Nice weekwnd away and a spur of the moment stout

[Leftofcentresalterego]

Left straight after work Friday afternoon for a long weekend camping at 1770. Lovely spot only a short drive from my place. Directly in front of the little caravan park is the site of the Endevour crew's first landfall in what would become Queensland. Joseph Banks and Daniel Solander collected golden orchids (Dendrobium discolour) from the rocks just around the corner from the last campsites. The orchids are still there today. Sitting on the little sheltered beach in front of the camps, you look out over the great long sweep of Bustard bay for many kilometres, Bustard head just visible in the far distance. Much of the vista, including a lot of the headland directly behind the caravan park is national park, some world heritage even (Rodd's peninsula). This area is little changed since the day the Endevour crew rowed ashore on that day in the year 1770. Hope it stays that way.

Drank a carton of my own Saaz blonde ale and ate heaps of greasy, artery-clogging BBQ food, kids played on the beach by day and chased ghost crabs by night - was fuckin' awseome.

Got home late yesterday (missed the march ) and decided to whip a stout.

4kg Joe White pilsener malt, mashed @ 70c
600g Chocolate malt, cold-steeped
500g Roast barley, cold steeped
150g 75% cocoa mass chocolate (was 200g but got hungry)
1kg Dextrose

35g Goldings @ 15 min into boil
30g Goldings @ 45 min into boil

Oh yeah! Smells rich and chocolatey. Should be ready for September outback camping trip.

Have to work on an assignment now

[TomB]

September! I can't wait that long.
...... anyway, where'd ya reckon that little camping trip might be?

[Leftofcentresalterego]

I'm thinking of the Carnarvons Tom. It's a vast area of sandstone plateaus and gorges in inland central QLD. It includes the well-known Carnarvon gorge (but that part is a bit crowded). There are a number of other national parks in the area though. Despite the drier inland climate, the sandstone is porous, like an enormous sponge. The rain that does fall percolates down through this great mass and emerges at many points as clear, icy-cold springs in the numerous gorges. There are many areas of perpetually wet, seeping rock, supporting large communites of mosses, lichens and orchids that would normally be associated with much wetter climates. You cross the Nogoa river at the coal mining town of Emerald, it is a sluggish, muddy stream about 7 or 8 metres wide. But near the headwaters in Salvator Rosa national park, the river is wide, a few inches deep and crystal clear as it emerges from the sandstone and filters through the sand. The rugged, eroded gorges and ranges are spectacular, with hidden springs and bizzare rock formations. There is even a mountain with a hole through the top (the spyglass) - you can stand back from the right vantage point and look right through the mountain and out onto the plains beyond!

With so much seepage, the gorge country is heavily timbered and alive with all manner of wildlife, so different to the surrounding semi-arid country. Huge hiking and photography opportunities.

Will still be chilly at night tho. Better take plenty of rum and stout

[Jovial Monk]

Take a camera and post some photos this time!

Can always email me the shots to put on my website so you can post them here.

[TomB]

*Note to self* - Buy ninja outfit and book leave for Sept'r.

[Leftofcentresalterego]

*Note to self* - Buy ninja outfit and book leave for Sept'r.

Am I going to be attacked by a shadow warrior on a cold outback night?

[TomB]

Only if you have chocolate stout on board.

[Leftofcentresalterego]

It will be well gaurded

Seriously Tom, try you hand at home brewing. JM taught me to mash brew over the net (on a different forum). You can make some fantastic beers at home once you understand a few simple things:

Do not use sugar! I used to buy a beer kit from the supermarket and throw in a kilo of white sugar. BZZZT! Wrong! Beer is made from malt (maltose), not sugar (sucrose). The sucrose ferments down into alcohol well enough but the taste is completely different. The beer kits are fine (they are all maltose) but instead of white sugar, use liquid or powdered malt extract. Much better! Using sucrose is partly responsable for the "home brew" taste.

Fermenting temperature is crucial. Optimum fermenting temperature (for an ale) is 17-18c. The yeast loves higher temps and ferments like a bat out of hell at 25+ but at that temp it also creates all sorts of unwanted by-products. This also adds to the "home brew" taste.

So, no cane sugar ( bottling is one of the few exceptions to this)- all malt. And keep the fermenting temps correct (and use a good yeast). You will make some awesome beers!

[Jovial Monk]

TomB if you really love stout that much next time I make a batch send me a PM and I will post you a couple stubbies--leave it up to you what to send in return but Grains of Paradise are a winner!

[Jovial Monk]

So, no cane sugar ( bottling is one of the few exceptions to this)- all malt. And keep the fermenting temps correct (and use a good yeast). You will make some awesome beers!

Grasshopper, education not yet finished; find thee a cheap garage sale fridge and I will prattle entertainingly to you of cold conditioning and bulk priming with wheat malt extract for better head retention.