Stout can be used for more than just drinking ...

Since I've been sitting on a large batch of stout, waiting for bottles to become available for filling from the carboy, I've been investigating other uses for stout. So far, I'm happy to report success with recipes for "Stout and Ginger Muffins" and "Beer Bread"; the recipes follow:

Stout & ginger muffins

Ingredients

2 1/2 cups plain flour
1 1/2 cups brown sugar
2 tsp ground ginger
1 tsp baking powder
375ml stout (room temperature)
2 eggs, lightly whisked
75g butter, melted

Method

Preheat oven to 200°C.
Sift the flour into a large bowl.
Stir in the sugar, ginger, baking powder and salt.
Make a well in the centre.
Add the stout, egg and butter, and stir until just combined.
Spoon the muffin mixture evenly among the prepared pans.
Bake in oven for 15 minutes.

Beer Bread

Ingredients

3 cups plain flour
3 tsp baking powder
1 tbsp white sugar
~400 ml stout

Method

Mix and bake at 200°C for about 45 minutes.

There are many simple beer bread recipes out there, so I plan to try a range of breads in the coming weeks.

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.

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.

Distilling with a Pot Still

The distillation equipment was arranged as shown below:

First "bourbon" recipe

Mash

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

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

Wood chips

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

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

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.

Starting a home-made bourbon

The mash is fermenting and some Tasmanian oak has been charred. More details and further progress to follow soon...