The wine I started a couple days ago is slowly chugging along...and tomorrow I may try to get a 'state of the beers' session in. Check gravities on everything, move beers in to secondary fermenters, repitch yeast in some if needed, move some in to bottles, etc...I'm getting to the point of no return on some of these- meaning I need to keep stuff moving or it's going to get ugly. I've got tomorrow off, and not too much to do, so it should work out.
On to the beer...
Beer #23 - Boris & Natasha's Stout
Style: Russian Imperial Stout (13F)
Recipe: For 1 Gallon (Extract)
3 lb Dark Liquid Malt Extract
2 oz Chocolate Rye Malt (steeped at 152F for 20 minutes)
2 oz Roasted Barley (steeped at 152F for 20 minutes)
1 oz British Black Patent (steeped at 152F for 20 minutes)
.5 oz Chinook Hops (4.5%) (30 minutes, full boil)
Wyeast 1028 London Ale
Beer notes: Pretty straight forward beer, just more malt than most. Again, this is a style that allows for a lot of give and take. Make sure it's dark and malty, and alcoholic. Though they do say it can have 'variable' amount of fruitiness and hop flavor, which is sort of nice. You don't realize how many styles call for no hop flavor until you start going through them. Chose the London Ale yeast, and hope it can get me to about 11% alcohol. OG was 1.106.
Cheers!
Aaron
Subscribe to:
Post Comments (Atom)
still going strong, good luck tomorrow.
ReplyDelete