Brew Con Leeds Community Brew Competition

BCB meet on the 1st Monday of every month at 8pm in the Royal Navy Volunteer, King Street.
https://www.facebook.com/groups/bristolcraftbrewers/
Rob___I
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Brew Con Leeds Community Brew Competition

Post by Rob___I »

This sounds like a great competition so I have spoken with a couple of breweries so we can get involved, and King Street Brewhouse are keen to work with us.

There's more info on the competition here, including a list of the other clubs that are involved:
https://www.facebook.com/events/norther ... 797637922/
I had initially spoken with Stroud Brewery who sounded keen but unfortunately had to pull out due to capacity.

To start things off, we should get together soon to agree a recipe. Would people be up for meeting at King Street Brewhouse before our regular meeting next Monday evening? Say at around 7 PM?

Please let me know if you're interested (or not!) so that I can get back to the brewery.

Thanks,
Rob

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RogerP
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Re: Brew Con Leeds Community Brew Competition

Post by RogerP »

I am. Post this on FB too.
”spɹɐʍʞɔɐq spɹoɔǝɹ ɹnoʎ ʎɐld”

This year I think that I will finally develop an invisible cardigan and my project to extract gold from spiders legs will also reap great rewards.

simonmwhite
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Re: Brew Con Leeds Community Brew Competition

Post by simonmwhite »

Good work Rob - I'd be interested in getting involved .

Rob___I
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Joined: Fri Feb 26, 2016 7:24 pm

Re: Brew Con Leeds Community Brew Competition

Post by Rob___I »

We’ll be meeting with the KSBH Brewer Simon before our meeting today to chat about the Community Brew comp recipe.
Meeting at the Volunteer at around 7:00 - 7:30pm

simonmwhite
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Re: Brew Con Leeds Community Brew Competition

Post by simonmwhite »

Okay Rob, I'll try and get there a bit before.

simonmwhite
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Joined: Thu Aug 01, 2013 11:23 am

Re: Brew Con Leeds Community Brew Competition

Post by simonmwhite »

Rob - any idea when you think you'll be there? Hour before/half hour before club meeting?

Rob___I
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Joined: Fri Feb 26, 2016 7:24 pm

Re: Brew Con Leeds Community Brew Competition

Post by Rob___I »

I'll be there around 7:15

Rob___I
Posts: 46
Joined: Fri Feb 26, 2016 7:24 pm

Re: Brew Con Leeds Community Brew Competition

Post by Rob___I »

We met with Simon from KSBH this evening and agreed on a few things about the comp beer:
- the brew will happen on Monday 17th June
- style will be a 'vegan' (ie maltodextrin instead of lactose) milk stout with fruit. Raspberry puree was suggested as the fruit.
- raspberry puree was suggested as the fruit
- abv 5 - 7%
- everything else is up to us!


Next thing we need to do is come up with a recipe. The grains we have to play with are:

Roast barley
Oats
Melanoidin
Crystal 150, 240, 400
Munich (light and dark)
Vienna
Carafa special 3
Choc Wheat
Choc malt
Amber
Brown
Dextrin
Wheat


Please share your ideas for recipes!

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RogerP
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Re: Brew Con Leeds Community Brew Competition

Post by RogerP »

OK, let s assume that the raspberry puree has 20% sugar content and having discussed this at yesterday's communal brew day......

For 100 litres and assuming ~72% efficiency

Pale Malt 17.6 Kg
Brown malt 7.2 Kg
Crystal 400 2.9 Kg
Raspberry puree 3.1 Kg
Black Malt 0.3kg

Hops to ~60 IBU

MaltoDextrin to raise final gravity to ~1.030 (need advice if this is enough)

Preferably force carbonate/serve with 70/30 N2/CO2
”spɹɐʍʞɔɐq spɹoɔǝɹ ɹnoʎ ʎɐld”

This year I think that I will finally develop an invisible cardigan and my project to extract gold from spiders legs will also reap great rewards.

Rob___I
Posts: 46
Joined: Fri Feb 26, 2016 7:24 pm

Re: Brew Con Leeds Community Brew Competition

Post by Rob___I »

Looks like a decent recipe. Brown malt is a good shout. And I like the idea of nitro.

I've also had a crack a putting together a sweet stout recipe, this is based on reading Wheeler's "Brew Classic European Beers...", "Brewing Classic Styles" and Lewis's "Stout". Also, I spoke with the brewer at Good Chemistry yesterday to get his thoughts on replacing lactose in a milk stout. He suggested that maltodextrin alone won’t be enough to get the milk stout character - It’ll give body and mouthfeel but no real suggestion of sweetness. We’ll need to use other techniques and ingredients for this.
Percentages are for the grist only (ie maltodextrin and fruit are separate). This is for OG1056 without any other sugars, assuming 75% efficiency. I've put weights for 5 gal also as thats the size I’m used to.

Pale ale malt (70%) 4 kg
Oats (11%) 630 g
Caramalt (7%) 400 g
Crystal 150 (3%) 170 g
Chocolate malt (4%) 230 g
Carafa special iii (5%) 290 g

Mash high at 69 C for 60 mins.

Single addition of Bramling Cross for 25 IBU at 60 mins.

630 g Maltodextrin at the end of the boil

With WLP005 british ale yeast (70.5% attenuation) the calculated ABV is 4.9%.

For the impression of sweetness I’ve included:
- oats for smooth texture
- caramalt for sweet malt flavour
- Crystal 150 for caramel sweetness (rather than the toffee you’d get from a darker crystal)
- high mash temperature
- low attenuating yeast
- low IBU.


Another thing I've read for vegan milk stout is to include almond flour.
https://www.craftbeer.com/craft-beer-mu ... ternatives

Other ideas I've had for getting a sweet ice cream flavour could be to include some vanilla pods and/or cacao nibs

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