STOUT (ALL GRAIN)

quality kit and should make a great beer.

This stout was far beyond my expectations. Black, toasty and smokey with a nice pour head. Alcohol less than the calculated expected, but it has enough without any noticeable residual sugars. This stout tastes every bit as good as store bought 'glutened' beer. It's what I remember Tooheys Old as. Great drop!

I used a RoboBrew (A Grainfather knockoff), but you could achieve this as a BIAB too I imagine. I have added some of my tips and methods below. Some particulars are different to the downloadable instructions, but this is how I did it, for those interested.

The details:

All malt (purchased from TwoBays) was milled twice at 0.025mm. I also added 700g rice hulls.

Bring strike water to 90C in RoboBrew, add amylase (Distillers High Temp) and dissolve. Add all the crushed malt (and hulls) in batches, stirring continuously to avoid dough balls. Maintain Mash for 120 mins at 85C.

Strain wort into kettle and sparge grain. Allow wort to drain completely and increase temp to boil.

Add molasses and first hops (T0). At 45 mins boil add yeast nutrient, whirlfloc and second hops. At 60 mins boil, turn off heat and cool. Transfer wort to fermenter. Pitch yeast (Safale US-05) at approx. 20C and ferment at 18-20C.

Notes:

Original gravity measured 1.048.

Final gravity only reached 1.024.

Batch Volumes Calculator - Target Batch Vol - 19L

Strike Water 17L

Grain Absorption 4.3L

Boil Evaporation 3L

Fermenter loss 2L

Brew/Trub loss 1L

= Sparge Water 14L

Cheers. Enjoy Beer Again.