This looks and sounds like an amazing beer that I simply must try. I really love all the details that you have covered in this guide, you are truely the master of homebrew on TH-cam. Thank you for all you do and please do not stop!
i scaled this down to a 14 liter batch , so i would just have to get 5 kilos of maris otter , did a reiterated mash wich was a first one for me , but i hit the target SG of 1.100 , think my crush was too fine so i kept stirring it every couple minutes , pretty intense brew day but it was good fun ,smelled great too , cant wait to try it when winter comes along
New Gen 4 65L arrives on Thursday or Friday and this will be the first beer on the new toy! Thank you for sharing with the community, I can’t wait to try this!
Thanks David. I brewed this on my BZ35 system on the weekend. OG 1.085 FG 1.024. Slight hit to the efficiency as expected from the brewzilla 35 size but despite the full basket the pump on a slower flow still managed to recirculate the wort and overall the brew day was no different in cleanup to any normal brew day. Leaving in fermenter for another few days before kegging, look forward to trying in a few weeks once conditioned a bit. For anyone with the BZ35 who is curious to give it a go, please do! Still amazed the system managed 1.085 OG and 21L into the fermenter in the 35L system. Cheers
Brewed this last night. Struggled to hit OG so i had to boil for one hour before starting the boil timer. Voss kveik is a beast and was chugging away whithin an hour. Cant wait to try this one.
This is just in the right time, ready for the cold weather :) I think it will jump ahead in my book of beer to brew. I like a beer where one pint is enough and two pints is too much. Yet again and said many times before, Thank you for your time and effort, it is highly appreciated !
Brewed this five weeks ago, so it just hit four weeks' conditioning. I didn't account for the efficiency hit from the big grain bill, nor did I have any DME on hand when I brewed, so I finished at 8.6% ABV (using Voss, no pressure, struggling to hold 35°C). But it's very tasty (as were a couple of "sample" glasses over the previous couple of weeks), enough so that I'll want to try it again with an emphasis on hitting the numbers this time.
Warrior is an amazing smelling hop and once I threw some in as a dry hop with some cascade because it just smelled so great. Beer turned out good. Definitely more than just a bittering hop IMO. Just thought I'd throw that out there.
Glad to have found this video so I can make it for a friend that loves stouts! I've got some oak spirals sitting around, I wasn't able to find any video of yours on how to utilize these or chips... do you think these could be incorporated to build on the flavors in this beer?
Hey Dave, when I scale this down to 10L, Brewfather gives me almost no sparge water addition due to the big grain bill. Would you dial down the mash efficiency in this case? Usually I'm around 80%. Thanks
Hey. Yes that would be correct. To counter this I would add in manual stirring of the mash twice that covers the whole grain bed for some minutes each time.
Quick update. Brewed today with Dave's tips. Hit 1.097 OG. Not far off. Also, had to use Magnum to substitute for Warrior on the hop side. The Voss Kviek is doing its thing and fermenting away already...
Sure, no problem. Lallemand make some good nutrients for a reasonable price. I would suggest the one that includes zinc. In terms of the amount follow the instructions on the packaging.
thank you David, this bear looks great again. I will definitely brew it. my question can you also use the" Lutra kveik ", or is that not a good yeast for this recipe?
I've just scaled this and ordered the grain/hops for a 15lt batch. I'm going to be brewing it in on a grandfather g40. It's my first stout and first beer over 6.5%. so🤞it works out ! I'm going to use the voss kveik yeast and I will probably keg it and keep it chilled under pressure till mid December before drinking it. Is this a good Idea? I currently have your verdant Ipa on tap and it's my favourite brew to date. Thanks for all the info & video's, they're great !
Like the look of this David! Any chance of posting the links to your videos about reiterated mashing etc for smaller systems in the description? My poor Gen 4 35L will struggle with this I bet!
@@DavidHeathHomebrew I'm trying to convert the recipe for the Gen 4 35L, as soon as I change the equipment profile it alters the water calculations so they don't exceed the mash water limit of the smaller system. Since I plan to do a reiterated mash, is there a way to avoid this happening in Brewfather that you know of? It messes up a lot of the other calculated values unfortunately! I'd like the recipe amounts to remain as if it was a full mash as you designed it for the 65L but then I'll do a 50/50 split on the day
Hi David, thanks for a great video. I will have to try this one on my G30 for sure. Scaling it down to 13L to fit my brewsystem Brewfather says that 0,6 pkg Voss yeast is enough. I'll still use 1 pkg but do you think I can cut down the yeast nutrient to normal amount then or should I go with x3 anyway? Right now your lovely Blonde is in the keg, but will soon be accompanied with a first try of your Belgian Brown and then this Big Man. Cheers!
I haven't found a source which explains the mechanism that allows kveik fermented beers to condition and mature quicker. Could you explain it in a nutshell or guide me to some source please? Looks like a great recipe and a template for my upcoming winter brews. Greetings from Finland and thanks as always!
Hi Pantise, That is because really nobody knows exactly why. Its a yeast mutation phenomena that is linked to mutistrain yeast that has much history. Its not a fast thing to recreate of course.
Looks fantastic! Can’t wait to brew this. If I ferment under pressure with Voss is the 35C temperature still as critical? I don’t have a way to keep the temp up that high but I can pitch and 35 and let is sit in my fermentor at Florida room temperature (about 25C).
David I have cocoa seeds and if you think it is convenient to put cocoa in your recipe and if possible when it would be convenient and how much cocoa to put greetings and thank you
Hi, this recipe was built without, I would suggest brewing it as per the recipe. I have a pastry stout that uses nibs though if you want that kind of stout. th-cam.com/video/9_bMmRWbXAk/w-d-xo.htmlsi=TubybzKpe4VAPW89
Hi David, I so want to make this but my BREWFATHER app is saying that I am under pitching if I only add 1 packet for a 21L batch (says I need at least 4). Will one packet of Voss really work at 35 degrees?
Wow, one packet of dry yeast for a 1.1 OG is witchcraft! I just punched in the numbers to the Llalemand pitching rate calculator and they suggest 16g which isn't really much more than you've suggested here David. I guess tripling the yeast nutrient is key here.. Up to 15grams I suppose.
Have yet to brew a stout and this just may be my starting point recipe. Do you feel this recipe lends itself to aging on adjuncts such as coconut, cocoa nibs or even more pastry style stouts like Oreos etc?
David: I made two batches of beer, the first finished fermenting at 30 hours, but the second, a week later, finished fermenting in less than 24 hours, do you think there is something wrong, both are isobaric, greetings and merry christmas.
What size fermentor do you use for a beer with this high gravity? 24 hour fermentaton must get a pretty descent krausen. Im having a go at this one but i might split it into two fermentors, because the last sout i did made a proper mess in my fermentation fridge 😂
@@DavidHeathHomebrew Yeah I know DME is really expensive. I was just wondering what a professional had to say about thet method. I wonder if that is what gives some commercial beers the feeling of being made out of an artificial flavouring. Kind of like rum thats made out of sugar alcohol and rum essence. Not that extract beer cant be OK though but a cheat will usually have a tell.
@@DavidHeathHomebrew Yeah that's also more common these days. But doesnt explain the unnaturally boozy flavour of some beers that are not strong enough to warrant it. (Good strong beers usually don't either).
In your video you write that 10% ABV is reached from OG of 1.100 and FG of 1.024. When importing the recipe from the link you posted above into Brewfather 11,1% ABV is suggested with these numbers. How do I go forward to adjust? If I lower OG to 1.093 9,99% ABV is suggested by the ABV calculator in Brewfather.
@@DavidHeathHomebrew when I reduce malt and thus OG, I can see that FG is akso slightly reduced to 1.022. Should I increase mash temp slightly to get FG at 1.024 or just let it be?
This looks and sounds like an amazing beer that I simply must try. I really love all the details that you have covered in this guide, you are truely the master of homebrew on TH-cam. Thank you for all you do and please do not stop!
Many thanks Alan. Yes I am very proud of both this recipe and guide. No plans on stopping yet 🍻🍻🍻
i scaled this down to a 14 liter batch , so i would just have to get 5 kilos of maris otter , did a reiterated mash wich was a first one for me , but i hit the target SG of 1.100 , think my crush was too fine so i kept stirring it every couple minutes , pretty intense brew day but it was good fun ,smelled great too , cant wait to try it when winter comes along
Great to hear, enjoy 🍻🍻🍻
New Gen 4 65L arrives on Thursday or Friday and this will be the first beer on the new toy! Thank you for sharing with the community, I can’t wait to try this!
Congratulations, enjoy 🍻🍻
Thanks David. I brewed this on my BZ35 system on the weekend. OG 1.085 FG 1.024. Slight hit to the efficiency as expected from the brewzilla 35 size but despite the full basket the pump on a slower flow still managed to recirculate the wort and overall the brew day was no different in cleanup to any normal brew day. Leaving in fermenter for another few days before kegging, look forward to trying in a few weeks once conditioned a bit. For anyone with the BZ35 who is curious to give it a go, please do! Still amazed the system managed 1.085 OG and 21L into the fermenter in the 35L system. Cheers
Thats not a bad result at all 🍻🍻🍻
Brewed this last night. Struggled to hit OG so i had to boil for one hour before starting the boil timer. Voss kveik is a beast and was chugging away whithin an hour. Cant wait to try this one.
Great, enjoy 🍻🍻🍻
This is just in the right time, ready for the cold weather :)
I think it will jump ahead in my book of beer to brew.
I like a beer where one pint is enough and two pints is too much.
Yet again and said many times before, Thank you for your time and effort, it is highly appreciated !
I'd still go for the two though 😂
Many thanks Allan, I figured the timing was right. 🍻🍻🍻
Its a very good beer to take two of 🍻😎
Brewed this five weeks ago, so it just hit four weeks' conditioning. I didn't account for the efficiency hit from the big grain bill, nor did I have any DME on hand when I brewed, so I finished at 8.6% ABV (using Voss, no pressure, struggling to hold 35°C). But it's very tasty (as were a couple of "sample" glasses over the previous couple of weeks), enough so that I'll want to try it again with an emphasis on hitting the numbers this time.
Great to hear Dan, the stronger version is the sweet spot I found.
Warrior is an amazing smelling hop and once I threw some in as a dry hop with some cascade because it just smelled so great. Beer turned out good. Definitely more than just a bittering hop IMO. Just thought I'd throw that out there.
Cheers Gareth. Yes, is a special one for sure
Glad to have found this video so I can make it for a friend that loves stouts! I've got some oak spirals sitting around, I wasn't able to find any video of yours on how to utilize these or chips... do you think these could be incorporated to build on the flavors in this beer?
Yes, totally. They can work in the same way as chips.
Would you recommend adding roasted/dark malt as late mash additions, like you did for the Guinness clone (or maybe it was the bourbon stout) ?
Hi, No not for this one 🍻🍻🍻
Hey Dave, when I scale this down to 10L, Brewfather gives me almost no sparge water addition due to the big grain bill. Would you dial down the mash efficiency in this case? Usually I'm around 80%. Thanks
Hey. Yes that would be correct. To counter this I would add in manual stirring of the mash twice that covers the whole grain bed for some minutes each time.
@@DavidHeathHomebrew Will do. Brewing it today.... thanks.
Quick update. Brewed today with Dave's tips. Hit 1.097 OG. Not far off. Also, had to use Magnum to substitute for Warrior on the hop side. The Voss Kviek is doing its thing and fermenting away already...
Great to hear 🍻🍻🍻 Enjoy
Excellent as usual thank you.. Looks like you've put on a bit of weight and got a few tattoos since the last video haha :)
Haha, if only I had time for that many tattoos 😂😎🍻
Im kind a new to brewing. What nutritions i have to add to yeast and how much? Thank you!
Sure, no problem. Lallemand make some good nutrients for a reasonable price. I would suggest the one that includes zinc. In terms of the amount follow the instructions on the packaging.
thank you David, this bear looks great again. I will definitely brew it. my question can you also use the" Lutra kveik ", or is that not a good yeast for this recipe?
Thanks Robin. You certainly could use Lutra but it would be off style really.
I've just scaled this and ordered the grain/hops for a 15lt batch. I'm going to be brewing it in on a grandfather g40. It's my first stout and first beer over 6.5%. so🤞it works out ! I'm going to use the voss kveik yeast and I will probably keg it and keep it chilled under pressure till mid December before drinking it. Is this a good Idea? I currently have your verdant Ipa on tap and it's my favourite brew to date. Thanks for all the info & video's, they're great !
Great to hear. That should be an easy brew for you. Hope you enjoy this as much as the Verdant :)
Like the look of this David! Any chance of posting the links to your videos about reiterated mashing etc for smaller systems in the description? My poor Gen 4 35L will struggle with this I bet!
Hi Neil, I can post it here:- th-cam.com/video/C-7NiGZgKyQ/w-d-xo.html
@@DavidHeathHomebrew I'm trying to convert the recipe for the Gen 4 35L, as soon as I change the equipment profile it alters the water calculations so they don't exceed the mash water limit of the smaller system. Since I plan to do a reiterated mash, is there a way to avoid this happening in Brewfather that you know of? It messes up a lot of the other calculated values unfortunately! I'd like the recipe amounts to remain as if it was a full mash as you designed it for the 65L but then I'll do a 50/50 split on the day
Yes, that could happen. Just run with it 🍻
Hi David, thanks for a great video.
I will have to try this one on my G30 for sure. Scaling it down to 13L to fit my brewsystem Brewfather says that 0,6 pkg Voss yeast is enough. I'll still use 1 pkg but do you think I can cut down the yeast nutrient to normal amount then or should I go with x3 anyway?
Right now your lovely Blonde is in the keg, but will soon be accompanied with a first try of your Belgian Brown and then this Big Man.
Cheers!
Cheers Henrik 🍻🍻🍻
No harm in that overpitch, I would scale the nutrients as usual personally.
Sounds like a very nice selection there :)
Ooh looks interesting 👍
Cheers Sam 🍻🍻🍻
I haven't found a source which explains the mechanism that allows kveik fermented beers to condition and mature quicker. Could you explain it in a nutshell or guide me to some source please? Looks like a great recipe and a template for my upcoming winter brews. Greetings from Finland and thanks as always!
Hi Pantise, That is because really nobody knows exactly why. Its a yeast mutation phenomena that is linked to mutistrain yeast that has much history. Its not a fast thing to recreate of course.
Looks fantastic! Can’t wait to brew this. If I ferment under pressure with Voss is the 35C temperature still as critical? I don’t have a way to keep the temp up that high but I can pitch and 35 and let is sit in my fermentor at Florida room temperature (about 25C).
Hi Thomas, great to hear. No the higher temps are not essential. 20C and upwards is fine.
David I have cocoa seeds and if you think it is convenient to put cocoa in your recipe and if possible when it would be convenient and how much cocoa to put greetings and thank you
Hi, this recipe was built without, I would suggest brewing it as per the recipe. I have a pastry stout that uses nibs though if you want that kind of stout. th-cam.com/video/9_bMmRWbXAk/w-d-xo.htmlsi=TubybzKpe4VAPW89
@@DavidHeathHomebrew gracias
@JAVIERGARCIA-mk4ez 🍻🍻😎
Hi David, I so want to make this but my BREWFATHER app is saying that I am under pitching if I only add 1 packet for a 21L batch (says I need at least 4). Will one packet of Voss really work at 35 degrees?
Hey Jason, Brewfather has a very high pitch rate by default. You can change that. One pack is enough 🍻🍻🍻
Wow, one packet of dry yeast for a 1.1 OG is witchcraft! I just punched in the numbers to the Llalemand pitching rate calculator and they suggest 16g which isn't really much more than you've suggested here David. I guess tripling the yeast nutrient is key here.. Up to 15grams I suppose.
Cheers Chris, it works just fine with one sachet but yes the nutrition is important.
When you say 4 weeks in the keg, do you condition at room temperature or in the kegerator?
This is within the kegerator.
Have yet to brew a stout and this just may be my starting point recipe. Do you feel this recipe lends itself to aging on adjuncts such as coconut, cocoa nibs or even more pastry style stouts like Oreos etc?
Great. You could certainly add extra flavourings but it doesnt need them really.
David , I have a question do you star with an airlock and then go to 12 psi or do you set it to 12 psi from the beginning
I personally start with 12 from the beginning but letting it build is fine as long as you have 12 set.
@@DavidHeathHomebrew gracias
🍻🍻😎
If I was to brew this in a 35L Brewzilla, could l get away using a 12 Litre boil extender from Kegland to overcome the space requirements ?
For sure. Great way to go Paul and while you are at it you may as well add two, which is the maximum.
David: I made two batches of beer, the first finished fermenting at 30 hours, but the second, a week later, finished fermenting in less than 24 hours, do you think there is something wrong, both are isobaric, greetings and merry christmas.
There will generally be some variation, its seldom obvious why though.
@@DavidHeathHomebrew gracias 😃
@JAVIERGARCIA-mk4ez 🍻🍻🍻
What size fermentor do you use for a beer with this high gravity? 24 hour fermentaton must get a pretty descent krausen. Im having a go at this one but i might split it into two fermentors, because the last sout i did made a proper mess in my fermentation fridge 😂
Hi Morten, Voss Kveik isnt as agreesive as some yeast like S-04 for example. If you ferment under pressure then it will not matter which yeast either.
What would you say about using light malt extract to get the OG up in a smaller system?
In my experience that is a compromise rather than a good solution. By all means try it and see what you think. It is going to add extra cost too.
@@DavidHeathHomebrew Yeah I know DME is really expensive. I was just wondering what a professional had to say about thet method. I wonder if that is what gives some commercial beers the feeling of being made out of an artificial flavouring. Kind of like rum thats made out of sugar alcohol and rum essence. Not that extract beer cant be OK though but a cheat will usually have a tell.
Usually that is flavourings that are used for cheap effect.
@@DavidHeathHomebrew Yeah that's also more common these days. But doesnt explain the unnaturally boozy flavour of some beers that are not strong enough to warrant it. (Good strong beers usually don't either).
This is the byproduct of trying time saving methods.
In your video you write that 10% ABV is reached from OG of 1.100 and FG of 1.024. When importing the recipe from the link you posted above into Brewfather 11,1% ABV is suggested with these numbers. How do I go forward to adjust? If I lower OG to 1.093 9,99% ABV is suggested by the ABV calculator in Brewfather.
Hi Ketil, it will depend on your brewing system profile. Tweaking the grain down to 10% or as close as you can get will work just great :)
@@DavidHeathHomebrew thanks a bunch, will do.
@@DavidHeathHomebrew when I reduce malt and thus OG, I can see that FG is akso slightly reduced to 1.022. Should I increase mash temp slightly to get FG at 1.024 or just let it be?
🍻🍻🍻
The difference is probably very little 🍻🍻
David, at what temperature do you recommend the conditioning be done?
Ideally 14C for ales, though a little warmer or colder is not a deal breaker.
@@DavidHeathHomebrew gracias
🍻🍻🍻
Plugged this recipe into BrewersFriend with Dublin water profile, and it says the mash pH will be 5.7 -- are you adding any acid?
Hi Ken, as this is a dark one I am happy at 5.4 to 5.7 ph. I kept it as is 🍻
How does this compare to your earlier American imperial stout recipe?
This is very well covered in the tasting notes section of this video 🍻🍻🍻
Can I add sugar to the boil to increase abv? I'm miles out on the pre boil atm
Yes, no problem there 🍻🍻
10% goes to the big man
I think so too 🍻🍻🍻
Currently brewing this, but with verdant IPA yeast
Great. That will be far less dry. Enjoy 🍻🍻🍻
No way I can hit that OG with all grains on my b40 with steam hat. I think 1.080 would already be stretching it.
I managed it and more on a B40.