Recipe is Adam Avery's from "Extreme Brewing"
2 lbs of grain (carafa, chocolate malt, special b, crystal, more)
10 lbs extra light LME
1/2 columbus at 60
1/2 columbus at 30
1/2 horizon at 0
oxygenated; pitched two packs of windsor at approx 10pm 1/9
OG shows 1.096
This stout fermented waay too hot (around 80 degrees; with a sleeping bag around the carboy). Then Mark put it in the garage where it froze slightly. After thawing it for a day we bottled on 2/2/11. I don't discern any off-flavors.
ReplyDeleteBottled half with simcoe hops. Tasted it a few days after bottling - tastes like chocolate raspberry hops. Smells like candy beer.
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