12/30/2016 2:46 PM over 7 years ago
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+0 |
Other |
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2/20/2021 3:43 AM over 3 years ago
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Doughed in with 9 gallons of water. Mash started at around 151F. Recirculating works much better on this batch (~1.6 qt/lb) than v1, where the thickness was closer to 1 qt/lb. |
12/30/2016 3:01 PM over 7 years ago
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+0 |
Yeast Starter |
1.050
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4 Quarts |
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2/20/2021 3:43 AM over 3 years ago
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~1 lb of DME in a 4L starter. Should have produced close to 1.3 B cells/mL/P given the initial pitching point of 1.114 that we're planning before the maple syrup gets added to bump up to 1.144. |
12/30/2016 3:39 PM over 7 years ago
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+0 |
Mash Complete |
1.074
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8.8 Gallons |
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2/20/2021 3:43 AM over 3 years ago
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1.073 after 30 mins. |
12/30/2016 4:56 PM over 7 years ago
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+0 |
Pre-Boil Gravity |
1.074
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7.3 Gallons |
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2/20/2021 3:43 AM over 3 years ago
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Final runnings on sparge were 1.057. Sparge duration was 35 mins. Tried to run off as much original liquor as possible before adding any sparge water on top. Sparingly added sparge water to the top periodically throughout the runoff. |
12/30/2016 6:26 PM over 7 years ago
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+0 |
Boil Complete |
1.110
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6.3 Gallons |
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2/20/2021 3:43 AM over 3 years ago
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Added 1 extra lb of DME to account for lower sparge efficiency. (Need to figure this out. Something about sparge efficiency takes a hit when your MLT strike water pushes into the realm of your approximate boil volume.) |
12/30/2016 8:56 PM over 7 years ago
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+0 |
Brew Day Complete |
1.141
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6 Gallons |
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2/20/2021 3:43 AM over 3 years ago
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Transferred 3L onto the starter yeast cake to make a second "wake up" starter.
Gravity before syrup was added was 1.110. |
12/30/2016 8:57 PM over 7 years ago
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+0 |
Other |
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2/20/2021 3:43 AM over 3 years ago
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Placed ground coffee in mesh hop sack. Worked beautifully.
Used 3 oz of chocolate instead of 2 oz the recipe called for (3 oz looked like the right amount). |
12/31/2016 5:29 AM over 7 years ago
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+1 |
Other |
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2/20/2021 3:43 AM over 3 years ago
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Aerated with the Persian Shake (x3 or x4). Lag time of ~2 hrs observed. Left in fridge at 66F. |
1/3/2017 2:44 AM over 7 years ago
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+4 |
Other |
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2/20/2021 3:43 AM over 3 years ago
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Airlock activity slowed. Bumped temp up to 75F. Started feeding maple syrup slowly to beer (~1 lb every 12 hrs). |
1/14/2017 8:04 PM over 7 years ago
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+15 |
Fermentation Complete |
1.030
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2/20/2021 3:43 AM over 3 years ago
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Pulled 6 gal out of the bucket. Added nibs, coffee, and spirals to the second bucket for aging. |
3/26/2017 4:31 AM over 7 years ago
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+86 |
Other |
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2/20/2021 3:43 AM over 3 years ago
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Added rest of oak bourbon extract, along with two barrel staves. Beer has more cocoa, chocolate, and maple than v1, but isn't as complex. Needs time to age and get boozier/oakier. |
4/9/2017 5:41 PM over 7 years ago
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+100 |
Other |
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2/20/2021 3:43 AM over 3 years ago
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Added Wyse's Whiskey Fingers. |
7/5/2017 1:18 PM over 7 years ago
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+187 |
Packaged |
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6 Gallons |
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2/20/2021 3:43 AM over 3 years ago
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Kegged 2.5 gal for NHC & 3.5 gal for home. Damn tasty. Better than v1. |