Firetail Velvet Stout
A few people have asked for the recipe so here it is!
This was my award winning sweet stout, it took third at the 2012 Queensland Amateur Brewing Championship.
It then went on to glory at the 2012 Australian Amateur Brewing Championship, taking out the stout category and Champion Beer of Show!
To say I was stoked would be an understatement! It is a style that I really love, it's dark, sweet, rich and full of roasted flavours and aromas. It is full-bodied and has substantial coffee and chocolate notes. The Lactose is only mildly sweet, but it is unfermentable by the yeast, which also helps the mouthfeel.
I got to brew this down at Bacchus Brewing and had it served on the hand-pump at the Scratch Bar in December, making the staff Xmas party drinks a ripper!
Here it is - Original Gravity: 1.062
Final Gravity: 1.026
ABV: 4.7 %
IBU: 30
22 litres
4.6kg Marris Otter
350g Chocolate malt
300g Crystal malt 120L
300g Black malt
750g Lactose
0.5 Whirlfloc tablet
1 tsp Yeast Nutrient
45g East Kent Goldings (5.4% AA)
30g Styrian Goldings (5.40% AA)
West Yorkshire (Wyeast 1469)
Mash at 66°C for 75 minutes.
Boil for 60 minutes.
Add East Kent Goldings at 60 minutes.
Add Lactose, Whirlfloc and Yeast Nutrient at 10 minutes.
Add Styrian Goldings at flame out.
Ferment at 20°C for 10–14 days.
Note: Don’t freak out with the finishing gravity, lactose is un-fermentable adding body, sweetness and mouth-feel only.
I just noticed that it was published on-line in Beer and Brewer Magazine ! I managed to grab a copy of the physical magazine earlier on in the year.
Let me know if you brew it!
Cheers
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