It was a Friday afternoon and my wife told me she had to do some work on Saturday and would be stuck on the computer. I figured “wow, a perfect excuse to have a brew day” and did some quick prep and ran to the LHBS after work. This recipe is going well so far, it’s been in the fermenter about a week so just realized I didn’t put any of my notes up yet so doing that now. Here is what I have…
Here is my recipe…
| grains… | lbs | ingredient details | potential SG | points |
| 73.08% | 9.5 | maris otter | 1.038 | 361 |
| 10.00% | 1.3 | flaked oats | 1.037 | 48.1 |
| 7.69% | 1 | caramel malt 80L | 1.034 | 34 |
| 6.15% | 0.8 | chocolate malt | 1.025 | 27.2 |
| 3.08% | 0.4 | roasted barley | 1.025 | 10 |
| 100.00% | 13 | 598.3 (539.3 from grains) | ||
| hops/additions… | ounces | |||
| 80 mins | total planned boil length | |||
| 60 mins | 2 | uk east kent goldings, 1oz us fuggle, 1oz |
||
| 45 mins | 1 | lactose, 10% (1.3lbs) | 1.035 | 45.5 |
| 15 mins | 1 | blackstrap molasses, 6oz | 1.036 | 13.5 |
| 10 mins | whirlfloc, 1/2 tablet | |||
| yeast… | package | |||
| 1 package | 1 | WYeast 1092 London Ale | ||
| water… | gallons | |||
| strike water | 8.5 | BIAB starting volume | ||
| ending volume | 6.0 | yeast pitching volume |
For the lactose and molasses additions, I transferred some wort to a second kettle, dissolved the additions into it, and then reintroduced the wort back to the main kettle. I felt this would be an easy way to avoid scorching any on the bottom.
Preparing for brew day…
- Friday, November 18th, warmed up and then smacked the yeast pack, let it sit wrapped in a towel with a hot water bottle overnight.
My brew day notes…
- Brewed this beer on Saturday, November 19th 2016.
- I still need to get a measurement dip stick or something, I’m always guesstimating how much volume is left when planning to go flame out and avoid having the right amount.
- It appears I got 78% brewhouse efficiency on this batch, with 6 gallons in the bucket and a starting OG of 1.070.
Checking on the beer…
- Took a sample on Friday, December 9th 2016 and found the gravity to be 1.017, resulting in 6.93% abv.
- We were going to move on Wed Dec 21st, so I had to transfer the beer to a keg on Mon, Dec 19th. We had just flown back home from St Louis on Sunday night so I was pretty shot. But I got it done!
- I got the keezer plugged back in and down to 40F the day after Christmas and got this batch in there. It got a few days to cold crash, then a few days at 30PSI. Then down to about 14PSI. It’s been ramping up steadily since then and should be ready now!
Photos of this batch…
Getting to a boil
Dissolving the lactose into some of the wort off the flame
gravity reading right before fermentation, 1.070
bodobeers 