Pages: 1
Forgot the black patent!
I brewed up an oatmeal stout today and halfway through the mash I realized I didn't add any black patent. Not only did I not add it to the mash but I completely forgot about it at the LHBS and never even bought any! Yeah, total bonehead move, I know. I trekked on not knowing what I was going to do about the lack of black patent in a stout until I was chilling my wort. So I have a plan - Once I pick some up at the brew shop, I'm going to steep it in some water for 20 minutes and then boil it for 10 minutes and add it to the secondary and rack on top of it. What do you guys think? Think it'll work?
I think it would work alright. You'll get the color for sure, and boiling will give you sanitation. I don't know if you'll 100% of the sugars out as if you mashed, but it can't be that much...unless you were using over 10% in your grist, which I think is quite a lot for BP malt....
I'm not worried about extracting any sugars. I overshot my OG today by 8 points. I just started using 5.2 Buffer and my efficiency shot up and its messing with my recipe formulation. I just want the color and that kind of acrid roastiness that you can only get from black patent.
would the BP overpower being added to 2ndary? should amount be reduced? Thinking maybe the shorter boil will leave more potency in blak patent and it would have more affect on beer than if same amount had been included in origional 60 minute boil vs 10.
Just my opinion. Never tried it so I'm just guessing. But with other things, when added to 2ndry they are more potent then when added to boil instead. Using same logic with the BP.
DC
Good thinking DC......yeah, it may be stronger....Hmmm....I guess you could try something and let us know how it works...
Yeah that's a good point DC and its quite possible. I'm not sure a full 60 minute boil is required but maybe a longer boil than 10 minutes. Maybe 30 min? I still have a couple of weeks before I rack it to secondary so I have time to think about what exactly I'm going to do.
I don't think there will be any potency issue with the BP.
How much roasted barely was in the recipe? Maybe you don't even need the BP.
wyermann makes a product called cynemar, cynimar??? something like that I can't remember how its spelled. Its basically an extract of CarafaSpecial III. Germans use it to color beer. You can use this to get you roasted black color.
I wish I could find a link to the product though.
brewchez wrote:
I don't think there will be any potency issue with the BP.
How much roasted barely was in the recipe? Maybe you don't even need the BP.
wyermann makes a product called cynemar, cynimar??? something like that I can't remember how its spelled. Its basically an extract of CarafaSpecial III. Germans use it to color beer. You can use this to get you roasted black color.
I wish I could find a link to the product though.
6oz. The color right now is a darker brown. When I pulled a sample with my thief it looked like brown ale and not like a stout. This is the first time I'm brewing up this recipe so I'd rather not leave anything out.
Its Sinamar. I'm not even sure if my LHBS stocks it and I'm sure it would cost me more than 6oz of black patent.
FirePitBrew wrote:
Its Sinamar. I'm not even sure if my LHBS stocks it and I'm sure it would cost me more than 6oz of black patent.
Thanks for the spelling issue, tough day yesterday.
You are right its more expensive than black patent, but then you'll have it for the next time you forget the black patent.
Anyhow, just steep and boil to sanitize the BP. Don't worry about strength issues. Let us know how it works out.
I finally got around to steeping the BP today. I steeped it in 1.5 qts of water for about 20 minutes around 155 degrees and boiled it for 15 minutes down to about 1 qt. I poured it into the carboy after cooling it and racked the oatmeal stout on top of it. I'm going to bottle it later in the week and we'll see how it turns out in a few weeks.
Pages: 1