Aussiedistiller, Home Distilling, Moonshine, Home Brew

This stout is now 2yrs old and now finally finished and drinkable, Thought I'd share it here as this is the only forum I can talk about it on without Mods deleting it :shock:
An All grain brew Called Black Death
Batch Size: 40.00 L
Boil Size: 48.17 L
Boil Time: 90 min
Mash Time 120 min
Brewhouse Efficiency: 65.00 I'm expecting more than this, as the last Imperial hit around 74%

Ingredients
18.00 kg Pale Malt, Maris Otter (5.0 SRM)
3.00 kg Amber Malt (65.0 SRM)
2.00 kg Barley, Flaked (1.7 SRM)
2.00 kg Chocolate Malt (450.0 SRM)
1.40 kg Roasted Barley (300.0 SRM)
1.00 kg Crystal Malt - 80L (80.0 SRM)
160.00 gm Northdown [7.90 %] (90 min) Hops 33.8 IBU
300.00 gm Magnum [12.00 %] (90 min) Hops 96.3 IBU
40.00 gm Northdown [7.90 %] (0 min) (Aroma Hop-Steep) Hops -
2.00 kg Brown Sugar, Dark (50.0 SRM) Sugar 6.80 %
1.00 kg Sugar, Table (Sucrose) (1.0 SRM) Sugar 3.40 %

Est Original Gravity: 1.163 SG
Est Final Gravity: 1.036 SG
Estimated Alcohol by Vol: 16.2 %
Bitterness: 130.1 IBU Calories: 800 calories per pint
Est Color: 86.5 SRM Color: Bloody Black

The WLP 099 starter is well under way all ready. I have my new 60ltr Drum that will condition this in along with a large bag of toasted oak chips
Now I just need nothing to go wrong on brewday and squeeze all that grain and 56ltr of water somewhere
80ltr mash tun


Yeast going in


Explosive ferment


Once this was fermented out it was racking into another drum and sat and aged on oak chips for 1 yr then went into a freezer and removed half it's volume Yep it's now at 32% abv and still 20ltr of it 15ltr went into Kegs to age again and 5ltr went back into the freezer and came out at 52% abv or 96% proof. Best dam whiskey stout I ever tasted and got 2 1.5 ltr Jack daniel bottles full of it :dance:

Cool.

So how do you drink it?

Shot glass? Whiskey glass? Beer glass?

Is it carbonated at all?

Did you do Sg/Fg readings? Did you hit your marks?

I didn't think you'd get a beer yeast to go to 16%

Shot glasses served as a whiskey, no carb what so ever, it's in JD bottles!!
1.163 OG down to 1.036 FG I was under by 7 points had a hard time with the mash
I used a large starter of white labs WLP 099 Super High Gravity Ale yeast up to 25%
As you can see it had no problems with it from records it was down to 1.050 with 5day I left it in for 2 1/2 weeks just to let it finish everything off

The Keg @ 32% is wonderful stuff, It's going to last a life time :D

Heard of aging beer in oak kegs before but how would it go infection wise at only 16%? I assume u didn't have any problems with the oak chips does anyone have any ideas how u would go using a used wine barrel?

All beer came in wooden kegs once upon a time so im guessing that if its done right infection shouldnt be a problem.

How do you do it right? Is there a magical % alc figure that above it is fine?

Or do you need to sanitise the inside of the barrel somehow? Charring it with MAPP Gas? :think:

Not sure how to sanitise but weren't the beer barrels lined with a wax of sorts so the beer wasn't directly on the timber. and the wax could be sanitised.
When I oaked my mixed berry porter I just soaked the chips in starsan for 5 or so minutes and never got an infection.

this is awsome .. can u run us through the steps of the freeze distilation, how cold, how long, how you get you product out..

very interested.

Reading this , this is just my wild guess : alcohol doesn't freeze at any normally achievable temp so as the water begins to melt alcohol sugars and other solids and compounds would start to be released and run out first . If you were to repeat this over and over you would end up with a block of almost pure ice and most of the compounds in it you would of collected out of it . Something like when you suck an icey pole and end up with just ice , I could be wrong normally am

i allways sanitized wood chips by giving the ma quick blast in the micro wave... never had a problem....