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This was a batch sparge recipe. Mashed for 60 minutes at 154 F,
sparged in two batches with an infusion of boiling water, then a 2nd
sparge at 170 F. Expected OG was 1.064, but we missed the mark, as
our efficiency was only 52%. Lousy.
The yeast really lagged on this one and took forever. I kegged it
at 1.022, which was too early. I tossed some yeast revitalizer and
some extra yeast in the keg and let it set for another couple weeks.
Never bothered to check the FG, so the above value is estimated.
Perhaps the chocolate oils from the Lindt bars caused the yeast to
lag?
The hazelnut extract was disgusting when first added. Way to
strong, and very artificial-tasting. Never use that stuff again.
After a few months aging, it mellowed out a bit, and the beer
eventually tasted pretty good. Avoid the extract at all costs
though, or use very, very small amounts and "season to taste."
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