rugbrod Posted February 2, 2021 Share Posted February 2, 2021 (edited) Looking for feedback on an extract + grains recipe that would be somewhat similar to Little Bang's Sludgebeast. I'm not very knowledgeable on specialty grains so any information is completely welcomed. On the IanH spreadsheet for an 18L batch, I came up with an OG of 1.118 and FG of 1.033 giving it around 11.5% in the bottle. Ingredients 1x Coopers Stout 1x Coopers Lager 1x Coopers Draught 1kg LDME 250g Lactose 250g Chocolate Malt 250g Caramalt 30g coffee beans 100g cacao nibs 2x vanilla beans Yeast: Either London Ale, Nottingham, US-05 or Voss (suggestions encouraged...) Method Steep cracked grains overnight in fridge Boil on stovetop and add lactose to dissolve Add the 3 extract tins and the LDME to the FV and top to 18L with cold water, pitch yeast when appropriate Add the coffee beans, cacao and vanilla beans in mesh bags (separately) and pull each when satisfied with flavour. Edited February 2, 2021 by rugbrod quick fingers... 3 Link to comment Share on other sites More sharing options...
Pale Man Posted February 2, 2021 Share Posted February 2, 2021 46 minutes ago, rugbrod said: Looking for feedback on an extract + grains recipe that would be somewhat similar to Little Bang's Sludgebeast. I'm not very knowledgeable on specialty grains so any information is completely welcomed. On the IanH spreadsheet for an 18L batch, I came up with an OG of 1.118 and FG of 1.033 giving it around 11.5% in the bottle. Ingredients 1x Coopers Stout 1x Coopers Lager 1x Coopers Draught 1kg LDME 250g Lactose 250g Chocolate Malt 250g Caramalt 30g coffee beans 100g cacao nibs 2x vanilla beans Yeast: Either London Ale, Nottingham, US-05 or Voss (suggestions encouraged...) Method Steep cracked grains overnight in fridge Boil on stovetop and add lactose to dissolve Add the 3 extract tins and the LDME to the FV and top to 18L with cold water, pitch yeast when appropriate Add the coffee beans, cacao and vanilla beans in mesh bags (separately) and pull each when satisfied with flavour. Whether or not you get close to the Sludgebeast, that looks an excellent recipe anyway. Could even turn out better. 3 Link to comment Share on other sites More sharing options...
Hoppy81 Posted February 2, 2021 Share Posted February 2, 2021 That looks like a very nice recipe @rugbrod I also love Sludgebeast so make sure you let us know how close you get. 3 Link to comment Share on other sites More sharing options...
rugbrod Posted February 2, 2021 Author Share Posted February 2, 2021 Thanks for the kind words @Pale Man and @Hoppy81 ! The only thing I'm a bit unsure of is the yeast. I'm leaning towards pitching a whole packet of Voss for simplicity sake, because it's summer and temps are a bit high for my ambient to be at US05-friendly operation. Link to comment Share on other sites More sharing options...
Pale Man Posted February 2, 2021 Share Posted February 2, 2021 44 minutes ago, rugbrod said: Thanks for the kind words @Pale Man and @Hoppy81 ! The only thing I'm a bit unsure of is the yeast. I'm leaning towards pitching a whole packet of Voss for simplicity sake, because it's summer and temps are a bit high for my ambient to be at US05-friendly operation. I'm not sure on the Voss, but if you go down the path of US-05 i'd be using at least two packs. Thats a lot of malt there. I'd prefer the Nottingham personally. I've used Lalbrew last couple of brews and very happy with it. 1 Link to comment Share on other sites More sharing options...
rugbrod Posted February 9, 2021 Author Share Posted February 9, 2021 So I put this one down this morning about 11am. By 1pm it was going very well, and now at 7pm it is well and truly cranking. I pitched at about 40*C, and I've had it in a warm room with a doona around it to keep it at that. The fermentation heat has kept it at around 38-40. I can't entirely confirm as the 40 degree part of the sticker is just above the wort! Its definitely been at at least 38 though. Ended up chucking the adjuncts in at around 4pm I think. I will take a sample tomorrow morning and see how we're tracking with SG and taste. I feel like I'm getting some orange esters developing which wasn't my plan, but we will see what happens! Link to comment Share on other sites More sharing options...
jamiek86 Posted February 9, 2021 Share Posted February 9, 2021 6 minutes ago, rugbrod said: So I put this one down this morning about 11am. By 1pm it was going very well, and now at 7pm it is well and truly cranking. I pitched at about 40*C, and I've had it in a warm room with a doona around it to keep it at that. The fermentation heat has kept it at around 38-40. I can't entirely confirm as the 40 degree part of the sticker is just above the wort! Its definitely been at at least 38 though. Ended up chucking the adjuncts in at around 4pm I think. I will take a sample tomorrow morning and see how we're tracking with SG and taste. I feel like I'm getting some orange esters developing which wasn't my plan, but we will see what happens! did you go with the voss then? never used it but good luck will have that much alcohol in it im sure u won't notice 1 Link to comment Share on other sites More sharing options...
rugbrod Posted February 9, 2021 Author Share Posted February 9, 2021 (edited) 2 hours ago, jamiek86 said: did you go with the voss then? never used it but good luck will have that much alcohol in it im sure u won't notice Yeah, totally forgot to say it was with Voss! I already had a good deal of success with Voss in my last three batches (which I did all at the same time) so I was pretty confident in this one. All of them fermented out in 4 days. I made sure I did them on a run of hot 30+ days (as I am doing with this one too), the only leg work I did with those ones was keep the room warm by letting the sun in. The fermenters were all covered with towels so there was no worry about sun exposure etc. They all sat around 30*C compared to the higher temp I'm going with this time. I did a mixed bag but they all turned out great: - Kingsley's Ginger Beer - Stone & Wood clone - Sabro Single Hop Hazy Pale Edited February 9, 2021 by rugbrod Link to comment Share on other sites More sharing options...
rugbrod Posted February 15, 2021 Author Share Posted February 15, 2021 Bottled this up after 5 days in the fv. OG 1.114 FG 1.038 ABV ~10% Gravity readings have been tasting unreal. So keen to try this after a few weeks and then leave the rest for a good stint in the cupboard. Cheers! 2 Link to comment Share on other sites More sharing options...
ben 10 Posted February 15, 2021 Share Posted February 15, 2021 5 hours ago, rugbrod said: Bottled this up after 5 days in the fv. Why such a short time? Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted February 15, 2021 Share Posted February 15, 2021 1 hour ago, Green Blob said: Why such a short time? Voss 2 Link to comment Share on other sites More sharing options...
jamiek86 Posted February 15, 2021 Share Posted February 15, 2021 8 hours ago, rugbrod said: Bottled this up after 5 days in the fv. OG 1.114 FG 1.038 ABV ~10% Gravity readings have been tasting unreal. So keen to try this after a few weeks and then leave the rest for a good stint in the cupboard. Cheers! did you only use one pack of voss or 2? Link to comment Share on other sites More sharing options...
ben 10 Posted February 15, 2021 Share Posted February 15, 2021 $10 says it's not done at 1.038 1 Link to comment Share on other sites More sharing options...
Pale Man Posted February 16, 2021 Share Posted February 16, 2021 9 hours ago, Green Blob said: Why such a short time? I used Voss for a Sparkling Ale Partial mash, fermented out in 3 days at 32 degrees. No fruity esters whatsoever. 1 Link to comment Share on other sites More sharing options...
rugbrod Posted February 16, 2021 Author Share Posted February 16, 2021 11 hours ago, jamiek86 said: did you only use one pack of voss or 2? Just the one. 8 hours ago, Green Blob said: $10 says it's not done at 1.038 I hope you're not right, but there was lactose amongst the adjuncts bumping that SG up. Link to comment Share on other sites More sharing options...
jamiek86 Posted February 16, 2021 Share Posted February 16, 2021 Hope for your sake it is heard good things about that yeast but only one pack for that gravity is nervous to think about. Even another half pack but if you say taste good hopefully ok. 1 Link to comment Share on other sites More sharing options...
Popo the Reprobate Posted February 16, 2021 Share Posted February 16, 2021 Sludgebeast sounds like a great beer. Good luck with it. 1 Link to comment Share on other sites More sharing options...
Tricky Micky Posted February 16, 2021 Share Posted February 16, 2021 The yeast sounds like a beast. Anyone know whether a heat belt and the ink bird temp controller will get the FV up around 32 degrees? Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted February 17, 2021 Share Posted February 17, 2021 12 hours ago, Mickep said: The yeast sounds like a beast. Anyone know whether a heat belt and the ink bird temp controller will get the FV up around 32 degrees? My heat belt gets my temp controlled brew freezer up to 35°C with no apparent issues. 1 Link to comment Share on other sites More sharing options...
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