Edit: Figured I might as well throw the recipe up here, for posterity and such:
10 gallon dry stout:
Malt:
- 20 lbs 2-row Pale Malt
- 1 lb 60l Crystal Malt
- 1 lb 400l (I think) Chocolate Malt
- 1 lb 500l Roasted Barley
Hops:
- 4 oz homegrown Mt. Hood (bittering -- 60 minutes)
- 2.5 oz homegrown Goldings (flavor -- 15 minutes)
- No aroma hops were used.
Yeast:
- White Labs WLP001 California Ale Yeast
- White Labs WLP007 Dry English Ale Yeast
- (batch was split into two 5-gallon carboys each with a different yeast)
Mashing and sparging were fairly typical, but we've been messing with some new equipment so ran into a few snags along the way. They didn't end up really being an issue though, as the brew session took the same amount of time it always does, and we ended up with a good starting gravity of 1.059. That should put our final ABV about 5.5% or so, about perfect for a nice dry stout. I guess we'll find out in a few weeks.
mmm, I bet that smells yummy!
ReplyDeleteIt did smell yummy. The photo was just after the boil started and the bittering hops were added.
ReplyDeleteHey man,
ReplyDeleteJust put a brew together for the first time in NC - american amber. Used your Mt. Hood hops and it was remarkable how wonderfully fresh they are. Excellent! Low efficiency (~55%) due to bad milling at the homebrew store. LAME. missing the NW where people know about beer. Hope you're well. See ya in a coupla weeks.
Bryan! Good to hear from you. Glad the hops worked out, I hope I get a good harvest again this year.
ReplyDeleteLooking forward to having some fun in DC. Hopefully I'll be able to find good beer there somewhere -- there won't be much else to do since the idiots will probably shut the government down the day before I get there...