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Strict Standards: Only variables should be assigned by reference in /home/vikingbr/public_html/viking/wp-includes/functions.php on line 720

Strict Standards: Only variables should be assigned by reference in /home/vikingbr/public_html/viking/wp-includes/functions.php on line 720
» Black Anvil Ale

Black Anvil Ale


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Currently fermenting away happily at exectly 22 deg (brew heaters are wonderful things!), Black Anvil Ale is planned(!) to be the easy to brew easy to drink stalwart of the Viking Brewhouse range. It’s dark…..really dark, but technically not black! But, ‘Really Dark Brown So As To Be Close To Black Anvil Ale’ is hard to fit on a lable and not easy to blurt out when you’ve already downed 15 of ‘em and asking a mate to grab you anotherie!

Update……

It’s finished, and it’s bottled! Black Anvil Ale is now gathering bubbles in the specially temperature controlled conditioning room of the sprawling Viking Brewhouse establishment…. also known as the Lounge Room. It’s the room with the heater and winter in sunny Melbourne Australia is not warm!

Finally, the brew details….

Started 14-06-06

Ingredients
Tooheys Black Ale can x1 (1.7kg)
Liquid Amber Malt x 1 1.7kg can
Golden Syrup x 450g
Safale yeast x 11g
Filtered water to make approx 23 liters

Method
* Standard liquid ale yeast starter - 300ml water, 3tsp sucrose (white table sugar), mixed, yeast pitched at 24degC and left for 30 min
* Wort pitch temp 21degC
* Original start gravity 1.056
* Fermentation aim temp 22degC
* Carefully pour yeast starter into top of wort - didn’t mix in at all

Bottling
* Bottled 06-07-06
* Final Gravity 1.018
* Bottles primed with standeard liquid sugar primer mix
* Yield = 55 x 375ml bottles @ 5.6%

Comments
* Brew tastes malty and smooth, slightly sweet but not too much with a slightly dry full flavour.
* Good strength at 5.6%
* Possible improvements -
* Use dextrose for priming sugar instead of sucrose for better bubble propagation and smaller size
* Drop the golden syrup and use partial mash method with adjuncts for more complex flavour
* Use extra hops to help round out and balance the malt
* Perhaps a bit of dark or crystal malt
* Bit over carbonated with large bubble size more suitable to soft drink - consistant with use of sucrose for priming