Rob and Alcohol: 2009

Wednesday, June 24, 2009

Another hell of a stout

The first stout turned out so well that it basically disappeared in only a few short weeks (a small number of bottles have been put aside for cellaring). So we've put down another, more adventurous batch, which should be ready for drinking quite soon. Changes to the original recipe are in bold.

1x Coopers Dark Ale mix
1x Coopers Stout mix
1kg Coopers Brew Enhancer #2
1kg Light Dry Malt Extract
1 mug Percolated Espresso
8 tsp Cocoa
4 tsp Cinnamon
2 tsp Garam Marsala

The aim with this recipe is an even blacker and richer stout, with some additional bitterness and a slightly spicier palate. The additional malt should push this to 10.5% ABV, which will hopefully make it last a bit longer than the first batch.

Wednesday, June 10, 2009

One hell of a stout

1x Coopers Dark Ale mix
1x Coopers Stout mix
1kg Coopers Brew Enhancer #2
500g Light Dry Malt Extract

This bad boy took just less than a week to ferment, with foam consistently pouring out the top of the carboy for three days. The result was a pitch-black stout with a dark, chocolate head and an alcohol percentage of about 7.5% ABV. It was very drinkable straight from the carboy (yes, at room temperature) and was well carbonated in 3-5 days. It has a strong, rich palate, with chocolate and coffee flavours present and essentially no bitterness. Excellent when served without refrigeration and I was especially surprised to note that the head itself has a delicious coffee flavour.

Verdict: 10/10 -- Full marks, will definitely make it again (the first batch is almost gone already) and I am interested in experimenting with adjuncts such as cocoa and cinnamon.

Tuesday, May 12, 2009

Distilling with a Pot Still

The distillation equipment was arranged as shown below:

Tuesday, May 5, 2009

First "bourbon" recipe

Mash

3kg frozen corn kernels;
1kg dark malt extract;
1kg(?) brewing sugar;
1pkt "classic" spirits yeast; and
1pkt yeast nutrients.

Chop corn kernels (eg, in a blender).
Gently simmer in water for 45 minutes.
Add malt to the pot and simmer for 30 minutes.
Dissolve brewing sugar in the pot.
Pour pot contents into 23L carboy and fill with cold water.
Add yeast and yeast nutrient.

Wood chips

16mm x 1.2m Tasmanian oak dowel
500g Coles organic raw sugar

Caramelise sugar in a saucepan.
Slice dowel into short segments and place in boiling water for 5 minutes.
Dilute the caramelised sugar (approx 2 parts caramel to 1 part water).
Simmer the dowel segments in the caramel in a covered pot for at 1–3hrs.
Divide the dowel into two piles, wrap each in aluminium foil.
Bake the first lot of dowel at 140C for around 6hrs.
Bake the second lot of dowel at 210C for around 8hrs.

Monday, May 4, 2009

Fusel alcohol

Fusel alcohols, also known as fusel oils, are higher-order alcohols (ie, alcohols with more than two carbon atoms) formed by fermentation and present in cider, mead, beer, wine, and spirits to varying degrees.

Excessive concentrations of these fractions may cause off flavours. Some beverages, such as whisky, traditional ales and ciders, are expected to have relatively high concentrations of fusel alcohols as part of the flavour profile. In other beverages, such as vodka and lagers, the presence of fusel alcohols is considered a fault. Very high concentrations—usually caused by incompetent distillation—can cause acute illness, including headaches, nausea, vomiting, clinical depression, or coma.

Fusel alcohols are formed when fermentation occurs:

At higher temperatures;
At lower pH; and
When yeast activity is limited by low nitrogen content.

During distillation, fusel alcohols are concentrated in the "tails" at the end of the distillation run. They have an oily consistency, which is noticeable to the distiller, hence the other name "fusel oil". If desired, these heavier alcohols can be almost completely separated in a reflux still. Freeze distillation, on the other hand, does not remove fusel alcohols.