#44 & 45 - 5.5 gal
Lord save me, I love this style.
Brewed over the Christmas holiday. Hoping for a richer, more velvety RIS than the one I brewed last April, also one that ups the roastiness of the finished product without becoming too bitter -- hence the kiln coffee malt. In a perfect world, it would taste like De Molen's Cease and Desist RIS, though I know it's the barrel aging that truly gives that beer it's amazing character.
Pitched the 1028 London ale into 4 gal wort.
Ingredients:
16.5 lb Maris Otter (Muntons)
18 oz Roasted barley (Briess)
18 oz Chocolate malt (Briess)
16 oz Caramel 120L
12 oz Caramel 40L
8 oz Special B (Dingemans)
8 oz Flaked oats
8 oz Kiln coffee malt (Franco-Belg)
5 oz Black malt (Briess)
1 oz Columbus (15.6% pellet) (60)
0.25 oz Cluster (6.8% pellet) (60)
1 oz Brambling cross (5.1% pellet) (15)
1 t Irish moss (15)
0.5 t Nutrient (10)
2L Wyeast 1028 London ale
Water:
10 gal (50/50 filtered tap and RO)
7 g Gypsum
7 g Calcium chloride
Profile
Schedule:
Mash in 6 gal @ 169F
Add 1 gal water to thin mash
Sac rest @ 154F (60)
Heat to 160F stirring continuously (10)
Batch sparge 3 gal (10)
Boil (60)
Chill to 64F
Target:
OG 1.101
FG 1.025
SRM 38
ABV 10%
IBU 67
Efficiency 72%
Observations:
1st running: 4 gal @ 1.100
2nd running: 3 gal @ 1.060
Preboil: 7 gal @ 1.086
OG: 6 gal @ 1.104
Fermentation:
Pitch @ 60F
Warm overnight to 66F
Begin chilling at 68/70F
Maintain at 66F
Belgian-Brett RIS
Pulled 1.5 gal wort for White Labs 645 Brettanomyces Claussenii slurry. Added 0.5 gal filtered water to reduce gravity to OG 1.080.
12/23/15:
Pitch 16 oz slurry of White Labs 500 Monastery ale and Wyeast 3787 Trappist high gravity.
Ferment at 64F.
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