Hej,
jag upplever det som om Beamish är den enda av de "tre stora irländarna"
som har någon märkbar humlearom. Jag tycker det känns som en vanlig
aromgiva, inte torrhumling. Möjligen tillsätter de även smakhumle. Jag
tycker också att Beamish smakar mer choklad än Murphys och Guinness,
medan Murphys har en mer rostad ton, som rostat bröd t.ex.
Jag bifogar också en sammanfattning med det som jag hittat om irländsk
torr stout i olika böcker som jag skickade till Homebrew Digest för ett
antal år sedan. Enligt en av källorna används Challenger/Goldings som
aromhumle i Beamish. Jag vet inte om de menar "Challenger och Goldings"
eller "Challenger eller Goldings".
/Fredrik Ståhl
-----------------------
IRISH DRY STOUT
-----------------------
<version 0.1>
GUINNESS (Draught)
==================
"Massive hop presence with pronounced roast barley notes. Ripe
bittersweet
balance with tart fruit and great length of hops, fruit, coffee, and
chocolate notes. A world classic, jet black beer with enormous
complexity
and character." [1]
Smooth and full, aftertaste with a hoppy acidity. [2]
Ref. [1] [2]
=========================================
OG [Plato] 40/[9.75] 39
Alcohol (%vol) 4.3/4.2 4.2
IBU 48 45
Colour (EBC) 125 130
WATER: The St. James's Gate brewery uses Dublin water, but the Park
Royal
brewery outside London uses water from the Thames Valley Water
Authority,
and claim that they use no water treatment. [1]
GRAINS: Pale malt, roasted barley (9%) and flaked barley. [1]
Pale malt, roasted barley (10%) and flaked barley (25%). [2]
MASH: Old procedure: Mash in with 2.1 l/kg at 64.5 C (148 F), rest 70
min.
New procedure: Mash in at 62 C (144 F) with added beta-glucanase,
raised
slowly to 64.5C (148 F) for conversion. [1]
HOPS: The old procedure was to add the hops when the kettle was 2/3
full. [1]
Several varities are used among whose Goldings may be the most
dominant.
[2]
FERMENTATION: The wort was cooled to 17-18 C, then rises to 23-27 C.
This
took about 36-48 hours. It was then centrifuged, cooled to 8-9 C, fined
with isinglass and lagered at 7 C for at least 5 days. Then gyle is
added
and the beer heated to 20 C and conditioned for 72 hours. [1] (Lewis
also
mentions the Guinness Flavor Essence (GFE), but he doesn't say which of
the many versions of Guinness this is added to.)
The fermentation temperature is 25C. [2]
MURPHY'S
========
"Distinctively toasty tasting, malty, and very dry." [1]
Not as assertive as Guinness but drier than Beamish with a hint of
well-toasted bread. A firm but light and smooth body. [2]
"A distinctively toasty-tasting, malty, interpretation of the
style." [3]
Ref. [1] [2]
=========================================
OG [Plato] [9.09] 37.8
Alcohol (%vol) 3.88 4.2
IBU 33 35-36
Colour (EBC) 117
Grains: Pale malt, a small portion of chocolate malt and roasted barley.
[2]
Hops: Only Target. [2]
BEAMISH
=======
"Creamy, chocolatey, least dry of the Irish stouts." [1]
A distinctive chocolatey tone, a silkey body and and a very tasty hop
character. [2]
"Creamy, chocolatey and delicious - least dry of the style." [3]
"Roast barley, chocolate and hops in the mouth, bitter finish with some
fruit and hop notes and slight astringency. [4]
Ref. [1] [2] [4]
================================================================
OG [Plato] 39/38/[9.53] 39 39
Alcohol (%vol) 4.2/4.1-4.2/4.11 4.2 4.1
IBU 38-40/37 38-42 40
Colour (EBC)[L] 124/120-140[46-53]
WATER: Demineralized, carbon filtered, salt treatment. [1]
GRAINS: Ale malt and roasted barley mashed at 62 C (143 F), mash
thickness
3.5 l/kg. [1]
Chocolate malt dominates instead of roasted barley. Once raw wheat was
used
to give a firm head, but this has been replaced by wheat malt to
increase
attenuation. [2]
HOPS: Bittering: Target/Challenger/Perle, Aroma: Challenger/Goldings,
all pellets. [1]
The hopping schedule includes Challenger, Goldings and German Hersbruck.
[2]
BOIL: Boiled for 90 min., Irish Moss added. [1]
FERMENTATION: Fermented at 22 C (73 F) for 75 hours. Finings added. [1]
REFERENCES
[1] M. J. Lewis, "Stout", Classic Beer Style Series 10, Brewers
Publications, Boulder, Colorado, 1995
[2] M. Jackson, "Michael Jackson's Beer Companion", Reed Consumer Books
Ltd., London, 1993 (I only have the Swedish edition, so some of the
comments above are my own sad re-translation of the Swedish text.)
[3] M. Jackson, "Michael Jackson's Pocket Beer Book", 1995 ed., Reed
Consumer Books Ltd., London, 1994
[4] G. Wheeler and R. Protz, "Brew Your Own Real Ale at Home", CAMRA,
34
Alma Road, St Albans, Herts AL1 3BW, UK
On Sun, 2005-10-09 at 10:15 +0200, peter_anderssonPÅchelloPUNKTse wrote:
*** Brev nr. 11138 till Bryggaren skickat av peter_anderssonPÅchelloPUNKTse ***
Hejsan, solen skiner och vädret är underbart.
det aär 2 saker jag undrar över.
1. i helgen drack jag beamish, en irlänsk stout. den hade en vädigt god eftermsak, är det någon som vet om den är torrhumlad eller vilken humle de har använt till den aromagivan.
min andra fråga kanske kan verka lite dum. när man ha lakat ur malten, kan man kyla ner vörten och förvara den kallt ett par dagar i en dunk tills man har möjlighet att fortsätta bryggningen. Är det någon som har provat. Min tankle är att då kan man kanske göra en bryggning utan att en hel dag går åt, tex 2 kvällar efter jobbet.
tacksam för svar
peter, nybryggare i stockholm
--
Fredrik Ståhl
Fritzhemsgatan 88, 832 46 Östersund, Sweden
Tel: int+46(0)63-109132, Mobile: int+46(0)73-8139111
E-mail: FredrikPUNKTStahlPÅbostreamPUNKTnu