10/27/23
2 lbs viking cookie malt was the "biscuit malt" in this recipe
dingemans special B
day before brewing I baked 1 lb of oats on baking sheet at 350 for ~15 min until slightly toasty but not even golden brown and did the same thing again for 2 lbs toasted oats total
expected 8 degree drop at dough in
flame off at 160--> drop to 153 mash temp.
did not have cinnamon sticks so used 1 level tsp of saigon cinnamon at 0 min/flame out along with 0.5 oz willamette and irish moss tablet
OG 1.068
FG 1.014 on 11/5/23
11/5/23 tranferred closed pressure to 6 gal torpedo w. 1.5g k meta, 1 boiled and cooled whirlfloc tablet, 1/2 vanilla bean gutted and soaked in elijah craig, and 2 g of 34/70 yeast
11/6/23
preliminary taste is exceptional.
used cali cellar science yeast not US-05 for this batch
12/17/23
was about to dump this one bc I really wasnt liking how it was tasing about 3-4 week ago.
but man is it good right now. it needed some conditioning time. excellent malty xmas beer right now!
12/22/23
decided to add coconut (unsweetened natures promise organic) to keg
350 F for ~6 min until just some were golden
2-8 oz bags were toasted in this manner
1-8 oz bag was left untoasted
all 3 were added in bag to beer (24 ounces total)
tasted after about 3 hours and flavor was pleasant coconut
after about 6 it was becoming very overpowering so pulled out bag of coconut and resealed and purged keg