Difference between revisions of "Batch 20"
From UtterChaos
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* 5 oz priming sugar | * 5 oz priming sugar | ||
| − | Brought 3 gallons of water to ~160 F, added the grain bag, removed from heat, and let sit for 45 minutes. Added 1 gallon of hot water and returned to heat. Brought to 180F, removed from heat, added LME, returned to heat. Brought to 190F, added golding hops, and started 1 hour timer. | + | Brought 3 gallons of water to ~160 F, added the grain bag, removed from heat, and let sit for 45 minutes. Added 1 gallon of hot water and returned to heat. Brought to 180F, removed from heat, added LME, returned to heat. Brought to 190F, added golding hops, and started 1 hour timer. At 10 minutes, added the spalt hops. Cooled in a sink full of cold water to 90F. Transferred to fermenter and added cold water to 5 gallons. Pitched at 80F. |
| + | |||
| + | IG = 1.090 @ 80F = 1.092 @ 68F | ||
| + | |||
| + | Started with Dad | ||
Revision as of 20:34, 7 September 2014
Dizzy Lizard Big Black Stout v2
- 2 cans (6.6 lbs) Light LME
- 1 can (3.3 lbs) Dark LME
- 1 lbs Chocolate malt
- 8 oz Roasted barley
- 8 oz Coffee Malt
- 8 oz Crystal 90 malt
- 12 oz Dextrine malt
- 1 oz spalt hops
- 1 oz golding hops
- 1 tube white labs WLP 007 Dry English ale yeast
- 5 oz priming sugar
Brought 3 gallons of water to ~160 F, added the grain bag, removed from heat, and let sit for 45 minutes. Added 1 gallon of hot water and returned to heat. Brought to 180F, removed from heat, added LME, returned to heat. Brought to 190F, added golding hops, and started 1 hour timer. At 10 minutes, added the spalt hops. Cooled in a sink full of cold water to 90F. Transferred to fermenter and added cold water to 5 gallons. Pitched at 80F.
IG = 1.090 @ 80F = 1.092 @ 68F
Started with Dad
