 |
Foreign Extra Stout |
5.5 Gal |
10.17% |
82.34 |
1.101 |
1.024 |
40°L |
All Grain |
10574 |
Beer
2 |
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Title: Imperial Gingerbread Stout |
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| Boil Size: 7.5 Gal |
Boil Time: 90 |
Boil Gravity: 1.074 |
Efficiency: 70 |
Mash Thickness: 1.25 |
Sugar Scale: Specific Gravity |
| Brew Method: All Grain |
Pitch Rate: 0.35 |
Primary Temp: 67 ° F |
Priming Method: N/A |
Priming Amount: N/A |
Creation Date: 11/15/2013 08:42 PM |
Notes: ===11-16-13===
- Subs: Magnum for bittering. Very high alpha kent goldings, so only used 1.5oz on each addition.
- OG: 1.109 (refracto)
- 12-2-13 FG: 1.04 Sooo, wow. It's definitely not done. And only bubbling every 2 minutes. Going to make starter of some leftover 001 and try pitching again. wtf.
- 12-15-13 FG: 1.036 (hydro). Holy crap. So slow. May pitch some sort of high gravity yeast and add some nutrient? blech. Been reading up on this issue of stuck fermentation. Apparently, for this massive a beer, a 1L starter isn't enough. Next time: 2L starter and aerate the shit out of it. Then immediately start another 1L starter and pitch after high krousen in primary. Pitching 1 packet of dried champagne yeast AND a 1L starter of champagne yeast.
- 12-28-13 FG: 1.034 Pitching WLP009 Super High Gravity Yeast in a 2L starter to try and finish the job.
-1-18-13 FG: 1.024 Yay WLP009! It seems like there's positive pressure on the bubbler, so I'm going to let it go a few more weeks. Added 1.5tsp yeast energizer and 1.5tsp yeast nutrient.
- 2-17-14 FG: 1.02 Racked to secondary (tertiary?) 2oz American Medium toast oak blocks, soaked in Rye Whisky for 1.5hrs. Was about 1/2 cup of whisky added. |
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