I also wanted something that I could age until this time next year. What better way to celebrate the end of the world than a 20% chocolate stout?
I dont get to brew that often, so to keep the pipeline going, I wanted a quick beer also.
I have done partigyle and double batch brew days, but decided on a new strategy for this one - brew 7.5 gals of strong beer. Ferment 5 as is and water down the other half to 5% ish beer.
After initial ferment, i will feed corn sugar to the big beer until it cant take anymore.
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| Full, think mash in 10g cooler |
23# Maris Otter
2# Flaked Barley
13oz Chocolate malt
13oz Roasted Barley
4oz Black patent
6# LME added to boil
5oz Northern Brewer hops (60 Minute)
8oz Coco powder added in last 20 minute
Mash 60 minutes @ 152dg
Split wort 5 gallons to EWS stout
2.75 gallons to Chocolate stout
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| 26.2 Brix = 1.11sg Not bad first runnings |
End of the World Stout:
Pitch 2 packs Nottingham dry yeast
Once ferment slows, start adding corn sugar 8oz/12hrs
Try to keep grav low 1.02's
Add 2oz coco nubs and a vanilla bean
let sit 2 weeks or more
Secondary months on 1oz oak
Bottle in time for drinking 12/22/2012
I would suggest force carbonating this one
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First and Second runnings |
Chocolate stout:
Pitch 1 pack S-04 dry yeast
Add 2oz coco nubs + Vanilla bean to primary
let sit 2 weeks or more
Keg and enjoy!
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| The boil |
The brew session was a success. Mashing 27# in a 10gallon cooler was tight. I normally aim for 1.25 qt/#, but had to go with 1.1qt/#, which is quite thick. Sparge was slow, but didn't stick.
I ended up with 5 gals of 1.1sg for the EWS and 5.25 gals of 1.055sg for the Chocolate stout (After adding 2.5 gals spring water)
I ended up with 5 gals of 1.1sg for the EWS and 5.25 gals of 1.055sg for the Chocolate stout (After adding 2.5 gals spring water)
