Zephyr259
Landlord.
Finally got back brewing after my partigyle in October, another non-standard one with a reiterated mash.
5.3 kg pale malt
400g roasted rye
400g chocolate malt
300g medium crystal
300g Simpsons DRC
500g "Black Invert"
Split this in half, first mash at 67c for a hour then sparged up to pre-boil volume, mashed the second half at 67c for about 2.5 hrs then mashed out and sparged enough to hit 22L pre-boil. Mash/Lauter efficiency was good at 78% and I had 22L of 1.073 which was 4 points above my estimate. As such I cut the invert from 800g to 500g to hit the 1.101 target, and actually hit 1.103 sg.
Invert was as per the Unholy Mess site recipe, 11% blackstrap molasses, 89% golden syrup, although I used 55g molasses, 105g golden syrup and a very crystalised 340g jar of tesco honey. In theory this is 350 EBC but who knows, mixed up totally black but with the grist giving 81 ebc, the fact that the sugar should have made it 95 ebc is mostly irrelevant. The sugar was so I didn't have to aim as high in gravity and it should keep the FG below 1.030.
90 min boil with 35g Admiral at 60 min and another 35g at 15 min for 67 IBU.
Chilled to 16c easily due to really cold water at the moment and no issues with the GF filter clogging, transfer looked a bit slow but was steady throughout. Put it in the fridge at 15c for a few hours then pitched Wyeast 1728 Scottish Ale. I grew up 350 billion cells back in November when I originally planned to brew, that was 1 million cells/ml/P, estimated down to 180 billion cells now so I should have done a 1L starter but gave it a few hours on a stirplate in 500ml so the yeast would wake up and not overflow the 2L flask (which they almost did anyway). So I've only pitched 0.5 million/ml/P but they were active and the beer was fermenting away in about 24 hrs which is reasonable given it's at 15c, hopefully the yeast aren't too stressed and do a good job on all that sugar, I don't have a good track record once I go above 6%. If the sugars ferment 100% then this should end up about 1.026 (1.029 is the all grain prediction) for 10.1% and my biggest beer since I started brewing, think my previous was about my 2nd all grain which was around 10% but that beer went down to 1.010 so started in the mid 1.080s and was kinda rubbish, did a 9% saison but again that was a 1.070 wort which went down really low.
Time for crossed fingers and a few weeks of waiting.
5.3 kg pale malt
400g roasted rye
400g chocolate malt
300g medium crystal
300g Simpsons DRC
500g "Black Invert"
Split this in half, first mash at 67c for a hour then sparged up to pre-boil volume, mashed the second half at 67c for about 2.5 hrs then mashed out and sparged enough to hit 22L pre-boil. Mash/Lauter efficiency was good at 78% and I had 22L of 1.073 which was 4 points above my estimate. As such I cut the invert from 800g to 500g to hit the 1.101 target, and actually hit 1.103 sg.
Invert was as per the Unholy Mess site recipe, 11% blackstrap molasses, 89% golden syrup, although I used 55g molasses, 105g golden syrup and a very crystalised 340g jar of tesco honey. In theory this is 350 EBC but who knows, mixed up totally black but with the grist giving 81 ebc, the fact that the sugar should have made it 95 ebc is mostly irrelevant. The sugar was so I didn't have to aim as high in gravity and it should keep the FG below 1.030.
90 min boil with 35g Admiral at 60 min and another 35g at 15 min for 67 IBU.
Chilled to 16c easily due to really cold water at the moment and no issues with the GF filter clogging, transfer looked a bit slow but was steady throughout. Put it in the fridge at 15c for a few hours then pitched Wyeast 1728 Scottish Ale. I grew up 350 billion cells back in November when I originally planned to brew, that was 1 million cells/ml/P, estimated down to 180 billion cells now so I should have done a 1L starter but gave it a few hours on a stirplate in 500ml so the yeast would wake up and not overflow the 2L flask (which they almost did anyway). So I've only pitched 0.5 million/ml/P but they were active and the beer was fermenting away in about 24 hrs which is reasonable given it's at 15c, hopefully the yeast aren't too stressed and do a good job on all that sugar, I don't have a good track record once I go above 6%. If the sugars ferment 100% then this should end up about 1.026 (1.029 is the all grain prediction) for 10.1% and my biggest beer since I started brewing, think my previous was about my 2nd all grain which was around 10% but that beer went down to 1.010 so started in the mid 1.080s and was kinda rubbish, did a 9% saison but again that was a 1.070 wort which went down really low.
Time for crossed fingers and a few weeks of waiting.
