Homegrown homebrew

Homegrown hops, and I got to use some this time! Wasn't ready to brew when they needed to be picked, so they were dried (in a dehydrator at 85-90ºF for about 2 days) , vacuum packed, and frozen. Mostly mild Cascade, but some potent Centennial as well. This was the entire harvest, so it's all mixed in together. This is also the last of my base malt, of which there was about 3 pounds less than I had on record...luckily had some rye malt lying around to shore up the grist bill to hit a reasonable gravity. Beautiful copper color, wort tastes great,... hops might have fared better as a 5min addition.

Batch #106

Harvest-ish Rye Pale Ale

5 gallons

8.5 lbs 2-row base malt (mostly Maris Otter with maybe a pound CA Select mixed in)
1 lb Rye Malt

8 oz American Crystal 40L
8 oz American Crystal 90L
8 oz Aromatic

0.8 oz Columbus (14.9%aa), 60 minutes

4 ounces whole Cascade/Centennial (about 3:1), flameout+whirlpool

GigaYeast NorCal #1

Mash in with 16qts to 154F, hold one hour. Collect 7.5 gallons. One hour boil. Just shy of 5.5gal in the fermenter, with trub loss in transfer. Kegged after 4 weeks (because lazy) with 2oz priming sugar. Tastes good, but the hops aren't coming through as much as I'd like.

OG: 1.050

FG: 1.018 (a bit high)

ABV: 4.2% (a bit low)

IBU: ~45-50

Summer is hot

Batch #105

Apricot Saison

8.5 gallons

5.5 lbs Maris Otter

6 lb White Wheat

8 oz American CaraPils

0.5 oz Columbus (14.9%aa), 60 minutes

1 oz Nelson Sauvin, 1 min

Wyeast 3711 French Saison  - 1.5L starter

Mash in with 20qts to 152F, hold one hour. Batch sparged to collect 10 gallons. One hour boil. Split into two batches.

Batch A - 3.5 gallons. Will go on tap fresh in August. Possibly with apricot puree to bring up to ~4.5% ABV or apricot extract if already close enough in range.
Batch B - 4.5 gallons. For souring. Will get apricot puree and White Labs Belgian Sour Blend. Might have to blend in a small batch of beer with residual sugars. We'll see how it goes.

OG: 1.036

FG: 

ABV: 

IBU: ~20-25

Hazy Pig

Batch #104

Hazy Variation on Blind Pig...ish

8.5 gallons

12.5 lbs Maris Otter

3 lb White Wheat

1 lb Rolled Oats

8 oz American 40L

8 oz American CaraPils

0.6 oz Columbus (14.9%aa), 60 minutes

1.2 oz Chinook (13.1%aa), 60 minutes

0.5 oz Amarillo (9.8%aa), 30 minutes

1.5 oz Amarillo, 0 min

1.5 oz Cascade, 0 min

1 oz Simcoe, 0 min

0.8 oz Chinook, 0 min

GigaYeast VT IPA - 1.5L starter

RO water with ~ 2:1 CaCl2 to CaSO4 added for about 80ppm chloride and 40ppm sulfate.

Mash in with 26qts to 152F, hold one hour. Batch sparged with 24qts. Collected 10.3 gallons. One hour boil. Split into two batches of about 4.25 gallons each, pitched yeast.

4/14 - Racked 2.5 gallons from one batch onto 1oz Citra LupuLN2 and the cascade pellets I had left (about 0.5oz) in a keg, pressurized to force carb. Racked the remaining volume onto the other batch and added 1oz Simcoe LupuLN2.

4/29 - Racked 2.5gal to keg, pressurized to force carb, remaining 2.5gal to small carboy with 1oz Chinook pellets.

OG: 1.054

FG: 1.012

ABV: 5.5%

IBU: ~50

Learning curves

It's been a while. Upgraded to a 60qt kettle and bought a proper heat source. Test driving the new setup with a recent favorite style to brew. 

Batch #103
TBD fruit tart, shooting for 7 gallons total
7 lbs Maris Otter
7 lbs White Wheat Malt
1 lb Acid Malt
0.375 lb Am Crystal 40L

- Day One -

About 1/2 cup grain reserved for lactic acid rest.

Soft water. Built from RO with a little chalk, epsom, and table salt. + gypsum (just shy 3/4 tsp each).

Save a fistful of crushed grain. Mash in targeted at 125F in about 3 gallons water, rest 15 min. Add boiling water to bring to 155F. Rest one hour. Result was 130F and 150F, in about 4.5 gallons total. Did not correct saccharification temp because I had already recombined my sparge water and the hot liquor tank temp was low. 

Lazy, so batch sparged to collect just over 10 gallons. Saved grain added back to wort.

1.2 L starter pulled from sweet wort pitched with Gigayeast Saison II (four months old?! always check the label, especially at an unfamiliar shop...yes I know it's winter) and some ancient Brett Brux that I found in the fridge.
I like the flexibility to have extra water in the kettle going into the mash. I like that my new burner works instead of just coating everything in soot. Running 7-10gal beers is going to take a couple of attempts before I have a smooth operation going.

- Day Two - 

Boil 45 min.
1.5oz Mosaic (11.2%aa) at 10min with whirlfloc.

I don't have a great solution for cooling the new kettle yet. Ambient chill overnight.

- Day Three -

Split into two 4 gallon volumes for fermentation. Pitched the yeast. Fermenting at 68ºF ambient. About 75% grain-to-fermenter volume efficiency (rough estimate)...not bad.

- Day Fifteen - 

Added 1oz Oak cubes and 2oz dried hibiscus to one of the fermenters.

- Day Thirty-one - 

Transferred the beer off of the hibiscus. A few pellicles and a fair amount of other evidence of substantial souring. A few possibilities - unwashed hibiscus and oak, insufficient sanitizing of the bucket, or the glass weight I used to hold the hibiscus bag down carried some sauerkraut bugs with it. Whatever the case... it smells amazing.

- Day What? -
Bottled the regular stuff on 3/3. Bottled the hibiscus on 3/17. Stuff on top was still showing there, reforming after racking in minutes... probably from brettanomyces. SG was still 1.008

OG: 1.052
FG: 1.008
ABV: about 5.8%
IBU: 5-10

Big Feet

Update 2/6 -- Bottled, no bourbon. Doesn't need it.
Update 1/23 -- Dry hopped. My scale lacks precision, it seems, or the hop supplier's scale lacks precision. But, added the balance of the Centennial and Cascade packets, and an ounce of Chinook. Oak cubes are soaking in bourbon... still undecided there. SG of 1.020 agrees with measurement from a week or so ago, and with the FG sample.
--
Next winter's barleywine, built from a Bigfoot clone recipe. There might be some bourbon coming to this one soon. I think the batch sparge and maybe mash chemistry hurt my yield a bit. Was expecting closer to 1.095 on this one... I guess we'll see how the specialty malt does at keeping some sugar in the beer. This may end up more of a hoppy imperial red than intended...

Batch #102
Barleywine
15.5 lbs Maris Otter 
1 lb CaraPils
1 lb British 70/80L
8 oz American 90L
8 oz American 120L
1 oz Chinook (13.1%aa), 60 minutes
0.5 oz Chinook (13.1%aa), 45 minutes
0.7 oz Centennial (9.7%aa), 30 minutes
0.5 oz Centennial (9.7%aa), 15 minutes
0.5 oz Cascade (4.7%aa), 15 minutes
0.8 oz Centennial, dry
1.3 oz Cascade, dry
1 oz Chinook, dry
2L starter with ~6 oz from previous 1L WLP001 starter and fresh pitch WLP090 (San Diego)
RO water adjusted for "light colored and malty".

Mash in with 23qts to 149F, hold one hour. Batch sparged with 14qts. Collected 6.7 gallons. One hour boil.

Pulled about 10 oz for a fast ferment to estimate target FG. No thank you, bottle bombs.
OG: 1.080
FG: 1.020
ABV: 7.9%
IBU: ~84

Session coffee stout

Bottled with coffee split three ways - Counter Culture (don't know which... berry and acid forward) vs Chromatic Keynote Honey (a bit less acidity, more cocoa and honey) vs Whole Foods "Islander" blend (most "coffee" flavor)
-

Smallish stout as a canvas for cold brew coffee split batch.

Batch #101
Session coffee stout
7 lbs Maris Otter 
12 oz Rolled Oats
10 oz CaraPils
8 oz Roasted Barley
8 oz Black Patent
8 oz Pale Chocolate 
4 oz Coffee malt
4 oz Crystal 40L
1 oz Kent Goldings (5.2%aa), 60 minutes
WLP001 American Ale Yeast, 1 L starter (about 1/4 pulled for next batch)
RO water adjusted to classic London profile.

Mash in to 155F, hold one hour. Mash was thin, close to 2qt/lb. Batch sparged. One hour boil.

OG: 1.048
FG: 1.025 (no, really)
ABV: 2.9% (not joking)
IBU: ~25

Plum Sour the Second

Update 10/8 -- This strain is a bit slower than the last (and weather has cooled a bit). SG 1.014, plums and oak added.

Again! Again! The plum sour went over really well, and I have more plums, so...

(Changes. Additions)

Batch #100
Plum tart
5 lbs Belgian Pale Ale
5 lbs White Wheat Malt
0.5 lb Chateau Monastique ("Abbey") Malt
0.5 lb CaraRed
1 oz  Mosaic (11.2%aa), 15 minutes
4.5 lbs plums, pitted (these were frozen for a couple of months, thawed before adding)
1 oz Am oak cubes, Med+ 
WLP566 WLP644 - Saccharomyces "bruxellensis" trois (not really brett, but brett-like), 1 L starter
Soft water. Built from RO with a little chalk, epsom, and table salt. + gypsum (just shy 1/2 tsp each).

Save a fistful of crushed grain. Mash in at 125F in about 2 gallons water, rest 15 min. Add ~1.5 gallons water near boiling to bring to 155F. Rest one hour.

Lazy, so batch sparged to collect 7 gallons.

One liter stolen to boil for a starter. Starter from DME made ahead of time.

Throw the saved grain in with the wort and keep warm (100-115F) overnight two days.

Boiled for 45minutes, cooled and pitched yeast starter.

OG: 1.046
FG:
ABV: 
IBU: 10-15

Plum Sour the First

7/13/17 -- SG at 1.007. Tart, a little spice, a little fruity hop aroma. Racked just under 3 gallons into a small carboy with 1 oz HBC-438 (Ron Mexico). Added 4.5lbs frozen plums and a small handful of oak cubes (Med+ American) to the remainder. Likely adds 0.006 to SG - watching for refermentation.
7/9/17 -- SG at 1.010.

Someone brought plums to work from their tree. I asked for more, he delivered - like, easily 20 pounds, maybe not the 30 he claimed. Even so, that's a lot. Building a bigger kettle soured beer (remember this one)

Batch #99
Plum tart
5 lbs Belgian Pale Ale
5 lbs White Wheat Malt
0.5 lb Chateau Monastique ("Abbey") Malt
0.5 lb CaraRed
1 oz  Mosaic (11.2%aa), 15 minutes
WLP566 - Belgian Saison II, 1 L starter
Soft water. Built from RO with a little chalk, epsom, and table salt.

Save a fistful of crushed grain. Mash in at 125F in about 2 gallons water, rest 15 min. Add ~1.5 gallons water near boiling to bring to 155F. Rest one hour.

Lazy, so batch sparged to collect 7 gallons.

One liter stolen to boil for a starter.

Throw the saved grain in with the wort and keep warm (100-115F) overnight.

Boiled (sorta...lost temp for a bit) for 45minutes, cooled and pitched yeast starter. Allowed warm fermentation to bring out all the fun of the yeast

OG: 1.048
FG: 1.006
ABV: ~5-6%
IBU: 10-15

Elder Pig

Bottled 5/28 - very tasty. That Vinnie guy might be on to something...

My last few batches of IPA have tasted muddy to me; too much going on in the specialty malts, like drinking hoppy beers in the Midwest. To re-calibrate my recipe sense, I went back to the Vinnie-approved Blind Pig and Pliny the Elder recipes (AHA versions) and read through them again. Brewing a Pliny clone was tempting, but that much DIPA is not needed around here these days. Ultimately, decided on (very nearly) the malt bill of Blind Pig with the hop profile of Pliny the Younger, albeit dialed back a bit.

Batch #98

Best Coast IPA
5 gallons

10 lbs California 2-row malt
6 oz Carapils
6 oz Crystal 40L

3/4 oz Columbus 14.9%aa (90 min)

1/2 oz Columbus 14.9%aa (45 min)

3/4 oz Simcoe 13%aa (30 min)

1-1/4 oz Simcoe (0 min)

1 oz Centennial (0 min)

1 oz each Columbus, Centennial, Simcoe (dry, 10 days)

Water: RO with 8g CaSO4, 3g CaCl2, 2.5g MgSO4, 1g NaCl

Yeast: 1.5L starter of WLP001 California Ale Yeast

OG: 1.059

FG: 1.007

ABV: 6.8%

IBU: ~90-100

Single infusion mash at 150-152F for 1 hour. Fly sparge to collect 8 gallons wort. Kettle size meant starting the boil with 7 gallons, adding another 1/2 gal at the 60min mark for 7.5 in kettle, 5.5 in carboy. Boil 1.5 hours, chill. I let it settle a bit before racking to the carboy and pitching yeast.

Another hoppy red rye

2/25 - and bottled. Small batch, but looking forward to it. Big citrus and candied strawberry aroma after 6 days dry hopping. Still not as red as I want...

This one was good, but not quite the right color, so I brought out an old recipe with a deep red malt bill. Mixed some good base malt (MO) with mediocre (CA 2-row), subbed in some rye, and turned up the hops.

Batch #97
Red Rye IPA

5 gallons (nominally, transfer losses and hop absorption = small batch)

6 lbs Crisp Maris Otter
4 lbs California 2-row malt
1 lb Munich
1 lb Rye Malt
1 lb Flaked Rye
1 lb Crystal 40L
0.5 lb Crystal 120L

0.5 lb Victory
0.25 lb Pale Chocolate Malt

1 oz Citra 12.7%aa (60 min)

1 oz Citra 12.7%aa (10 min)

1 oz Cascade 6.9%aa (5 min)

0.7 oz Citra 12.7%aa (1 min)

1 oz Mosaic 11.2%aa (1 min)

1 oz Mosaic (dry)
1 oz Cascade (dry)
2 oz Citra (dry)

Water: RO with (about) 8g gypsum, 3g epsom, 12g chalk, 7g salt, 2g calcium chloride.

Yeast: ~1L starter WLP041 Pacific Ale Yeast

OG: 1.075 (might have read high)
FG:  1.020 **
ABV: 7.2-7.5%, depending on how much you believe the OG.

IBU: ~70

Single infusion mash at 154F for 1 hour. Fly sparge to collect 7 gallons wort. Boil 1 hour, chill. 

**which makes me really nervous, but running the numbers it seems okay. Next time I'll run a test batch in parallel for target FG. The original goal was 1.066 -> 1.016, so I'm only a slightly under-attenuated if at all based on the high OG. Right? No grenades.

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. 

Yes, we do have Citra

Brewing on a weeknight. It's 9:50pm, the boil hasn't started, and I am tired... batch sparged in a hurry, weak boil. Targeted an OG of 1.070, came up a bit shy.

Batch #95

Hoppy red
5 gallons

13 lbs California 2-row malt
0.5 lb Carared

0.25 lb Special B

0.25 lb Chocolate

1 oz Citra 12.7%aa (60 min)

1 oz Citra 12.7%aa (10 min)

1 oz Simcoe 11.6%aa (5 min)

1 oz Citra (1 min)

1 oz Citra (dry)

1 oz Simcoe (dry)

Water: RO with (about) 3g each CaCO3, CaSO4, CaCl2, and 1g each MgSO4, NaCl, NaHCO3

Yeast: 1L starter of WLP001 California Ale Yeast

OG: 1.060

FG:

ABV: 

IBU: ~65

Single infusion mash at 149F for 1 hour. Batch sparge to collect 7 gallons wort. Boil 1 hour, chill. I let it settle overnight before racking to the carboy and pitching yeast.

Again!

--Update 3/1: Harm done? SG at bottling read 1.016...way higher than I remember last time.
--Update 2/21: 1oz Cascade and 1oz Citra added.


Again!

That Brett IPA far exceeded my expectations.

The only difference this time is that I accidentally left out 20%+ of the grain until my lovely assistant commented that the mash seemed a bit thin. OG was spot-on, so no harm done?

Yeast was started with some saved from the previous batch.

Anything but

-- Soaked ~1oz med+ American oak cubes in a chardonnay (after first rinsing the charcoal and particulate off with the same), for about 1 week. Added to the beer on 2/21. Very thin pellicle is present. Beautiful flavors :)

This isn't really a Temptation clone. But it started out as the idea of a Temptation clone.

Batch #93
Wine Barrel Aged Sour Blonde

5 lbs Belgian Pilsner malt
5 lbs American White Wheat malt
1 lb German Acidulated malt

1 oz El Dorado, 15.8%aa, 15 min

Water: 6 gallons RO with 1/3 tsp each gypsom, epsom, and calcium carbonate, 3/4 tsp calcium chloride, and a pinch of table salt. Added 2 gallons spring water. Overall, soft "light colored and malty" profile.
Yeast: Belgian Sour Mix I, WLP655 , 1 L starter

OG: 1.052

FG: 

ABV: 

IBU: ~25

Mash-in to 155F in 17 qts water for 1 hour. Batch sparge to extract 7 gallons wort. Kettle sour overnight (mine formed a pellicle already?!). Boil for 75 min. Chilled, yeast and bugs pitched, nice warm day got things rolling fast.

B. bruxellensis

In illa Brettanomyces nos fides.

Batch #92
Brett IPA

9 lbs 5 oz 2-row malt (yes, boring, I know, but I really thought I had some munich or caramel around)

1 oz El Dorado, 15.8%aa, 30 min
1 oz El Dorado, 15.8%aa, 10 min
1 oz El Dorado, 15.8%aa, 2 min
1 oz Cascade, flameout
1 oz Cascade, dry
1 oz Citra, dry

Water: RO with 8g gypsum, 1g epsom, 2g calcium chloride, and 1g sodium chloride.
Yeast: Brettanomyces bruxellensis, WLP650, 1L starter (~10days growth)

OG: 1.049

FG: 

ABV: 

IBU: ~75

Mash-in to 150F in 14 qts water for 1 hour. Batch sparge to extract 7 gallons wort. Boil for 75 min.

Sour

This turned out really well, and will definitely be a regular summer brew for me now!
--

I've decided it's time, and I am now a brewer of sour beers. This is thanks in part to another homebrewer who's wanted to get a berliner weisse going for a while. We went off to the LHBS to pick up ingredients, and I threw a Brettanomyces bruxellensis culture into my cart. So, anyway, interesting things to come, but for now, a split-batch experiment.

Batch #91
Berliner Weisse

6 lbs German Pilsner malt

6 lbs White Wheat malt

5 oz Melanoidin malt

Water: RO with various salts to get a decent profile for slightly bitter, light color beers. (I lost my notes, but ~50ppm calcium, and ~50ppm each chloride and sulfate from a mix of gypsum, epsom, salt, chalk, and calcium chloride)

Mash in with 10qts and acid rest at ~100F until next infusion is ready.

Drink beer instead of checking notes, adding too much hot water, thereby skipping right past a protein rest to hit a good saccharification rest at about 156F. Remember to look at a clock.

Later, batch sparge. Top up with cold water to 10 gallons, mix well, and split into two 5 gallon containers. Refractometer reading was 9 Brix. Here's the fun part.

My 5 gallons of wort went back into the now empty insulated mash tun with about 4 oz of the original unmashed grist. I intend to check on it over the next couple days and boil when the wort is sufficiently soured from naturally occurring lactobacilli. I plan on about 5 IBU coming from a tiny addition of saaz. Maybe use up the rest of the citra from the last batch as an aroma component. [Update: ~75min boil, no citra, 5 gallons in the carboy after pitching my share of the yeast starter. The two days of "kettle" souring in the mash tun gave a moderate tartness that I suspect will be much more pronounced after the sugars are consumed.]

My co-brewer took his portion home, and will pitch a lactobacillus culture, and probably also not keep notes on what he did. We'll get together in about a month to compare results.

Primary fermentation is slated to use the White Labs Saison II yeast blend.

OG: 1.036

FG: 1.006

ABV: 3.9%

IBU: ~5

Bottled 7/5/15

Chocolate mead

2/13/16 - SG 0.997. Good, but very dry, a little bitter. Needs sweet. Added 5oz buckwheat honey with another 2oz cocoa powder (yes, more bitter...but hopefully also more cocoa aroma) in a little under a pint of water. See you in a few months...

M06
Chocolate mead
2.5 gallon batch

~8lbs clover honey
8 oz cocoa powder

Spring water, no modifications, no boil

Lalvin 71B-1122 wine yeast

OG: 1.120
FG:

Dumped in the honey, shook up the cocoa with water, stirred and stirred and stirred. Go Ferm added with yeast, Fermaid K in a few days. Watch for it this winter at the earliest.

Babysitters?!

Taking advantage of a couple extra pairs of hands and brewing something light for summer.

Batch #90
Summer wheat beer
5 gallons

8 lbs California 2-row malt
2 lb Flaked Wheat

1 lb Flaked Oats

1 oz Cascade 5.8%aa (60 min)

1 oz Cascade (2 min)

1 oz Citra (2 min)

White Labs California Ale Yeast (WLP001), 1 L starter

Water: RO with 12 g chalk, ~2 g gypsum, 2.5g epsom, 0.5g CaCl2, and 0.5g NaCl (noticing that I may have shorted myself on one of the chloride salts...)

OG: 1.055
FG: 1.010
ABV: ~6%
IBU: ~30

Mash in to 152F, batch sparge, boil 1 hr.

Breakfast stout?

Oatmeal stout time :) Does it count as a breakfast stout if it has oatmeal, and the flavor of coffee and chocolate without the adulterating presence of either?

Batch #89
Oatmeal stout
5 gallons

8 lbs California 2-row malt
1 lb Flaked Barley
1 lb Flaked Oats
14 oz Black Roasted Barley
3.5 oz Chocolate Roast Malt
3.5 oz Coffee Roast Malt

0.25 oz El Dorado 15.3%aa (60 min)
1 oz Willamette 4.8%aa (20 min)

White Labs Irish Ale Yeast (WLP004), 1.5L starter

Water: RO with 12 g chalk, ~2 g sodium chloride (assuming the chalk also has some gypsum in it...we'll see. I really need to get my water chemistry stocks together)

OG: 1.055
FG:
ABV:
IBU: ~30

Mash in with 16 qts water to 152F. Rest/stir for 1 hour. Batch sparge to collect 6.5 gallons (I came in slightly under 6.5 gal at 11.8P). Boil 1 hour, chill, pitch yeast. I ended up with 5 gallons in the fermenter after transfer losses.

Another hopulent red...

Red + Green = Delicious

Batch #88 

(for 3.5 gallons)

7 lbs California 2-row malt
0.5 lb British 50-60L
0.25 lb British 70-80L
0.25 lb British 135-165L
2 oz Black Roasted Barley
0.5 oz Chocolate Roast Malt
0.5 oz Coffee Roast Malt

0.5  oz El Dorado 15%aa (60 min)
0.5  oz El Dorado 15%aa (20 min)
1 oz Falconer's Flight 15%aa (2 min)
1 oz Cascade 5.8%aa (2 min)
1 oz Falconer's Flight 15%aa (dry hop)

White Labs Irish Ale Yeast (WLP004), no starter :(
Water: RO with 1.5 tsp gypsum, 0.5 tsp epsom; 0.25 tsp sodium chloride

OG: 1.058
FG: 1.008
ABV: 6.5%
IBU: ~75-80

Mashed in with 10 qts to 145F (apparently) and held 90 min. Batch sparged with 14 qts to extract  5 gallons. Boiled 60min, chilled, pitched yeast.