Planned 5 gallon batch
4 Lbs Dry dark extract
3.3 lbs Coopers Premium Dark extract
8 tsp Gypsum
1tsp Yeast energizer
1 tsp Yeast nutrient
2 TBS Irish Moss
1 lbs 6 row Briess crystal malt 120Lvbd
.75 lbs chocolate malt
1 oz Saaz leaf hops 3.4% aa at 60 min
1 oz Saaz leaf hops 3.4% aa at 30 min
1 oz Tettnang leaf hops 4.5% aa at 10 min
16 oz Starter from around March, 2005 from a stout batch
16 oz Starter from around April, 2005 from a mid semi-dark batch
1.5 Cups Molasses (BlackStrap)
I was short on time (late night). Second time using leaf hops, usually use
pellet/plugs. I used cheese cloth to bundle with nylon string to close. I
brought to a boil in a 4 gallon pot with the hops & extract (garage on the jet engine propane burner), while doing a partial mash
with the grains (inside on the stove). I kept the grains steeping at 150 -170
for 40 min, sparged & combined the sort of wort with the other wort on the outside kettle. Added the
scheduled hops & the adjuncts at 10 min. Dropped in the immersion chiller right after to
sanitize for 15 min. Chilled to 68°F in about 9-11 min. Pitched yeast - good yeast despite they are the dregs from
a VERY OLD batches. Pulled out of the fridge 5 days ago & they started fermenting (again).
initial readings : Specific Gravity measured at 60°F 1.050
Fermentation start took about 18 hours. After 4 days fermentation started to
slow . Had the carboy in a 71+/- 2° F room for the first 7 days. Primary ferment was 5 days.
Xferd to secondary on 12-05-05 around 2pm. SG was 1.021 (at 61°F), 2.75% potential alcohol (so far 2.75%minus 6.8% = 4.05% alcohol as of
12-05-05)
Specific Gravity checked 01/03/06 - 1.021 - give it 1 week & time to bottle
Bottled 6:00 pm 01/10/06
