toasting some malt

[Leftofcentresalterego]

5 kg of Joe White pilsener malt in the oven. Will toast for 1 hr at 90c then for 30 min at 100c. Gives a nice golden beer, similar in appearence to pure blonde but much more flavoursome. And not low in carbs. Tomorrow morning early, do the mash.

Just thought I'd mention it.

[TomB]

I was working in the lab late one night
When my eyes beheld an eerie sight
For my monster from his slab began to rise
And suddenly to my surprise

He did the mash
He did the monster mash
The monster mash
It was a graveyard smash
He did the mash
It caught on in a flash
He did the mash
He did the monster mash

From my laboratory in the castle east
To the master bedroom where the vampires feast
The ghouls all came from their humble abodes
To get a jolt from my electrodes

They did the mash
They did the monster mash
The monster mash
It was a graveyard smash
They did the mash
It caught on in a flash
They did the mash
They did the monster mash

The zombies were having fun
The party had just begun
The guests included Wolf Man
Dracula and his son

The scene was rockin', all were digging the sounds
Igor on chains, backed by his baying hounds
The coffin-bangers were about to arrive
With their vocal group, "The Crypt-Kicker Five"

They played the mash
They played the monster mash
The monster mash
It was a graveyard smash
They played the mash
It caught on in a flash
They played the mash
They played the monster mash

Out from his coffin, Drac's voice did ring
Seems he was troubled by just one thing
He opened the lid and shook his fist
And said, "Whatever happened to my Transylvania twist?"

It's now the mash
It's now the monster mash
The monster mash
And it's a graveyard smash
It's now the mash
It's caught on in a flash
It's now the mash
It's now the monster mash

Now everything's cool, Drac's a part of the band
And my monster mash is the hit of the land
For you, the living, this mash was meant too
When you get to my door, tell them Boris sent you

Then you can mash
Then you can monster mash
The monster mash
And do my graveyard smash
Then you can mash
You'll catch on in a flash
Then you can mash
Then you can monster mash

[Leftofcentresalterego]

Oh, it will soon be a monster of a mash alright. I am working on a system that will allow me to mash a full 10 kg of grain at once, making almost 50 litres of wort. You can never have too much stashed under the house.

God I love beer

[Jovial Monk]

Woohoooo Lefty!

10Kg=22L 10% beer or 44L 5% beer!

[Leftofcentresalterego]

Oh yeah!!

This evening, will make up another saaz blonde ale (normal volume) . Have one currently conditioning and a fuggles blonde ale already drinkable so I think my next one might be a darker beer. Maybe a double chocolate stout. Should be well ready in late July/August, the coldest months here. Nice thick stout goes down best when the weather isn't too hot.

[Jovial Monk]

Down here, a 14% Russian Imperial Stout makes a fantastic winter warmer! Pour a stubby, taken from the pantry not fridge, into a big brandy balloon then slowly sniff & sip, sip & sniff, taking a couple of hours to drink it and as the beer warms up the malt comes to the fore, every sip is different! Hmmmmmm!!!

10kg will do a 12% RIS OK, pour 1Kg honey into the kettle after flame out, leave steeping half an hour or so: increases the alcohol and lowers the FG to boot! Rack to a cube, pitch a 5g wine yeast and warm condition a month or three to further drop FG then bottle without priming and leave 6-12 months before getting stuck in

[Leftofcentresalterego]

Just pitched the yeast and put 'er in the fridge.

Hmm, Russian imperial stout. We do a fair bit of camping in western QLD in winter. Like any arid region, night time winter temps can be bitterly cold. Too late for this winter but maybe make a batch shortly for next winter.

[Jubial Priest]

Leftys an alcoholism- no wonder it goes hand in hand

[Jovial Monk]

Throw in lots of hops. Lots.

My RIS i looked at the published recipe and thought "Nah, not enough hops" and refigured using the hop utilisation for a SG 1100 boil.

Put in 300g Goldings/Fuggles at start of boil and 50g at 15 minutes--nextt ime will add all at the start. Or 100g Simcoe.

When making such a big beer reckon on needing to boil 3-4 hours--you start with like 40L wort that has to be boiled down to 25L in the kettle for 22L in the fermenter--so much hops could pour in 3-4L boiling water into the kettle just before runoff tops to rinse out fair bit of wort from the hops.