Difference between revisions of "Batch 12"
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Time for a nice winter stout. I'm going to call it the Dizzy Lizard Big Black Stout. We'll see how it goes. | Time for a nice winter stout. I'm going to call it the Dizzy Lizard Big Black Stout. We'll see how it goes. | ||
| − | 2 cans (6.6 lbs) Light LME | + | * 2 cans (6.6 lbs) Light LME |
| − | 1 can (3.3 lbs) Dark LME | + | * 1 can (3.3 lbs) Dark LME |
| − | 1 lbs Chocolate malt | + | * 1 lbs Chocolate malt |
| − | 8 oz Roasted barley | + | * 8 oz Roasted barley |
| − | 8 oz Coffee Malt | + | * 8 oz Coffee Malt |
| − | 8 oz Crystal 90 malt | + | * 8 oz Crystal 90 malt |
| − | 12 oz Dextrine malt | + | * 12 oz Dextrine malt |
| − | 1 oz spalt hops | + | * 1 oz spalt hops |
| − | 1 oz golding hops | + | * 1 oz golding hops |
| − | 1 tube white labs WLP 037 | + | * 1 tube white labs WLP 037 Yorkshire Square Ale Yeast |
| − | 5 oz priming sugar | + | * 5 oz priming sugar |
Brought ~2 gallons of water to 160F. Added grains and soaked for 45 minutes. Added about a half gallon of water to adjust volume. Returned to heat and brought to 180F. Added LME and brought to 190F. Added golding hops and started 1 hour timer. At 10 minutes, added spalt hops. Cooled in a sink of cold water to 98F. Added cold water to 5 gallons, pitched at 75F. | Brought ~2 gallons of water to 160F. Added grains and soaked for 45 minutes. Added about a half gallon of water to adjust volume. Returned to heat and brought to 180F. Added LME and brought to 190F. Added golding hops and started 1 hour timer. At 10 minutes, added spalt hops. Cooled in a sink of cold water to 98F. Added cold water to 5 gallons, pitched at 75F. | ||
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IG: 1.082 @ 75F = 1.084 @ 68F | IG: 1.082 @ 75F = 1.084 @ 68F | ||
| − | Started with Anne | + | Racked to secondary. Thick and rich and already noticeably alcoholic. I think this one is going to get to 8% easily. There is a subtle off flavor that's probably from the old primary bucket, but this is the last "normal" batch I'm running in that primary anyway. Hopefully the time in secondary will get that flavor out. It's a little lighter brown than I was hoping for, but we'll see how it is once it's done in the secondary. -Morrigu 21 December, 2010 |
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| + | Bottled. Very rich and somewhat sweet. Nice mouthfeel. Wish it was ready now, rather than needing another 4-6 weeks in the bottle. -Morrigu 10 February, 2010 | ||
| + | |||
| + | FSG: 1.018 @ 68F = 8.6% ABV | ||
| + | |||
| + | Started and bottled with Anne | ||
Latest revision as of 17:38, 15 February 2011
Time for a nice winter stout. I'm going to call it the Dizzy Lizard Big Black Stout. We'll see how it goes.
- 2 cans (6.6 lbs) Light LME
- 1 can (3.3 lbs) Dark LME
- 1 lbs Chocolate malt
- 8 oz Roasted barley
- 8 oz Coffee Malt
- 8 oz Crystal 90 malt
- 12 oz Dextrine malt
- 1 oz spalt hops
- 1 oz golding hops
- 1 tube white labs WLP 037 Yorkshire Square Ale Yeast
- 5 oz priming sugar
Brought ~2 gallons of water to 160F. Added grains and soaked for 45 minutes. Added about a half gallon of water to adjust volume. Returned to heat and brought to 180F. Added LME and brought to 190F. Added golding hops and started 1 hour timer. At 10 minutes, added spalt hops. Cooled in a sink of cold water to 98F. Added cold water to 5 gallons, pitched at 75F.
IG: 1.082 @ 75F = 1.084 @ 68F
Racked to secondary. Thick and rich and already noticeably alcoholic. I think this one is going to get to 8% easily. There is a subtle off flavor that's probably from the old primary bucket, but this is the last "normal" batch I'm running in that primary anyway. Hopefully the time in secondary will get that flavor out. It's a little lighter brown than I was hoping for, but we'll see how it is once it's done in the secondary. -Morrigu 21 December, 2010
Bottled. Very rich and somewhat sweet. Nice mouthfeel. Wish it was ready now, rather than needing another 4-6 weeks in the bottle. -Morrigu 10 February, 2010
FSG: 1.018 @ 68F = 8.6% ABV
Started and bottled with Anne
