Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: Yeast Cake from Batch 52
Batch Size (Gallons): 7 (7 gallon boil, 2 gal wort added mid-boil)
Original Gravity: 1.049
Final Gravity: 1.070
IBU: 32
Boiling Time (Minutes): 90
Color:
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):
7# 2-row
7# Maris Otter
2# Pale Chocolate
1# Flaked Oats
12oz Roasted Barley
8oz C120
2oz Carafa II (DH)
1oz CTZ (15%) 60 min
0.5oz CTZ 15 min
1 Whirlfloc
Strike water 170, got to a mash temp of about 148* (a little lower than I wanted). Began boil with 7 gallons, added 2 gallons 30 minutes in to top it off, boiled 90 minutes total to make sure to give the 2 gallon top-off enough time to boil out, and I figured this would also possibly caramelize some sugars and make a slightly less fermentable wort. Got about 3+ gallons into each of two carboys.
Update 10/1/15: at least a month ago, I kegged half and topped off with water. The verdict (Sarah and Drew) after tasting the carboy sample and then the carb’d keg was that I shouldn’t top off the other half. My thoughts now include: don’t use MO next time, and cut back on the C120.
Update 10/18/15: bottled, yielded 31 bottles, weighing in at >8.5% abv (FG 1.007)