11-26-11 (having issues with pics. will edit in later)
Black feather stout
– 1 can extract light
– 5 lbs pale malt
– 3 lbs Munich
– 1 lb black patent
– .75 60L
– .25 roasted barley
1 oz magnum hops 60 min
1 oz cascade hops 15 min
1 oz Willamette hops 5 min
US05 yeast
Using original recipe with a few changes
1-added 1/4 lbs torrified wheat for (yea you know)
2-added 1/4 lbs chocolate malt just because it was on top of the torrified wheat.
3-gonna add 1 more oz of cascade at flame out or maybe split it at flame out and 15 min
4-Also added an ounce or more of Mt.hood from backyard at 15
Got my thermometer adjusted. as we are gonna mash pretty high. I want that nice thick body.
Used 4 gallons of 170 water and we settled at 157. pretty closed to what i wanted. Looks a bit thin But not so bad. (beersmith actually wanted to use 3.8 gallons.)
Trying Kelly’s coffee can Vourlof thingy.
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Works good, but i need a way to keep it in one spot, and i think bigger holes would help. I am trying to just spread it out, not really strain it.
From start to end of mash we didnt really lose any temp.
Got 3 gallons from1st sparge, so we added 4 more gallons to get just over 6 gallons to boil.
Got 3 gallons from1st sparge, so we added 4 more gallons to get just over 6 gallons to boil.
Pretty rainy so I dont think we will lose much in the boil today
With the 15 min addition I am gonna throw one of bags of the Mt Hood hops I grew this year. No idea how much there is, but its a gallon bag. Dried and packed pretty good.
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During the boil we get to enjoy some of Max’s Zuchinni wine and Coffee mead. Oh god the mead, at least I didnt barf right there. No more coffee mead.
Lots of trub this time with the whole hops.
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I think I shoulda let it settle out a bit more, but i think we will be ok
Took some time to get an accurate reading but we our OG is 1.074
With the US-05 munching this down we should be in the 8-81/2 abv range.
9stripe Brewing 