Guzz Posted May 15, 2014 Share Posted May 15, 2014 I have some Choc grain left over from a recent brew I did (Hop Gobbler) and want to put it to use. My next batch is a TC Sparkling Ale and was thinking I could use it in that. Any thoughts on if/how I could use it ? 100 gms steep / 30 mins ? Hops for dry hopping I have available are.... Galaxy, Tettnanger, Cascade, Super Alpha, Fuggles Also have the equilivant of BE or BE2 and about 500 gms of LDM Not suggetsing I put all that in!, just looking for suggestions. Cheers Link to comment Share on other sites More sharing options...
ben 10 Posted May 15, 2014 Share Posted May 15, 2014 100gs is good for colour and a touch of flavour, I generally use that in all my brews. As for hops, how much of the Glaxaxy and Cascade do you have? You will need to boil the liquid from the grain, and while you are there might as well boil some hops. 5 or 10 minute boil will be gold. Link to comment Share on other sites More sharing options...
King Ruddager Posted May 15, 2014 Share Posted May 15, 2014 I'm currently enjoying a beer I made almost entirely from leftovers. Can't remember what was in it but I do know there was a fair bit of choc malt. Just throw everything at it and see what happens! Link to comment Share on other sites More sharing options...
Guzz Posted May 15, 2014 Author Share Posted May 15, 2014 100gs is good for colour and a touch of flavour' date=' I generally use that in all my brews.As for hops, how much of the Glaxaxy and Cascade do you have? You will need to boil the liquid from the grain, and while you are there might as well boil some hops. 5 or 10 minute boil will be gold.[/quote'] I have heaps of Galaxy and Cascade, got em from Hop Dealz, min 250gms, cheap! Link to comment Share on other sites More sharing options...
Guzz Posted May 15, 2014 Author Share Posted May 15, 2014 I'm currently enjoying a beer I made almost entirely from leftovers. Can't remember what was in it but I do know there was a fair bit of choc malt. Just throw everything at it and see what happens! Yeah, when you have leftovers, it creates recipes eh. Just wasnt sure about Choc and the Sparkling Ale, just didnt sound right for some reason. Always learning, thanks for the tip! Link to comment Share on other sites More sharing options...
ben 10 Posted May 15, 2014 Share Posted May 15, 2014 500g malt + liquid from choc steep (make t up to around 5 litres. Boil. Throw in 20g of either Cascade or Galaxy with 10 minutes left togo. Same with 5 left to go. Strain and add to the FV. Ferment. Perhaps add 20 of whatever hop you used dry hop for a few days AFTER fermentation has ceased. Then, do the same with the other hop. Link to comment Share on other sites More sharing options...
Hairy Posted May 15, 2014 Share Posted May 15, 2014 I'm currently enjoying a beer I made almost entirely from leftovers. Can't remember what was in it but I do know there was a fair bit of choc malt. Just throw everything at it and see what happens! Yeah' date=' when you have leftovers, it creates recipes eh. Just wasnt sure about Choc and the Sparkling Ale, just didnt sound right for some reason. Always learning, thanks for the tip! [/quote'] Listen to Ben. 100g Choc malt will be great with that kit. And Cascade and Galaxy are I tend to use a 2:1 ratio of Cascade to Galaxy. But you seem to really like Galaxy so you could go 1:1. Link to comment Share on other sites More sharing options...
Guzz Posted May 15, 2014 Author Share Posted May 15, 2014 Listen to Ben. 100g Choc malt will be great with that kit. And Cascade and Galaxy are I tend to use a 2:1 ratio of Cascade to Galaxy. But you seem to really like Galaxy so you could go 1:1. Thanks Hairy' date=' I will ponder this tomorrow (brew day) and make my Sparkling Ale, for now, the Scotch Ale" has kicked in (6.5%) so for now, after just bottling 30 odd Hop Gobblers, and cleaning/fill with water the FV, and watching Bill Shortens best speech/hammering of the Libs ever!......[img']w00t[/img] Thanks Link to comment Share on other sites More sharing options...
Hairy Posted May 15, 2014 Share Posted May 15, 2014 Apparently he's a grub, or is he a c@#%? Link to comment Share on other sites More sharing options...
Guzz Posted May 15, 2014 Author Share Posted May 15, 2014 Apparently he's a grub' date=' or is he a c@#%? [img']biggrin[/img] I don't like grubs, but I like c@#%? Link to comment Share on other sites More sharing options...
Guzz Posted May 15, 2014 Author Share Posted May 15, 2014 Ok, I may have broken my "don't post after more than 6 beers rule" I blame the "Scotch Ale" (6.5%) Link to comment Share on other sites More sharing options...
Nick Posted May 15, 2014 Share Posted May 15, 2014 Ok' date=' I may have broken my "don't post after more than 6 beers rule"[img']devil[/img] we all do it occasionally, even Hairy Link to comment Share on other sites More sharing options...
Hairy Posted May 15, 2014 Share Posted May 15, 2014 Ok' date=' I may have broken my "don't post after more than 6 beers rule"[img']devil[/img] we all do it occasionally, even Hairy What? Never Link to comment Share on other sites More sharing options...
Guzz Posted May 16, 2014 Author Share Posted May 16, 2014 Don't have Cascade yet, it's on the way, so Im subbing it with Centennial. Also didnt have as much Choc as I thought, but found some Light Crystal Grain, Ingredients: TC Sparkling Ale 500gms Dextrose 250 gms Maltodextrin 750 gms LDM 50gms Choc Grain 100 gms Light Crystal Grain 40 gms Centennial 20 gms Galaxy Method: Steep Choc & Crystal grain in hot water for 30 mins. Boil 500gms LDM with the strained grain liquid to make 5 Litres. Hop Schedule: 20 gms Centennial @ 10 mins 20 gms Galaxy @ 5 mins 20 gms Centennial @ Day 6 Dry Chuck it all the FV, with the Kit Yeast, ferment for 12 days at 19-20 degrees. Looks ok ? Link to comment Share on other sites More sharing options...
Beerlust Posted May 16, 2014 Share Posted May 16, 2014 Looks good Guzz. Good luck with the brew. Anthony. Link to comment Share on other sites More sharing options...
Hairy Posted May 16, 2014 Share Posted May 16, 2014 Looks good Guzz. Good luck with the brew. Anthony. I concur Link to comment Share on other sites More sharing options...
Guzz Posted June 23, 2014 Author Share Posted June 23, 2014 Im drinking a Hop Gobbler made exactly to the recipe, 40 days in the bottle. It's got a prominent roasted/smoky flavour almost burnt roasted flavour, which I quite like. Is it the Choc Malt thats giving that flavour ? If so, I certainly wouldnt be using more than 100 gms of it it any recipe. Cheers Guzz Link to comment Share on other sites More sharing options...
Scottie Posted June 23, 2014 Share Posted June 23, 2014 Hey Guzz Had to check the recipe. I've added choc malt to Stouts, Porters and English Bitters. On its own I get coffee, but I get roasted/toasty when I combine Roasted Barley. You should have a crack at a brew that combines the two, I know just the brew Cheers Scottie Link to comment Share on other sites More sharing options...
Guzz Posted June 23, 2014 Author Share Posted June 23, 2014 Scottie, Yeah, thanks, I thought it must be the Cohoc thats giving those flavours. I just tried another beer which I used it in, although only 50 grams, and I can taste it there too, only its much less prominent. I like this choc grain, but it must be used sparingly it seems. This is that recipe, which I concocted myself and quite happy with.(Still got plenty of Centennial, Galaxy, Warrior in stock, trying to use it up.) Guzz's Lightly Chocced Sparkling Ale Ingredients: TC Sparkling Ale 500gms Dextrose 250 gms Maltodextrin 750 gms LDM 50gms Choc Grain 100 gms Light Crystal Grain 36 gms Centennial 28 gms Galaxy Method: Steep Choc & Crystal grain in hot water for 30 mins. Boil 500gms LDM with the strained grain liquid to make 5 Litres. Hop Schedule: 20 gms Centennial @ 10 mins 20 gms Galaxy @ 5 mins 16 Cent + 8 Galaxy Dry Day 6 22 litres / 4.9% I would be interested in the recipe you mentioned with roasted barley, Im planning brews well in advance now, so hit me with it! Cheers Guzz Link to comment Share on other sites More sharing options...
Scottie Posted June 23, 2014 Share Posted June 23, 2014 Its black and around 6.5% are you sure you can handle it? Link to comment Share on other sites More sharing options...
Guzz Posted June 23, 2014 Author Share Posted June 23, 2014 No, not sure, but can guarantee I will try my best Link to comment Share on other sites More sharing options...
Scottie Posted June 23, 2014 Share Posted June 23, 2014 Steve L's EB Porter as brewed by Scottie 10/04/2012 Robust Porter Coopers EB Porter 21 litres 1 KG Coopers Light Dry Malt 250g Dark Brown Sugar 300g Choc Malt Grain (600 EBC) Joe White 250g Crystal Grain (120 EBC) 100g Roasted Barley (1200 EBC) 14g SO4 pitched at 21 degrees and fermented at 18 degrees for 10 days. Cracked grains with rolling pin and steeped in 2 litres of water at 67 degrees. Then rinsed grains in 2 litres of 65 degrees water, basically I strained the grains return them to the pot and add rinsing water then strain again. OG 1.056 FG 1.014 Cheers Scottie Link to comment Share on other sites More sharing options...
Hairy Posted June 23, 2014 Share Posted June 23, 2014 I have used 1kg Choc malt in PB2's Choc Magnum Porter. It was an AG recipe though and it was Link to comment Share on other sites More sharing options...
Scottie Posted June 24, 2014 Share Posted June 24, 2014 Brewed a Choc-Magnum Porter today. Really basic brew' date=' always with great results - 3.5kg Pale Malt, 1kg Choc Malt, 0.5kg Dark Crystal Malt and 30g Magnum for 30mins. Walked away from the sparge for a moment to check on the motor racing, became engrossed and forgot about the sparge. Suddenly remembered and rushed back to find that the the wort had filled the bucket to within a about 3mm short of overflowing and had only stopped because the sparge liquor vessel was empty - phew, could have been messy!! [sideways'] Hey Guzz This is the one Hairy is talking about, should give you the confidence that you can handle 300g. Normally I have choc grain left over after I brew a recipe that calls for it. I keep telling myself that I need to do another, perhaps when my Stout is kegged. Cheers Scottie Link to comment Share on other sites More sharing options...
Guzz Posted June 26, 2014 Author Share Posted June 26, 2014 Well something in that brew ( Hop Gobbler) , has some very strong ROASTED/TOASTED/SMOKY flavours and I figured (incorrectly) it was the choc malt. Perhaps it was my method that caused this? IF you steep grain in hot water thats TOO hot, can it cause this sort of flavour ? I say that because when I steeped the grain in that brew i boiled the water first and it was only just off the boil when I added the grains, so probably 90 + degrees. It should be lower than that yeah ? Like 65-70 ? Cheers' Guzz Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.