posted by Jon
Last week Friday Ryan and Amy dropped in for some brewing. Our November beer is the Intruder Imperial Stout. It will probably end up being aged with vanilla in the secondary, so technically it would be Vanilla Intruder. We had a fine selection of beer to go along with the brewing process. We enjoyed a couple of homebrews, Bell's Hell Hath No Fury, Third Coast Old Ale and Expedition Stout as well as Founder's Backwoods Bastard. Due to the fact that all of these are over 10% ABV we don't have a ton of pictures. Also, my memory is a bit fuzzy.
For the beer geeks:
7:00 Water heated
7:55 Water at 155°. 1/2 lb black patent malt, 1 lb British chocolate malt, 1/2 lb crystal 120L° malt, 1 lb roasted barley and 2 lb flaked oats steeped.
8:25 1/2 gallon sparge
9:00 9.3 lb light LME added
9:12 boil started, 1 oz Nugget hops added
9:26 3 oz Willamette hops added
9:42 2 oz Willamette hops added
9:57 4 oz coffee, 2 squares baker's chocolate, 1 tsp irish moss and 1 tsp yeast nutrient added
10:12 heat off, 2 oz Willamette added
10:43 yeast (WL001 2nd gen starter) pitched @ 80°
O.G. was about 1.078
By the next morning the airlock was already bubbling like crazy, which made me happy since this yeast had been in the fridge for about 6 months.
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