Sweet, delicious wort |
A small glass of the finished product |
NOTES
- Malt:
- 4.25# Maris Otter
- 1/2# Flaked oats
- 1/4# Dehusked Carafa 3
- 1/4# Pale Chocolate Malt
- 1/4# Caramel 120L
- Hops:
- 1/2oz Fuggles @ 45 minutes
- 1/2oz East Kent Goldings @ 30 minutes
- 1/2oz Fuggles @ 5 minutes
- 1/2oz East Kent Goldings @ 5 minutes
- Sugar:
- 1 cup Coconut Palm Sugar
- Yeast:
- London ESB Ale Wyeast 1968 (1 pack)
- Water:
- City water treated with Campden
~35 IBUs
Mash at 153F for 60 minutes
70% efficiency assumed.
1/24/2016: Brew Day.
51.5f at 9:27AM
153f at 10:42AM
Boil started at 12:03PM
Rolling boil at 12:39PM
Dumped into fermentor at 2:16PM
Brix at 13.2 after mash. Forgot to mash out...doesn't seem to have caused any problems though. Added 1 cup of coconut palm sugar as it was coming up to a boil. During cooling the drill pooped out because I forgot to recharge it from the day before. Was able to run icewater through the chiller for about 5 minutes. That should have gotten the temperature below 170F at least. Cooled in a water batch the rest of the time. Gravity is 1.062 @ 75F, so efficiency was better than expected. Added fermcap as well. Aerated with the immersion blender until volume per foam was increased by a quart. Wort doing into the fermentor had a great flavor... chocolate caramel.
1/25/2016:
vigorous fermentation stated overnight. Fermcap that was just added on
top of the aeration foam seems to be working well...
1/28/2016: gravity is 1.02. Added 1/2 tsp of fermax dissolved in water to give it a boost.
2/1/2016: gravity is 1.02. Gave it a swirl to rouse the yeast.
2/5/2016: gravity is unchanged
2/7/2016: kegged with a bit of sugar
2/12/2016: put on gas
2/25/2016: tasting
Appearance: dark brown, not quite black. Tan head that quickly falls away, but leaves lacing.
Smell: cacao, slight caramel and alcohol. Some roastiness
Mouthfeel: full mouthfeel with maybe a bit too much carbonation. Somewhat dry. Not creamy.
Taste: very little bitterness or astringency. Some dark chocolate and roast flavor. Bit of burnt sugar. Hops are not obvious. Maybe a hint of caramel.
3/20/2016: sidenote, boilermaker with kraken rum is excellent.
3/29/2016: keg kicked. 242oz served.
Mash at 153F for 60 minutes
70% efficiency assumed.
51.5f at 9:27AM
153f at 10:42AM
Boil started at 12:03PM
Rolling boil at 12:39PM
Dumped into fermentor at 2:16PM
Brix at 13.2 after mash. Forgot to mash out...doesn't seem to have caused any problems though. Added 1 cup of coconut palm sugar as it was coming up to a boil. During cooling the drill pooped out because I forgot to recharge it from the day before. Was able to run icewater through the chiller for about 5 minutes. That should have gotten the temperature below 170F at least. Cooled in a water batch the rest of the time. Gravity is 1.062 @ 75F, so efficiency was better than expected. Added fermcap as well. Aerated with the immersion blender until volume per foam was increased by a quart. Wort doing into the fermentor had a great flavor... chocolate caramel.
Appearance: dark brown, not quite black. Tan head that quickly falls away, but leaves lacing.
Smell: cacao, slight caramel and alcohol. Some roastiness
Mouthfeel: full mouthfeel with maybe a bit too much carbonation. Somewhat dry. Not creamy.
Taste: very little bitterness or astringency. Some dark chocolate and roast flavor. Bit of burnt sugar. Hops are not obvious. Maybe a hint of caramel.