Welcome, Guest. Please login or register.

Author Topic: Smoked Blackberry Stout  (Read 2466 times)

Offline blisster

  • Executive
  • Senior Poster
  • ***
  • Posts: 832
  • Got Hops?
  • Liked:
  • Likes Given: 468
Smoked Blackberry Stout
« on: September 18, 2014, 09:36:54 PM »
I was planning on having a mash temp of 155F but my POS digital thermometer probe decided to give false temperatures and I cooled it down way too much before realizing something was wrong.. I could only bring it back up to 149F. The mash and sparge water volumes are way off.


Recipe: Smoked Blackberry Stout
Brewer: Blisster
Style: (Imperial?) Stout
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 33.00 l
Post Boil Volume: 30.00 l
Batch Size (fermenter): 27.00 l   
Bottling Volume: 24.16 l
Estimated OG: 1.077 SG
Estimated Color: 85.5 EBC
Estimated IBU: 68.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 87.2 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt                   Name                                             Type          #        %/IBU        
8.0 oz                Rice Hulls (0.0 EBC)                        Adjunct       1        2.5 %         
9 lbs                  Pale Malt (2 Row) US (3.9 EBC)       Grain           2        45.3 %       
3 lbs                  Smoked Malt (17.7 EBC)                 Grain           3        15.1 %       
1 lbs 8.0 oz        Carafoam (3.9 EBC)                       Grain           4        7.5 %         
1 lbs 8.0 oz        Chocolate Malt (689.5 EBC)             Grain           5        7.5 %         
1 lbs 5.0 oz        Roasted Barley (591.0 EBC)             Grain          6        6.6 %         
1 lbs 1.0 oz        Brown/Coffee Malt (128.1 EBC)        Grain          7        5.3 %         
1 lbs                  Oats, Flaked (2.0 EBC)                    Grain          8        5.0 %         
1 lbs                  Milk Sugar (Lactose) (0.0 EBC)         Sugar         9        5.0 %         
2.00 oz              Columbus [14.00 %] - Boil 60.          Hop           10       61.0 IBUs     
1.00 Items         Whirlfloc Tablet (Boil 15.0 mins)        Fining        11       -             
2.00 oz              Northern Brewer [8.5%] - Boil 5min   Hop          12       7.4 IBUs     
2.0 pkg              SafAle English Ale (Fermentis  S-04)  Yeast        13       -             
4.00 oz              Cocoa Nibs (Secondary 14.0 days)     Flavor       14       -             
4.00 lb               Blackberries (Secondary 14.0 days)   Other        15       -             


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 19 lbs 14.8 oz
----------------------------
Name              Description                                     Step Temperature     Step Time         
Mash In           Add 23.57 l of water at 163.0 F         149.0 F                    75 min           

Sparge: Fly sparge with 20.46 l water at 168.0 F

Notes:  1.075 OG
Give a man a beer and he'll waste an hour, teach him how to brew beer and he'll waste a lifetime.

Offline Two Wheeler

  • Executive
  • Forum Hero
  • ****
  • Posts: 1434
  • NBCBA VP
  • Liked:
  • Likes Given: 856
Re: Smoked Blackberry Stout
« Reply #1 on: October 25, 2014, 06:03:05 PM »
This was very good today @blisster, the smoke and blackberry flavour is a nice addition to a stout!
Jordan Harris
BIAB'er

Offline blisster

  • Executive
  • Senior Poster
  • ***
  • Posts: 832
  • Got Hops?
  • Liked:
  • Likes Given: 468
Re: Smoked Blackberry Stout
« Reply #2 on: October 25, 2014, 06:19:44 PM »
Thanks, glad you enjoyed it!

It turned out way better than I was expecting after screwing up the brew day so bad and the primary fermentation blow over...
Give a man a beer and he'll waste an hour, teach him how to brew beer and he'll waste a lifetime.

Offline JohnQ

  • Order Exec
  • Charter Member
  • Forum Ninja
  • *****
  • Posts: 2548
  • ...Official Club A$$hole... ...We only need one...
    • Sunset Heights Meadery
  • Liked:
  • Likes Given: 16
Re: Smoked Blackberry Stout
« Reply #3 on: October 26, 2014, 08:00:29 AM »
I was stuck with the task of returning the lovely growler to blisster, so I felt in necessary to stop by home and pour the dregs of this failure in to a glass that I had to consume whilst BBQ'ing some steaks...It was a tough job, but somebody had to do it.
If it's necessary to repeat the above experience, I shall, as a Charter Member, take my duties in earnest, and do so again.

JQ
Charter Member
I'm on the 12 step program...
I'm on Step 1 - I've admitted I have a problem...and if you're reading this, so do you!

On Tap: 1. MT; 2. PartiGyle Barley Wine; 3. MT; 4. MT; 5. Obiwan Kanobe 6. Pollen Angels TM Base; 7. MT  8. MT
Visiting Taps:
Travelling: Vienna Pale @ RB's; NB55 @ Fakr's
Recent Visitors: CMC Graham Cracker Brown, Fakr's Warrior AGDTDiPA; Brew's SNPA; Brew's C^3, Fakr's Stout
In the BH's: 1. Empty 2. WW, STILL! 3. Empty
Aging: Lots and Lots of Mead for Samples