I have someone to help. The brew day tends to go much smoother because I don't have to worry about a kettle boiling over while I'm cleaning the mash tun, or have to run around like a chicken with its head cut off. With this beer, I was the one helping. Michelle (fiancée) did most of the recipe design (more chocolate was her motto) and I just steered her in the right direction. The nice thing about having her write the recipe is that if it doesn't turn out well, I can blame her, and if it turns out to be a great beer, I can take all the credit!The Dark One
OG 1.063(?) FG 1.019 ABV 5.9% IBU ~27 SRM 27.1
Assumed Efficiency: 70%
Target Volume: 7.5 gal
Target PBG: 1.049
Target OG: 1.060
Total Grain: 14.6 lbs
69.9% - 10.22 lbs. Maris Otter
12.7% - 01.86 lbs. Toasted Rolled Oats
04.3% - 0.63 lbs. Chocolate Malt
03.5% - 0.51 lbs. Victory Malt
03.5% - 0.51 lbs. Crystal 20L
02.6% - 0.38 lbs. Roasted Barley
01.7% - 0.25 lbs. Crystal 40L
01.7% - 0.25 lbs. Crystal 60L
1.50 oz. East Kent Goldings (6.1% AA) @ 50 min.
1.00 tablet Whirlfloc @ 10 min.
0.50 tsp Wyeast Yeast Nutrient @ 10 min.
10.0 oz Cocoa Powder @ 01 min.
White Labs WLP002 - English Ale
Carbon Filtered Waco Water
Mash at 156
Notes:
10 June 2011 - Roasted 2 lbs 10 oz of rolled oats in oven at 350 degrees F. 3 cookie sheets roasted for 15, 17, and 20 minutes for some depth. Turned every 5 minutes. Placed in paper bag to cool.
Brewed on 11 June 2011 with Michelle
Mashed for 30 minutes at 155 @ pH ~5.5
Collected 7 gal of 1.054 wort (mash efficiency 71.8%)
Added .5 gal of filtered water for 7.5 gal of 1.051 wort
Boiled for 90 minutes and yielded ~6 gal of 1.068(!) (all the cocoa powder must have thrown the gravity reading off, OG was probably around 1.062-1.065)
Chilled to 66 degrees F and pitched 1.23 l starter of WLP002. Visible activity within 4 hours.
12 June 2011 - Consistent activity in airlock. Thin krausen barely starting to form.
16 June 2011 - Moved near fireplace. Ambient temperature ~75 degrees F. Gravity 1.018.
21 June 2011 - Gravity 1.016
25 June 2011 - Gravity 1.019. Bottled 4.6 gal of 75 degree beer with 2.34 oz table sugar for a target of 1.8 vol CO2. Yield 20 12oz and 15 22oz bottles. Looking back on old gravity readings I realize I probably didn't correct for the temperature of the sample.
moar notez on teh beer by michelle v. ....
ReplyDeletenot enough chocolate because fiance said 10 oz was more than enough. fiance was advocating less than 8 oz!!! outrageous!
not enough oatmeal because fiance said 2 lbs. was too much. probably needed moar oatmeal.
also, probably needs chocolate syrup poured in it.
also, not dark enough. it's called the dark one, but it's more like the "murky one."
if the recipe turns out bad, it's probably your fault since i told you it needed moar oatmeal and moar chocolatez!!!! but, because of my excellent guidance as headbrewer and because of dave's assistance as brewmaster 1, i'm sure this beer will be top-notch and will go on to win many awards at the great american beer festival and even the world's greatest beer festival, which i shall be hosting if that doesn't already exist.
end transmission.