New brew – “Krispy Stout”


I’ve been busy and have brewed up another beer – Krispy Stout this time, and it’s in the fermenter bubbling away as we speak.

You can click on the image below to see the recipe – ignore the bitterness figure though – it seems not to be working correctly!  I used both pale chololate malt and roasted barley to get the flavours and colour of a stout – using a bit of spare crystal malt just to add to the layers of flavour.

My Krispy Stout recipe

My Krispy Stout recipe

I used a whyest liquid yeast this time – a ‘proper’ Irish ale yeast to try and get the beer as close to type as possible.  Unusually for me I’ve kept to ‘normal’ beer strength, rather than try and hit the more old school 8-9%’s of some of my IPA style beers.  I also added a couple of large spoons of black treacle, just to add a touch of ‘toffee’ to the mix – the wort pre yeast tasted really nice; big flavours of coffee, chocolate and malt.

I made sure the liquid yeast would do the job by adding it to a wort starter 3 days before I needed it – by boiling up 2 litres of water with 200g of dried pale malt extract for 10 mins, then letting it cool in a steralised glass jar, and adding the liquid yeast.  Cover with a foil ‘lid’, and leave in a warm n dark place.  3 days later the yeast is going mad, like it’s fermenting a beer (which it is in reality, just a small batch).  Then pour that 2 litres of starter into the cooled wort in the fermentor, and stand back 🙂

Update 11th October 2009
Well I’ve barrelled the Stout, as I decided because Stout doesn’t need to be to fizzy, or cold, that a barrel would be the better option for it (pressure barrels cannot actually handle the pressure needed for highly carbonated drinks).  So I mixed up about 120 grams of dry light malt extract, and about 30 grams of brewing sugar, with about 2/3rds of a pint of boiling water.  That was added to the freshly steralised barrel, and then the stout siphoned out carefully into it, mixing with the sugars.

One little tip – I put the lid on the barrel (not screwed on!) then use my soda stream CO2 (with brass adaptor) in the lid inlet to fire some CO2 as a blanket over the beer, before screwing the lid on properly.  That way I know I’ve pushed some of the oyxgen out, putting a carbon dioxide ‘cap’ onto the beer to help protect it from oxydising (not good at this point).  Then I’ve used the heat belt (you plug it into the mains, and it warms up to keep the ale warm) to keep the temp up for the first week (not leaving it on all that time, as I’d end up with hot soup) – just now and then when it felt a little cool.  So hopefully the yeast which is left in the beer will eat up the sugars and the gas will stay in the beer to carbonate it.  After a day I used the soda stream gas again in anger, to try and raise the pressure up in the barrel so to help keep the naturally fermented CO2 in the beer.

I did try the beer during the transfer (pop a bit in a clean glass) – it was very flat (more so than I’ve noticed before..) but did taste spot on – probably the best or most authentic flavour I’ve managed so far.  Let’s hope the barrel fermentation works well and I’ve not just ended up with sweet flat stout!  I’ll give it another two weeks before I tap a trial glass…

Author: Krispy

Webmaster of this and many websites over the years. I've been a Senior developer (Java JEE and Oracle DB, specialising in SEAM/JSF/Hibernate web development). Ex Lead Developer at New Scientist magazine, where I worked on creating a new WordPress based website, using almost 100% custom created widgets, plugins and theme. My own projects include websites created in WordPress and custom written with PHP and MySQL, and have my own dedicated linux server to run them from. Currently proud of; Mags Direct - a site I created for my work at the Frontline Group. An online magazine shop, which I created with almost zero budget within a week (since had a full theme upgrade). Found at Married, one cat. Beer fanatic (wife probably says bore) - real ales and craft beers. I have spent for too much on home brew gear, I create full mash craft beers. I spend a lot of time either going to gigs or organising them - I'm part of a small bunch of friends putting on DIY Punk shows called "The Scary Clown Presents..." our website can be found here; Also a fan of the local footy team - UP THE POSH!

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1 Comment

  1. Unfortunately I was right about the fizz – and while it did have enough yeast left to process the sugar (it’s NOT sweet), I made a simple mistake – I think I should have pressurized teh barrel immediately, as there is quite a gap left at the top of the barrel (they are TOO BIG!). So all the CO2 left the beer during the carbonation phase and probably just filled the void.

    Good news it it doesn’t really matter that much, as stout should NOT be fizzy… and it’s actually a great flavour.

    NEXT TIME: a little less hops for bittering, it doesn’t need em. Possibly more treacle.. to sweeten a touch more – and bottle to leave some fizz!

    The good news is the head does remain creamy and solid straight from the barrel (the pressure of me adding CO2 causing the head through the tap). So with some more carbonation it will really have that ‘guiness head’.

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