Slightly Confused Brewing Company
Old Stoner - Pacific Northwest Barley WineBatch 35
Recipe from: http://www.tastybrew.com/brews/view/50
Ingredients:
20# Rahr 2-row (from 50# bag; crushed ourselves)
4.5# Munich Malt (2-row) (the rest from Hoggetowne; came crushed but we re-milled)
1.75# CaraMunich 80
0.75# Crystal 60L
--total grain bill 27#
Assumed 65% efficiency
2 oz Columbus (whole) 18.30% AA
3 oz Chinook (whole) 14.5% AA
1 oz Centennial (whole) 7.8% AA
California Ale Yeast WLP 001
-- Via 4 L starter (2 L on stir plate, 2 L in 1 gallon jug)
Danstar Nottingham dry yeast (for bottling)
OG: 1.105 (estimated); 1.180 (measured)
FG: 1.024 (estimated); 1.018 (measured)
ABV: 12% (estimated); 21.2% (measured)
Brewing Steps:
- Heated 8.4 gallons of water to a strike temperature of approximately 165 degrees
- Target mash temperature 152; volume at 1.25 quarts/pound
- Used Sparge Pal app for volume calculations
- Added to mash tun (water, then grains)
- Couldn't add all 8.4 gallons because not enough space
- Mashed 90 minutes
- Initial temperature 153 degrees (middle)
- Stirred twice
- Final temperature 149-151 degrees
- After mash lautered into bucket (to measure volume)
- Lautered slowly
- Final volume lautered about 4 gallons
- Heated remaining water from initial mash PLUS one additional gallon to 175 degrees and added to mash tun
- Given large amount of initial sweet wort lautered (about 4 gallons) thought that adding the remainder of the initial mash volume PLUS the additional 2.4 gallons for the sparge would lead to a lot of remaining water in the mash tun (and a diluted sweet wort)
- Total water volume used about 9.5 gallons
- Let sit for 10 minutes, then lautered until we had about 6.25 gallons (maybe a little more?)
- Didn't measure remainder, but seemed like it was minimal
- Boiled for 70 minutes
- Added Columbus at hot break
- Added Chinook at 60
- Added Centennial at 2
- Chilled
- Pitched yeast and aerated wort
- Ferment about 2 weeks then rack to secondary
- Plan for secondary of about 2-3 months
- Plan to bottle then let sit for another 6 months at least
- Plan to try Thanksgiving weekend 2015
Notes:
-OG likely a little bit higher due to lower water volume (9.5 vs. planned 10.8)?
-Calculated efficiency about 81%
-OG likely a little bit higher due to lower water volume (9.5 vs. planned 10.8)?
-Calculated efficiency about 81%
-Max grain/water equipment seems to be able to handle would be about 25# of grain (if not a little bit less)
-Jug worked adequately for yeast starter
-Probably won't be able to recycle this yeast
-Checked gravity on 12/6/15: 1.042
-Racked to secondary on 12/26/14
-Gravity 1.024
-Went to bottle on 5/17/15. FG 1.018 (estimated ABV ~21%). Decided that ABV likely too high to prime in the bottle for carbonation. Will plan on force-carbonating in the keg then bottling (within next 4 weeks).
-Force carbonated for ~7 days then bottled on 8/20/15. Got 42 bottles + 2/3 of a bomber. Gravity prior to force carbonating 1.018.
-Will let sit until Thanksgiving before trying out of the bottle.
-Tasted some when testing the gravity and with the small amount left during bottle. Strong, complex, pretty good.
-Checked gravity on 12/6/15: 1.042
-Racked to secondary on 12/26/14
-Gravity 1.024
-Went to bottle on 5/17/15. FG 1.018 (estimated ABV ~21%). Decided that ABV likely too high to prime in the bottle for carbonation. Will plan on force-carbonating in the keg then bottling (within next 4 weeks).
-Force carbonated for ~7 days then bottled on 8/20/15. Got 42 bottles + 2/3 of a bomber. Gravity prior to force carbonating 1.018.
-Will let sit until Thanksgiving before trying out of the bottle.
-Tasted some when testing the gravity and with the small amount left during bottle. Strong, complex, pretty good.
