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10 quarts of water at a 167 F strike temp were combined with the
grains (8.5 lbs total) for a 90 minute mash at 153 F. 8 gallons of
sparge water was heated to 170 F. The mash was recirculated and
sparged for 20 minutes, and 6.5 gallons of sweet wort was collected.
The sweet wort was brought to a boil and the bakers chocolate,
lactose and hops were added for a 60 minute boil. With 15 minutes
remaining 0.2 oz of the mint leaves were added along with a couple
pinches of Irish moss. The remaining mint leaves were set aside for
dry-hopping in the secondary.
The wort was cooled with the immersion chiller, and the Irish ale
yeast was pitched (from a 2-liter starter). After 2 weeks in the
primary fermenter, it was racked to a secondary with the remaining
0.8 oz of fresh mint leaves added.
This came out pretty well. I would have used more grain if I made
it again, as I felt it could use a bit more body. The flaked barley
didn't really add much to the alcohol content. It was well-balanced
though. Everyone at the Stainless Chef competition seemed to like
it.
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