Sunday, November 6, 2016

Dark days.

12/3 - Bottled at 1.016. The extra time helped. Tuned the cacao/vanilla/oak and chile infusions to taste in a sample of the base beer and dosed the bottles. Had some extra chile booze, so bottled a few chile-only beers, too. I'm pleased.
11/19 - SG at 1.018. Will let it go a bit longer. Too much aromatic malt (or possibly too old?). Otherwise pretty good. Started the flavorings for the split batch. Cacao nibs, oak cubes, vanilla bean, and (separately) dried NM chile (off-brand Hatch), all soaking in rum.
Coffee, chocolate, caramel, with just a hint of char and ash. EKG hops for good earth. This will probably be split after primary for a side-by-side base beer and trendy beer version (cacao, oak, booze,... peppers?)

Batch #96
Extra Stout
5 gallons
12 lbs California 2-row malt
1 lb Flaked Oats
1 lb Belgian Aromatic malt
0.5 lb Crystal 120L
0.5 lb Roasted Barley
0.5 lb Coffee Malt
0.25 lb Black Patent
0.25 lb Pale Chocolate Malt
2 oz Kent Goldings 5.2%aa (60 min)
2 oz Kent Goldings 5.2%aa (15 min)
2 oz Kent Goldings 5.2%aa (5 min)

Water: RO with (about) 3g each CaCO3, CaCl2, and 1g each MgSO4, NaCl, NaHCO. Planned 3g CaSO4, but ran out ... just under 1 g added.
Yeast: 1.5L starter of WLP028 Edinburgh Ale Yeast

OG: 1.070 (a little low... batch sparge and weak boil)
FG: 1.016
ABV: 7.1% (closer to 7.8% for the highest dosed beers)
IBU: ~55-60

Single infusion mash at 152F for 1 hour. Batch sparge to collect 7 gallons wort. Boil 1 hour, chill.