Update 10/30 - Bottled.
Update 10/6 - Racked to secondary (10L keg).
Update 10/1 - SG ~1.012 or so. Dry hops added, primary oak pulled, secondary oak added. This one might need to sit for a bit to mellow. BONUS: I now roast coffee. :D
Couldn't contain myself anymore and had to brew, temperature control be damned. I'm a little out of practice, and forgot the clarifier addition...gelatine it is, then. I have less space and equipment in Tokyo, so I'm running 10 liter extract batches for now, and chilling in the bathtub. First up is a semi-scaled version of the MoreBeer Firestone-Walker DBA clone kit. I scaled the extract, but left the steeping grains and monkeyed with the hop schedule a bit.
FW DBA Clone-ish thing, 2.5 gallons in fermenter
3 lbs Light DME
6 oz Aromatic
8 oz Crystal 75L
2 oz Crystal 120L
2 oz Pale Chocolate
1 oz Willamette, 4.7%AA (60m)
1 oz Kent Goldings, 7.2%AA (5m)
1 oz Kent Goldings (dry)
1 oz American Oak chips (split between primary and dry addition)
WLP005 - British Ale Yeast, 1 vial
OG: 1.050-1.052 (need a thermometer)
Steep grains cold, for first 35 minutes of heating (nearing 170F by my estimates). Pull grains out, bring to boil. Kill heat, add extract, bring to boil. Started with 12 liters water, expecting some loss between now and bottling. As I mentioned, I forgot my clarifier, so will definitely be using gelatine at the end of fermentation to clear this bad boy up.
Oh, and I have a 10L keg to haul to the office in the unlikely event that there are no major flaws.