One Giant Mash--3 Great Beers!
British Stout #63;
Bailey's Irish Cream Stout (#64);
and Chocolate Rapsberry Truffle Stout (#65)!
Brew Date: March 10, 2006 with Peter Chocholak
We brewed these stouts in preparation for the Southern Cal. Homebrew Festival May 6, 2006! We split a 14 gallon batch 3 ways and fermented them with 3 Yeasts along with some flavoring at kegging.
Type:All Grain recipe; Amount: 14 gals.
GRAIN Bill:
- 22 lbs. Briess 2-rom pale malt
- 2 lb. Stout Roast (Black Barley)
- 1 lb. Flaked Barley
- 1 lb. Chocolate malt
- 1/2 lb. "Special B"
- 1 lb. Belgian Crystal malt (90 degrees Lov.)
HOPS:
- 2 oz. First Gold hops (8.2% AAUs) boiled for 75 min.
- 3 oz. Fuggles hops (4.O% AAUs) boiled for 60 min.
- 1 oz. Yakima Magnum (13.6% AAUs) boiled for 30 min.
- total IBUs = 39
- 1 tsp. Irish moss (15 min.)
Other Specifications:
- Yeast = Batch #63 - White Labs British Ale ; Batch #64 - White Labs Irish Ale; Batch #65 - White Labs 10th Ann. yeast
- Mashed grains at 152 deg. for 1 1/2 hours
- Sparged with 15 gals. 170 deg. water
- Pitching temp. 70 degrees
- 7 day primary fermentation at 70 degrees
- 8 day Secondary fermentation at 70 degrees
- added three 2 oz. vials of Irish Cream flavoring to batch #64 & 2 vials of Raspberry flavoring to #65 at kegging
- Original Gravity=1.056
- Terminal Gravity=1.022
- Bottled on March 26, 2006
These beers went over well at the Beer Fest, especially the Bailey's Irish Cream Stout! I'm sad that it is all gone now.
