Boskoops Stout op zijn Grieks
If you have been in Greece, you may have seen and tasted the gum of the Greece gum-tree Mastiha (or Masticha)? Being a home-brewer, you first thoughts are whether you can make a beer with it. Boskoops Stout op zijn Grieks is the result; not a recipy for beginners, as the Mastiha sticks to everything in your brew kitHowever, the result is a dark beer with the characteristic smell and taste of Mastiha. A sip of Greece in Boskoop!
Recommended drink temperature: 10...12 oC
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| Botteled: | 043: 2022-01-14 025: 2019-01-13 |
| Alc. vol.: | 7.4...7.6% |
| EBC: | 75...84 |
| EBU: | 52...107 |
| Brew Volume: | 20 liter |
| Barley: | 5,840gr Pale Ale 750gr Rookmout 300gr Pale Chocate 400gr Rey 200gr Carafa Special III |
| Hops: | 24gr Amarillo (2019, 8.9% @ 90min) 66gr Amarillo (2020, 10.9% @ 20min) 35gr Amerillo (2020, 10.9% @ flame-out) |
| Additions: | 50gr Mastiha (Masticha) lumps (tear-drops) cut in half, in hop-bag. 100gr oak chips (frans, medium-toasted) on Aberlour A'Bunadh whiskey Added after 3 days, (after primary fermentation).  Warning: the Masiha becomes a sticky lump above 40oC, hence the above manner of adding the Mashiha!  Masiha tear-drops |
| Yeast: | Fermentis BE-256 SaAle Belgium |
| SG (start - end): | 1.075 - 1.021 |
| Mashing-scheme: | 1e Mash-stap: Protein rest with 24 liter Boskoop water (with 6.0ml lacid acid, 1.0gr CaCl2 and 1.5gr CaSO4 (gips)) of 54oC at 53..54oC: 10 minutes In 10 minutes heating to 64oC Beta-amylase at 64oC for 45 minutes In 5 minuten heating to 70oC Alpha-amylase at 70oC for 45 minutes In 5 minuten neating to 78oC 10 minutes mash-out at 78oC Filtering with pump through wort, stir each 15 min. during Beta-amylase. Rinsed witht 6.8l liter Boskoop water (non-treated) at 86oC |
| Fermentation: | Fermentation in CCT in 16 days (could be a week longer as some bottles were gushing) |
| Botteling: | In 33cl bottles with Cooper Sugar Drop (eff. 2.5gr sugar) |
| Batch-number(s): | 025 and 043 |
| Number of bottles: | 56x 0.33l |