Here is a quick summary of the beer in the pipeline.
Brew #1 (Dec. 24th)
Breakfast Stout (est. 8%)
10 Gallons. Contains Sumatra coffee, Cacao nibs, 85% dark chocolate, Oatmeal, and a lot of dark malts. Cold brewed coffee will also be added to the keg. A meal all by itself!
Here are some pictures from the brew day.
Crushing 34 pounds of grain |
All crushed |
15 gallon mash tun maxed out with 10 gallons of water and 34 pounds of grain. |
The boil smells great. |
Brew #2 (Dec 28th)
'Beamish' Irish Stout (est. 4.5%) (Supposed Beamish clone recipe)
10 gallons brewed to break in the new nitro stout facet. What better beer to try out the nitro tap than a dry Irish stout that's based on the best Irish stout you can get?
I really hope this turns out like Beamish |
Brew #3 (est 8%)
Imperial Blonde/Belgian Tripel
This was one massive brew. We went for 16 gallons plus a longer than normal boil length. This was the first time I have had the 26 gallon boil kettle maxed out.
This beer was split into two fermenters. 10 gallons went into the conical and we pitched US-05 (Sierra Nevada's strain) This will become our Imperial Blonde Ale. The other 5 went into a bucket fermenter with a French Saison yeast strain. This one will aslo get a little more sugar added to it once fermentation slows down and will be our Belgian Tripel.
26 gallon boil kettle is maxed out! |
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