More Beer – Old Bearded Stout – All Grain
This is my fifth batch of home brew, but the first in which I make the switch to all grain. The previous four batches, all good tasting in their own right, were brewed using liquid malt extract (LME). This stout, while planned as an extract brew was changed when I purchased a mash lauter tun. The days of extract, now behind me. This is also the first stout I’ve brewed, moving away from the pale ale and IPAs, thanks in part to the lads at the #FPLBeerClub, dedicated to the dark and decadent arts that come with drinking a stout. Special thanks to FPL Fly, for providing the name for the home brew.
Name: Nuno’s Bearded Stout
Brewed: March 17, 2019
Bottled: April 13, 2019
Enjoyed: April 19, 2019
12 lbs. 2-Row Pale
2 lbs. Light DME
1 lb. Crystal 120L
1 lb. Carastan
8 oz. English Brown Malt
8 oz. Chocolate Malt
4 oz. Roasted Barley
1 oz. Apollo (60 min)
1 oz. Northern Brewer (45 min)
1 oz. Willamette (15 min)
Wyeast 1098 British Ale #1
Original Gravity (OG): 1.060
Finishing Gravity (FG): 1.014
The first question I asked myself, “Am I ready to take the next step in home brewing and go all grain?” While the answer wasn’t a resounding, “Yes!” I wanted to move away from extract, as the flavor of the previous four batches were similar in flavor because of the malt extract I used.
While I bought this Old Bearded Stout recipe kit from More Beer as an extract, the purchase of a mash lauter tun the week prior to brewing made me change my tune and decided all grain would be the way to go. I’d watched You Tube videos and read up on the process of going all grain, but with all new processes, there was some hesitation that I was doing things right. I will say that home brewing involves a learning curve and this brew day was no different.
An early problem occurred that was not completely caught until hours after I had concluded brewing. While I calculated the strike water properly for the amount of grains I was using, I failed to include the specialty grains in the mash. This meant there was an extra gallon of water in the mash. I forgot to prime the lauter tun, with hot hater, prior to adding the grains, which made the water temperature lower then expected for the mash.
Video 1: Brew Day #5
Video 2: Clean Equipment & Ingredients
Video 3: Mash
Video 4: Time To Sparge
Video 5: Boiling Wort
Video 6: Chilling Wort
Video 7: Fermentation & Gravity
Fermentation lasted three weeks, instead of the planned, two weeks as I couldn’t find time to rack the beer and bottle it. This was the first time I was able to actually fill 48 bottles, unfortunately, due to capping I lost one. Before bottling, I poured a sample into the graduated cylinder and took a hydrometer measurement. Much like the O.G. measurement, I did not record the temperature, thus causing a some discrepancy in the gravity readings and ABV. The look, feel and taste were quite good, as you can see in the video I originally created for the #FPLBeerClub.
From JC, my taste tester, who was the first to receive a bottle of batch #5, he was quite complementary with his review.
”Ok big. lasting, creamy head not too much lacing. Not motor oil thick in texture and color. Medium body with mild carbonation. I burped so there’s carb. Smells of coffee vanilla bitter chocolate toasted grains/malt. All in the taste is so well balanced. I get coffee burnt caramel bitter chocolate and root beer float. There’s some sweetness but on the light side which I love. I get some hazelnut when I exhale during the finish. You’re right. The best so far! What more can I say?”
As the Four Brewers would say, “brew the shit out of it!” Cheers!