3/12/2022 5:41 PM over 2 years ago
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+0 |
Mash Complete |
1.079
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5.75 Gallons |
5.5 |
154.2 °F |
3/14/2022 2:20 AM over 2 years ago
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After mash in temp was about 155 or 156. Added a bit of water to get down to 154. |
3/12/2022 5:43 PM over 2 years ago
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+0 |
Pre-Boil Gravity |
1.079
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4.5 Gallons |
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3/12/2022 5:43 PM over 2 years ago
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3/12/2022 7:34 PM over 2 years ago
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+0 |
Boil Complete |
1.087
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4/16/2022 9:41 PM over 2 years ago
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3/13/2022 4:42 AM over 2 years ago
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+1 |
Brew Day Complete |
1.087
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3.75 Gallons |
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3/23/2022 12:44 PM over 2 years ago
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Direct pitched 2 packs of CellarScience Cali.
Either on brew day or a in the days before, started soaking 2 oz stick of American medium toast oak spiral in Evan Williams BiB. Used the bigger hydrometer flask with press and seal rubberbanded on top. After a few days had to add bourbon because the wood had soaked the level down below the top of the spiral. |
3/23/2022 2:44 AM over 2 years ago
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+11 |
Other |
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3/23/2022 12:46 PM over 2 years ago
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Poured off bourbon from oak spiral, tied unwaxed floss (sanitized in StarSan), and suspended into fermenter. |
4/9/2022 9:00 PM over 2 years ago
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+28 |
Packaged |
1.014
|
3 Gallons |
|
68 °F |
4/11/2022 5:30 PM over 2 years ago
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Put into 3 gallon keg (hop water previous) after rinsing and sanitizing. Added 1.6 oz maple syrup mixed with a little boiling water to thin. Put into ferm fridge at 21 C to keg carbonate for about a week. |
4/9/2022 9:13 PM over 2 years ago
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+28 |
Fermentation Complete |
1.014
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3 Gallons |
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4/11/2022 5:40 PM over 2 years ago
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This beer never really settled and developed a krausen after I added the wood. No krausen during main fermentation but then the wood krausen never went away and I siphoned out from under it. Kept seeing CO2 bubbling the whole time too. Very strange.
Very muddy looking (I think from cocoa powder). Good strong chocolate on the nose and taste. Nice subdued roastiness with a definite oak (maybe a bit overly oaky/astringent? but should mellow nicely). Slight hint of bourbon but could definitely use a bit more. Only worried about the low finishing gravity might be a bit thin or not sweet enough. We'll see cold and carbed. |
4/16/2022 9:37 PM over 2 years ago
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+35 |
Other |
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21 °C |
4/16/2022 9:37 PM over 2 years ago
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After ~1 week, it definitely carbonated! Opened keg at 21C to add the Moka pot of coffee (Klatch Colombia medium light roast) and before I could pour anything in it bubbled out of the opening. Quickly put the lid back on and washed it off. Opened again in the sink and quickly added the coffee then 1 oz Early Times BiB bourbon. That knocked the head out and gave me time to clean up the lid and inside rim of keg. Beer was fizzing and bubbling the whole time. Replaced lid, swirled, and purged at 14 psi about 10 times or so. Put in fridge to cool. Girls were very excited about the mess! |
4/20/2022 9:55 PM over 2 years ago
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+39 |
Tasting Note |
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4/20/2022 9:55 PM over 2 years ago
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Lost a lot of carbonation adding coffee and bourbon. Still needs a bit more carbonation. Seems like it is a little over oaked. Hopefully that will fade. I think it could do with less oak (either less time or less amount or maybe both), a bit more roasted malt flavor, and maybe a little less chocolate. Chocolate is good but maybe a little over the top. It tastes very good at this point, hints of bourbon and maple. |
8/2/2022 3:53 PM about 1 year ago
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+143 |
Tasting Note |
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8/2/2022 3:53 PM about 1 year ago
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This was an ok beer. Above tasting comments were still accurate to the end of the keg. Not sure about the more roast flavor though. If adding more I wouldn't do much. Definitely too much oak. Probably too much chocolate. I would maybe add lactose and more bourbon. I started adding a splash of bourbon to the glass and it was pretty good.
When cleaning keg there was leakage from the beer out post. I think it needs a new o-ring. |