Irish Velvet Dark Stout
Started: 24 Nov 98
Bottled: 2 Dec 98
Ingredients
Brewmaker Brand Irish Velvet Dark Stout
500 gms Dry Dark Malt Extract
1.25 kg BYOAH Better Black Beer Mix
Method
Add all to fermenter
Pitch Yeast at around 24-26 deg C
Maintain wort between 20 - 25 deg C
Facts and Figures
OG: 1.054
FG target: below 1.006 (?)
FG reached: 1.020
21 Litres
Analysis
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Yeast very sluggish to start then became quite active by Day 3 Ground to a halt by Day 5 Tasted quite thin at bottling Perhaps should have put some Chocolate Malt in it to give some body Colin also suggested a heaped teaspoon of instant coffee added to the wort next time Mature taste indeed proved to be a little thin for a beer of this style Definitely needs the Choc Malt and Coffee to give it some body Bottles also tended to foam a bit too much on opening - perhaps more brewing time required
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