of movement over three weeks. The extra temperature may have helped ferment a bit more, but not sure if it was really worth the extra wait.

Bottling 18 litres of beer by myself was never going to be fun. That’s one of the reasons I had put it off for so long. I wanted to put most of the beer in 330 ml bottles as well which was going to drag it out longer. My bottles are washed and clean before I put them in storage. All I needed to do was sanitise them and put them on the bottling tree to dry a bit. Pretty straight forward once I put the rest of the bottling tree together.

I’m use to bulk priming I didn’t want to go back to individual priming. That meant I needed to measure the take sugar and dissolve it in a little bit of water. That was simple. I had the dissolved sugar in my new(ish) 19 L pot and racked off the beer from the fermenter to the pot. That went really well.

Now I had all my beer primed and ready to bottle. And in a huge pot. How to bottle from here? I could syphon it out one bottle at a time. That would take forever and I didn’t have the time. I could transfer to one of the fermenters with a tap and use a bottling wand. Not the big one as I don’t have time to clean. Little one is good to go, but a bit small. Split it into two lots would work. What’s the easiest way to move it from the pot to the small fermenter? A siphon us a smart choice. But what did I choose? Pour it in. What was I thinking?!

Super Stout bad idea

Pouring the pot to fermenter? That’s a bad idea

There was a but of a mess when I poured the beer out if the pot. Most went into the fermenter. Lost about 500 ml to the floor and side of the fermenter. Second lot was less messy. The real problem is that by pouring the beer it got aerated. And according to John Palmer’s book How To Brew that it’s likely going to produce diacetyl flavours. Not good.

The rest of the bottling went pretty well. I did under estimate how many bottles I would need. Total count was 35 stubbies and eleven 500 ml bottles, a total of just over 17 litres.

After bottle conditioning the alcohol should be 5.2% which is below what I would like for something called a Super Stout. Would expect something close to 8%, but I knew from the original gravity that want going to be possible.

I didn’t taste the beer when bottling. I had tried it a few times with the gravity samples over the past few weeks. Quite dark and the liquorice flavour changed enough for me to notice between sample one and the last one. There was a good hint of apple aroma from the beer once primed and in the open pot. I really hope that doesn’t come through in the beer.

I’ve included what temperature settings were used. You can see that I raised the heat a fair bit in a futile attempt to ferment more sugar. I’m fearful that it might have caused a negatively effected the beer.

  • OG 1.064 (3/5/14)
  • ferment at @ 16 C = 1.031 (to 28/5/14)
  • then @20 C = 1.030 (to 1/6/14)
  • then @ 24 C = 1.029 (to 9/6/14)
  • still @ 24 C = 10.28 (to 14/6/14)

If you’ve got any feedback on the above is love to hear it. Both the temperature changes and the pouring/aeration of the beer.

-Mikey

Tagged , , , , , , , , ,

Really dark, and still not ready

Super Stout gravity reading

Super Stout gravity reading at 1.031

It’s been three and a half weeks since the brew day for the Super Stout. I deliberately left this to ferment at a lower temperature, 16 degrees Celsius. There were two reasons for that. First, Good Beer Week was on last week and there was no time over the weekends to bottle. Second, wanted a really clean yeast finish to the beer.

Fast forward to now. Went out and took a sample of the beer. Gravity reading came in at 1.031! What? I’m pretty sure that’s no where near where I thought it would finish. Yeah, there’s all sorts of stuff in there like lots of super dark malt and liquorice. But I really thought this would drop more. And I still do.

Rather than wait another 2-3 weeks I’ve set the temperature to rise to 20 degrees Celsius. I’m hoping the yeast will wake up and have another crack at eating some of that remaining sugar. If that doesn’t work, I might need to pitch some more yeast in. Which is something I’m not took keen on.

The sample tastes quite sweet still. And that should mean there’s still more sugars for the yeast to eat up. There’s also a really strong molasses taste which ends with liquorice taste. Now I know what the liquorice does. The sample is also super dark, just as the name suggests.

So, temperature up and give it another week and a half. Hope it’s ready by then. If not… well, we’ll cross that bridge if we come to it.

-Mikey

Tagged , , , , , , ,

Back to black, brewing Super Stout

Back from holidays. Back to brewing. Back to black.

Yep, Saturday was the first weekend back from a two week holiday overseas. It seamed like a perfect idea to get Chas over and brew again. Plus we were able to do another dark brew. Super Stout was the brew for the day, and is was very dark brew indeed.

Super Stout 1

Super Stout 1 in the fermenter waiting to be topped up with water

Last dark brew I did was the Baltic Porter #2. That was back in November, nearly six months ago. That’s running very low and will likely be all gone by the time the Super Stout is ready to drink. The weather is getting right for stouts and porters, it has already gotten pretty cold here in Melbourne. But that might have more to do with the temperature difference between the holiday overseas verse back home.

The brew day was a simple and easy one. Did a kit from Brewcraft / Liquorcraft / Australian Home Brewing… I’m always getting confused by their name. I’m just going to continue to refer to that company by their official company name, Australian Home Brewing Pty Ltd. Anyway, the kit was their Super Stout. Got this one as a gift for Christmas. Didn’t want to wait much longer before using the ingredients. Apparently liquid malt can go a bit funny if it’s been in a can too long. Yeast was fine as I kept in the fridge since December.

The kit comes with everything you need.

  • 1.7kg can of Black Rock Miners Stout
  • 1.5kg can of Black Rock Dark Liquid Malt Extract
  • 500g Corn Sugar
  • 10ml liquorice extract
  • Safale S-04 (whole 11g pack)

A fairly simple kit and very easy to make. The liquorice was unexpected. I’ve seen it as an ingredient in home brew shops before but wasn’t game to try myself. Given that it’s included in a lot of stout recipes I’m sure it’ll be fine. We’ll wait for the tasting review.

Process for this brew is very simple. Boil 2-3 litres of water. Heat off. Add both cans of liquid malt. Add corn sugar. Stir until dissolved. Add to fermentation vessel. Top up to 18 litres. Add licorice. Stir up really well. Gravity reading. Pitch yeast. Done.

The whole brew was all done in about an hour. Topping up the water was nearly the longest process. There was plenty of ice and ice cold water ready to chill. The delay was getting the rest of the water filtered. The water quality isn’t the best here due to the pipes. There is only one filtering jug and it takes time. Might need to prepare that better next time.

Gravity came in at 1.064. That’s pretty good. The instructions pack said final gravity would come in around 1.025 – 1.030. If that’s the case I’m looking at a beer that will be around 5.0% to 5.6% after bottling. That’s okay, but was hoping for something a bit higher for a stout. I drank some of the gravity sample and it tasted great. Dark and sweet, exactly what you’d expect.

There was some beer tastings as well. Cracked open a bottle of Chas’s basic pale ale. Also tried my Australian IPA. Both reviews should make their way up over the next week or so.

Overall it was a relaxed brew day. Nothing complex. Nothing boring. Nothing special. Two guys making a beer and taking it easy. Nice.

-Mikey

Tagged , , , , , ,
Advertisements