Made two beers today, first was a new batch of the chocolate stout I brought with me to the meeting this weekend.
(http://1.bp.blogspot.com/-W4MLTKIZQ1Q/TfoIWzqJotI/AAAAAAAAAVQ/JWdos5ydp3g/s320/BlackWingBeerLabel.jpg)
Recipe Specs
----------------
Batch Size (L): 18.9
Total Grain (kg): 4.950
Total Hops (oz): 1.25
Original Gravity (OG): 1.063 (°P): 15.4
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol by Volume (ABV): 6.19 %
Colour (SRM): 50.0 (EBC): 98.5
Bitterness (IBU): 32.4 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60
Grain Bill
----------------
3.250 kg Maris Otter Malt (65.66%)
0.600 kg Caramunich III (12.12%)
0.600 kg Chocolate (12.12%)
0.250 kg Flaked Barley (5.05%)
0.250 kg Roasted Barley (5.05%)
Hop Bill
----------------
0.75 oz Northern Brewer Pellet (9.8% Alpha) @ 60 Minutes (Boil) (0 oz/L)
0.50 oz Fuggles Pellet (5% Alpha) @ 15 Minutes (Boil) (0 oz/L)
Misc Bill
----------------
125ml Cocoa Powder @ 10 Days (Secondary)
4.00 oz Coffee @ 10 Days (Secondary)
1. Vanilla Bean @ 10 Days (Secondary)
Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with
Recipe Generated with BrewMate (http://www.brewmate.net)
Irish Ale yeast didn't take hold. 36hrs, no fermentation. Pitched some S04, hope its not ruined. May have to be re-brewed this weekend or something ><
RDWHAHB - The irish yeast might just still be in lag phase, I've had it take 2 days before (a full 48) if the initial culture was a bit on the low side. Regardless the 04 is probably cool for this recipe - a mix might be interesting :D
Well if it takes off well I'll wash it and keep it, just in case it tastes awesome :D
But now i need to order new Irish for a red I was planning...
Unfortunately mixes of yeast aren't suitable for washing as the ratio of the two strains will change depending on their efficacy in a particular environment - what might be effectively pitching half/half this time would be 1/3-2/3 or something by the next. (I read that in "Yeast"). My guess would be that over time the culture would tend towards S-04.
Bah
Good to know then
Came home to it foaming away anyway. Not sure which activated but at least its OK.
Fack I totally read over that...
(http://i21.photobucket.com/albums/b294/LoneDespo/keitarou_shake_fist.gif)
It'll be fine if you add it to the bottling water.
Just let it age in the bottles for a few weeks before trying it, otherwise the cocoa won't blend in the flavor.
It's not something I've tried, so not really sure of the quantities involved. Methinks Gil is the expert on this one :D
I like stout ALOT and thought I would really enjoy milk-stout, and imperial stout, but, ah, no. A good idea to try out several commerical micro that rate well on BA or MB offerings before brewing 5 gallons of something. I did in both cases, good thing too.
I was pondering a low-end (1.080 OG-ish) imperial stout, which would make it about 7-8%, using Cinnamon as an addition instead of that godawful star anise. I reckon it would work...
... so much that I'm planning to do that next once I free up a carboy. I figure 4 full carboys is enough :D
four full carboys of ale is enough to keep me in beer and be generous to others, but once I start really getting into meads, wines, lagers and other long-aging stuff, I may "need" to up the pipeline.
My issue at the moment is the mead absorbing two carboys. Other problem is my "temperature control solution" (i.e. putting them all in front of an air conditioner - which I've measured keeps them at 16-19C even in the current heat) is at full capacity. Currently working on getting the temperature controller I bought working to make more carboys feasible.
yeah, when I have more space, I'll have an ale / red wine / mead serving /primary lagering keezer, and then a colder, seperate keezer for secondary lagering / serving lagers, white wine.
Quote from: "Richard"I was pondering a low-end (1.080 OG-ish) imperial stout, which would make it about 7-8%, using Cinnamon as an addition instead of that godawful star anise. I reckon it would work...
... so much that I'm planning to do that next once I free up a carboy. I figure 4 full carboys is enough :D
What about Sassafras and Vanilla to give a rootbeer like flavor ?
Quote from: "Gil Breau"Well if it takes off well I'll wash it and keep it, just in case it tastes awesome :D
But now i need to order new Irish for a red I was planning...
Hello Gil,
I see your Stout started bubbling - good for you. I have some 1084 in mason jars at home. I'll be in Charlotte County on Sat and Sun (at least I think that's where you are). It's been cultured 3 times with Reds and Stouts all around 1.050 OG. I could give you one if you're looking and don't have any reservations.
I could also contribute to the library for slants as well as I think it's not listed there the last time I checked. I think the 1084 has contributed to some of my favorites.
Anyway, PM me if interested.
Hi Pliny - I'd really like to try that for my sweet stout - its going to be my next brew - would it be difficult to get Thomas to put it in the library?
I ordered in another one to try that came in yesterday actually Pliny. Thanks though, I really appreciate it. :)
What you coming down for? Mardi Gras at the wharf? :party:
Didn't know about the activities this weekend.
My GF's family has a cottage - not too far from Ossie's actually.