Franklin
Landlord.
- Joined
- Apr 13, 2009
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Abyss Imperial Stout - The big brew! New years Day 2012, a beer to brew-bottle-and-leave until New years Eve (or as long as you can wait! 6 months +) :)
Fermentables:
Lager Malt - 69%
Munich Malt I (Weyermann) - 7.2%
Sugar, Date Molasses - 4.9%
Cara Aroma (Weyermann) - 4.5%
Roasted Wheat (Simpsons / Barley Bottom) - 4.5%
Sugar, Molasses (Blackstrap) - 3.8%
Roasted Rye Malt - 2.7%
Chocolate Wheat Malt - 1.8%
Carafa Special III - 1.8%
Hops:
Target - 10.2 % @ 60 mins - 83g
Bobek - 5.2 % @ 60 mins - 37g
Centennial - 11.5 % @ 60 mins - 10g
Challenger - 7.6 % @ 30 mins - 35g
Pacific Gem - 14.6 % @ 0 mins - 21g (20-30mins steep)
Hersbrucker - 3.0 % @ 0 mins - 20g (20-30mins steep)
Fuggle - 4.9 % @ 0 mins - 19g (20-30mins steep)
Stella - 15.6% @ 0 mins - 19g (20-30mins steep)
Final Volume: 20 Litres
Original Gravity: 1.096
Final Gravity: 1.022
Alcohol Content: 9.9% ABV
Total Liquor: 33.5 Litres
Mash Liquor: 21.2 Litres
Mash Efficiency: 65 % (reduced from a regular 75-80%)
Bitterness: 154 EBU
Colour: 625 EBC
The Malts, 8.455kg of them:
The Sugars, Date Syrup & Blackstrap Molasses:
The day so far:
The mash was on last night at 00:50 and the temp was 66c, at 9am this morning it had dropped to 59c.
I did 1 sparge at 80c with an hour's Mash-out and collected my pre-boil volume in the copper, as I had expected this was lower than the predicted pre-boil gravity (10 points too low).
I did a second sparge at 80c with a 30min Mash-out of 12 Litres while boiling the first run-off hard, ran off about half the mash then boiled down some more before running off the rest of the mash. I also added the sugars at this point, and continued boiling down until I reached 1086/7 when the bittering hops went in which will hopefully put me in the 1096 area for the end of the boil.
7 Degree drop over about 8 hours:
Pretty full mash tun with the sparge liquor added:
Today's hops:
The Molasses going in:
Flameout steep hops, I threw in a 19g sample pack of Stella too (very nice smelling hop):
Dirty Copper, break material forming as the wort cools:
173g Safale US-05 yeast skimmed from previous brew and kept in the fridge for a week at 4c, I'll pitch the lot at 18c:
OG: 1095 (Brix 23.8 with Refractometer = 1096):
Running to FV:
Pretty much hit my predicted OG, yeast pitched (still smelling of Nelson Sauvin hops from AG#70, if it wasn't that I'd just ruined an entire brew!)
Copper is being very slow to run off, must be the thick sticky wort.
Its almost time for a beer, a Chilled very-early taster of Ta Moko just to see how its doing
Fermentables:
Lager Malt - 69%
Munich Malt I (Weyermann) - 7.2%
Sugar, Date Molasses - 4.9%
Cara Aroma (Weyermann) - 4.5%
Roasted Wheat (Simpsons / Barley Bottom) - 4.5%
Sugar, Molasses (Blackstrap) - 3.8%
Roasted Rye Malt - 2.7%
Chocolate Wheat Malt - 1.8%
Carafa Special III - 1.8%
Hops:
Target - 10.2 % @ 60 mins - 83g
Bobek - 5.2 % @ 60 mins - 37g
Centennial - 11.5 % @ 60 mins - 10g
Challenger - 7.6 % @ 30 mins - 35g
Pacific Gem - 14.6 % @ 0 mins - 21g (20-30mins steep)
Hersbrucker - 3.0 % @ 0 mins - 20g (20-30mins steep)
Fuggle - 4.9 % @ 0 mins - 19g (20-30mins steep)
Stella - 15.6% @ 0 mins - 19g (20-30mins steep)
Final Volume: 20 Litres
Original Gravity: 1.096
Final Gravity: 1.022
Alcohol Content: 9.9% ABV
Total Liquor: 33.5 Litres
Mash Liquor: 21.2 Litres
Mash Efficiency: 65 % (reduced from a regular 75-80%)
Bitterness: 154 EBU
Colour: 625 EBC
The Malts, 8.455kg of them:
The Sugars, Date Syrup & Blackstrap Molasses:
The day so far:
The mash was on last night at 00:50 and the temp was 66c, at 9am this morning it had dropped to 59c.
I did 1 sparge at 80c with an hour's Mash-out and collected my pre-boil volume in the copper, as I had expected this was lower than the predicted pre-boil gravity (10 points too low).
I did a second sparge at 80c with a 30min Mash-out of 12 Litres while boiling the first run-off hard, ran off about half the mash then boiled down some more before running off the rest of the mash. I also added the sugars at this point, and continued boiling down until I reached 1086/7 when the bittering hops went in which will hopefully put me in the 1096 area for the end of the boil.
7 Degree drop over about 8 hours:
Pretty full mash tun with the sparge liquor added:
Today's hops:
The Molasses going in:
Flameout steep hops, I threw in a 19g sample pack of Stella too (very nice smelling hop):
Dirty Copper, break material forming as the wort cools:
173g Safale US-05 yeast skimmed from previous brew and kept in the fridge for a week at 4c, I'll pitch the lot at 18c:
OG: 1095 (Brix 23.8 with Refractometer = 1096):
Running to FV:
Pretty much hit my predicted OG, yeast pitched (still smelling of Nelson Sauvin hops from AG#70, if it wasn't that I'd just ruined an entire brew!)
Copper is being very slow to run off, must be the thick sticky wort.
Its almost time for a beer, a Chilled very-early taster of Ta Moko just to see how its doing
