185 replies to this topic

[positiveContact]

Holy hell that's a lot of grain!

[HVB]

Holy hell that's a lot of grain!

Another reason I do not do 10g any more.

[positiveContact]

I hadn't even measured all the base malt and I had to start using a second homer bucket.

[positiveContact]

I'm considering barely boiling this thing. So hot in this garage!!!

[matt6150]

So hot in this garage!!!

Drez, help me out here.

[positiveContact]

Drez, help me out here.

Lol

[Mya]

10 Gallons of a beer that big seems like too much, I'd likely have done only 5 gallons or have done a parti-gyle brew to get the porter and maybe a festbier out of the second running.

[positiveContact]

10 Gallons of a beer that big seems like too much, I'd likely have done only 5 gallons or have done a parti-gyle brew to get the porter and maybe a festbier out of the second running.

 

with other beers I might agree but this is a beer that I suspect will take age pretty well so I'm willing to take the risk.  I'm suspecting my efficiency will less than great so maybe the ABV won't be quite as high

 

there was a lot of gummed up oatmeal when I dumped the spent grains out back.

[Mya]

What's the final recipe?

 

I hear you on the holy hell part, I once completely filled my Ice Cube on a Parti-Gyle brew.

[positiveContact]

24 lbs 2-row

4 lbs munich (regular/light)

0.5 lbs C80

1.5 lbs roasted barley

1.5 lbs chocolate malt

2 lbs flaked oats

2.5 lbs dark brown sugar (added at 10mins left in the boil)

 

mash at 152-153F

 

2.2 oz of magnum @ 60

2.8 oz EKG @ 10

 

fermening on the diamond lager yeast

 

right now I'm chilling....

 

oh yeah specs:

 

SRM: 49

OG: 1.084

IBU: 60

Edited by Mando, 29 May 2020 - 09:31 AM.

[Mya]

that looks tasty!

[positiveContact]

so I got about 65% efficiency which I think is pretty solid for a beer this big.  I'm certainly happy.

 

I hit the 1.084 that was projected but my spreadsheet wasn't accounting for the fact that I'd get all of the potential from the brown sugar.

[Mya]

dang it, I think I'm going to do this instead of a big stout

 

I'm getting ready to brew a Pils for summer quaffing, I think I'll re-use that yeast to make something in this vein.

[positiveContact]

If I had the stuff I would have followed the original recipe more closely.

[HVB]

The real beer from Jack's Abby is a really good beer. Mando, you should have it up your way in cans.

I like it better than a imp Stout.

Edited by HVB, 29 May 2020 - 06:09 PM.

[positiveContact]

The real beer from Jack's Abby is a really good beer. Mando, you should have it up your way in cans.

I like it better than a imp Stout.

 

I haven't been to a beer store in a good while now so I wouldn't know

Edited by Mando, 30 May 2020 - 04:11 AM.

[positiveContact]

it took a long time to chill yesterday (had to let the chest freezer finish the job).  I didn't get to pitch the yeast until about 5:30.  this morning I think there is a little bit of positive pressure.  I'm guessing this will take off pretty well though based on how healthy the yeast seemed when it got going on the starter right away.

Edited by Mando, 30 May 2020 - 04:59 AM.

[positiveContact]

Crankin'pretty good in less than 24 hours. I have to say that diamond lager is a nice yeast. First gen is a little slow to start but subsequent generations take off very quickly.

[positiveContact]

letting the temperature come up slightly from the 52F I started it.  just a natural rise up to about 56-58F.  I figure I need to encourage this thing to attenuate as much as possible.

[positiveContact]

So just getting up to 58f now. Really no idea where I'm at attenuation wise but it's still going at a pretty good clip.