Difference between revisions of "Batch 9"
(refining the recipe) |
(updating notes on batch 9) |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | For Nicole and Kilean's wedding I'm making a batch of beer. After some consultation with Nic, it's going to be a slightly edited version of my coffee stout that's gone over so well. | |
| − | * 6.6 lbs. (2 cans) | + | * 6.6 lbs. (2 cans) light lme |
* Wyeast 1098 British Ale "smack pack" | * Wyeast 1098 British Ale "smack pack" | ||
* 1 oz. spalt hops pellets | * 1 oz. spalt hops pellets | ||
* 1 oz. kent golding hops pellets | * 1 oz. kent golding hops pellets | ||
| − | * | + | * 1 lbs. roasted barley malt |
| − | * 2 | + | * 1/2 lbs. coffee malt |
| − | + | * 1 lbs crystal 90 malt | |
| − | * | + | |
* 5 oz. priming sugar | * 5 oz. priming sugar | ||
| + | |||
| + | Brought 3 gallons of water to 160F. Removed from heat and soaked grains for 45 minutes. Returned to heat and brought to 180F, removed from heat and added LME. Returned to heat and brought to 190F. Added Spalt hops and started a 1 hour timer. At 15 minutes, added the golding hops. Cooled in a sink full of cold water to 95F, topped to 5 gallons with cold water. Pitched at 80F. | ||
| + | |||
| + | IG: 1.054 @ 80F = 1.056 @ 68F | ||
| + | |||
| + | Racked to secondary. Very sweet, with an almost caramel flavor that resolves into a very smooth coffee aftertaste. I'm hoping between secondary fermentation and carbonation that the sweetness is reduced, otherwise it'll be like drinking beer soda. -[[User:Morrigu|Morrigu]] | ||
| + | |||
| + | Bottled. The sweetness is gone. Awesome coffee flavor. -[[User:Morrigu|Morrigu]] | ||
| + | |||
| + | FSG: 1.020 @ 78F = 1.022 @ 68F = 4.78% ABV | ||
| + | |||
| + | Started with Anne and [[User:Zahnnie|Zahnnie]] | ||
| + | Bottled with Anne | ||
Latest revision as of 20:36, 23 August 2010
For Nicole and Kilean's wedding I'm making a batch of beer. After some consultation with Nic, it's going to be a slightly edited version of my coffee stout that's gone over so well.
- 6.6 lbs. (2 cans) light lme
- Wyeast 1098 British Ale "smack pack"
- 1 oz. spalt hops pellets
- 1 oz. kent golding hops pellets
- 1 lbs. roasted barley malt
- 1/2 lbs. coffee malt
- 1 lbs crystal 90 malt
- 5 oz. priming sugar
Brought 3 gallons of water to 160F. Removed from heat and soaked grains for 45 minutes. Returned to heat and brought to 180F, removed from heat and added LME. Returned to heat and brought to 190F. Added Spalt hops and started a 1 hour timer. At 15 minutes, added the golding hops. Cooled in a sink full of cold water to 95F, topped to 5 gallons with cold water. Pitched at 80F.
IG: 1.054 @ 80F = 1.056 @ 68F
Racked to secondary. Very sweet, with an almost caramel flavor that resolves into a very smooth coffee aftertaste. I'm hoping between secondary fermentation and carbonation that the sweetness is reduced, otherwise it'll be like drinking beer soda. -Morrigu
Bottled. The sweetness is gone. Awesome coffee flavor. -Morrigu
FSG: 1.020 @ 78F = 1.022 @ 68F = 4.78% ABV
Started with Anne and Zahnnie Bottled with Anne
