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| The 10kg+/ bucket grain allocations for the 3 brews |
The
NHC recently acquired a bunch of old whiskey barrels from a friendly man in northern Ireland. These barrels had reached the end of their life and were several decades old. Most of the barrels were distributed to the brewing clubs around the country with each club brewing their own recipe. Each barrel took approximately 200L of beer to fill and most already had about 1L of 60% whiskey still in the barrels to keep them wet. Given that my location overlaps between two clubs I ended up contributing beer to two barrels. The first recipe with (
South Dublin Brewers) is an imperial porter which has plenty of brown malt, to help make up the volume for the barrel and as I love porters, I volunteered to produce 40L of imperial porter for that barrel. The second barrel with (
Capital Brewers) is going to be an imperial stout with a large emphasis on roasted malt and early hopping. Both recipes were light on late hop additions as hop aroma was expected to be non existent after ageing in the barrels.
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| The Mash tun at its absolute limit! |
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| Paint strainer bag to for the pellet hops |
The amount of grain used to make three 10% beers is like nothing I have ever dealt with before. I had anticipated this and bought an electric drill to aid the grinding process but even at that it took hours! I ground the grain the night before the brew day to reduce the workload. I mashed in one of the brews that night to speed the brewday the following morning but at that point I had not planned to do all 3 brews in the one day. My mash tun was push to its absolute limits, I even had to add pieces of wood beneath it to ensure it was level to get more water into it. I used a large paint strainer bag in an attempt to contain the pellet hops used for the brew. For the first boil I started heating the wort immediately after the first runnnigs but this turned out to be a mistake as the highly concentrated wort must have caramelised and eventually scorched on the element towards the end of the boil. Luckily my kettle has two elements so I was able to finish the boil but I didn't heat the wort for subsequent brews until all the wort was in the kettle.
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: South Dublin Brewers - Imperial Porter
Brewer: Shane Phelan
Asst Brewer:
Style: Russian Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
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Boil Size: 28.13 l
Post Boil Volume: 22.88 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 18.00 l
Estimated OG: 1.108 SG
Estimated Color: 104.1 EBC
Estimated IBU: 105.9 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 69.5 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
8000.00 g Pale Ale Malt (4.9 EBC) Grain 1 71.1 %
1000.00 g Amber Malt (118.2 EBC) Grain 2 8.9 %
1000.00 g Brown Malt (114.3 EBC) Grain 3 8.9 %
500.00 g Chocolate Malt (738.8 EBC) Grain 4 4.4 %
500.00 g Crystal 55 (108.3 EBC) Grain 5 4.4 %
250.00 g Black Malt (985.0 EBC) Grain 6 2.2 %
40.00 g Magnum [14.10 %] - Boil 90.0 min Hop 7 50.8 IBUs
150.00 g East Kent Goldings [7.20 %] - Boil 20.0 Hop 8 55.1 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 9 -
Mash Schedule: Single Infusion, Single Batch Sparge [Shanes AG]
Total Grain Weight: 11250.00 g
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Name Description Step Temperature Step Time
Mash Step Add 26.13 l of water at 166. 150.0 F 60 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 13.70l, 2.07l) of 168.1 F water
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Capital Brewers - Imperial Stout
Brewer: Shane Phelan
Asst Brewer:
Style: Russian Imperial Stout
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 28.13 l
Post Boil Volume: 22.88 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 18.00 l
Estimated OG: 1.103 SG
Estimated Color: 225.1 EBC
Estimated IBU: 115.3 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 69.5 %
Boil Time: 90 Minutes
Ingredients:
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Amt Name Type # %/IBU
8000.00 g Pale Ale Malt (9.7 EBC) Grain 1 74.8 %
1000.00 g Amber Malt (232.9 EBC) Grain 2 9.3 %
700.00 g Roasted Barley (1765.8 EBC) Grain 3 6.5 %
500.00 g Chocolate Malt (1455.3 EBC) Grain 4 4.7 %
300.00 g Black Malt (1940.5 EBC) Grain 5 2.8 %
200.00 g Crystal 55 (213.4 EBC) Grain 6 1.9 %
30.00 g Magnum [14.10 %] - Boil 90.0 min Hop 7 39.5 IBUs
150.00 g East Kent Goldings [7.20 %] - Boil 20.0 Hop 8 57.0 IBUs
150.00 g East Kent Goldings [7.20 %] - Boil 5.0 m Hop 9 18.8 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 10 -
Mash Schedule: Single Infusion, Single Batch Sparge [Shanes AG]
Total Grain Weight: 10699.99 g
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Name Description Step Temperature Step Time
Mash Step Add 24.97 l of water at 163. 150.0 F 60 min
Sparge: Batch sparge with 3 steps (Drain mash tun, , 14.61l, 1.77l) of 168.1 F water
Notes:
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Created with BeerSmith 2 - http://www.beersmith.com
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