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Mashed 9lbs of grain with 10 quarts water at 154 degrees F for 60 minutes.
We had pre-heated the mash tun with 170 degree F water which we set
aside for sparging later. The 10 quarts were brought up to a strike
temperature of 169 degrees F. We then sparged with 7 gallons at 170
degrees F for approximately 45 minutes in a 3-tier system, collecting
the runoff in two 4-gallon pots.
Brought both kettles of wort to a boil, added the Chinook hops and the DME.
After a 60-minute boil, the wort was cooled, transfered to a fermenting
bucket, and the yeast was pitched. Primary fermentation lasted 2 weeks.
The wort was racked to a secondary for five weeks and stored at
approximately 80 degrees F (summer here in Baltimore). Kegged in a
5-gallon keg.
The beer turned out delicious. Roasty, dark, a slight oatmeal taste. A
thick, tan head, and an oatmeal aroma. Adding the 1.5 lbs. of Dark DME
thickened it and increased the alcohol content. If I were to do this again,
I would skip that step, and maybe at just a bit more roasted barley or
chocolate malt instead. I want the extra body and flavor, just not the extra
alcohol.
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