Kiwi Swamp Monster Imperial Stout

Batch #2 - 2/6/24 - (Eff.: %, Att.: %, ABV: %)

• Mash vol.:32.5 L, Pre-boil vol.: L, Batch vol.: L
  Substitutes:
  
• WLP066 (1 pack) in for Nottingham, pitched at 26 C, chilled to 19 C.
  OG: 1086 (Refract.) 1093?(Tilt)
  Lost heaps of wort when lifting the bag, it ran to the seams and all over the sides of the kettle. Cut boil time by 30 mins to balance volume loss.
  19/10/24 - This was really tasty and definitely will make again.
  
  Batch #1 - 25/12/19 - (Eff.: 58 %, Att.: 83 %, ABV: 9.8 %)
  
• Pre-boil volume - 26.5 L (Using mash paddle measure)
  
• Mash vol.:32.5 L, Pre-boil vol.: 26.5 L, Batch vol.: 22.5 L
  Substitutes;
  
• Nottingham Yeast in for Wyeast 1318 London Ale III.
  
• Columbus hops in for Bravo.
  
• Pitched x2 re-hydrated yeast packs at 16 C.
  
• First use of 'Tilt' hydrometer/thermometer (x-mas present), put in in 12 hrs after yeast pitch.
  This beer is made to be put in the fermenter and left for 4 weeks while away on holidays.
  16/01/20 - Tilt SG: 1013 (15.3 C) upped temp to 20 C
  17/01/20 - Hyd. FG: 1013, (Tilt) FG: 1012, cold crashed to 1.5 C
  19/01/20 - Kegged and carbed at 30 PSI for 2:45 min.
  Tastes great, hint of alcohol but hidden by big smooth chocolate and coffee notes, great beer.