Mint Chocolate Stout
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PrintBrewing Mint Chocolate Stout again this year. I just finished the mash, and I've started the Vourlaf. I had a difficult time maintaining my temps. I filled up half the tun with boiling water and let it sit for 30 minutes. Then I drained and filled it all the way up with boiling water and let it sit for another 30 minutes. My readings are all over the place. Closest to the spout is the coolest and the opposite end is the hottest. I try to keep the thermometer in the middle of the tun for an average reading. I started off with 13 quarts in the tun with the grain, and I must have added about 6 more quarts to get the temp up. I even microwaved 2 quarts of liquid and recycled it. However, the iodine test confirmed I had conversion so,.... Forgot to stir before the first Vourlaf, but I remembered this time. Drained 3 gallons into the brew pot. Added 3 more gallons to the tun, and now I'm on the second Vourlaf. Got 3 more gallons from the first sparge so, I went to boil. The gravity was 1.045 at 123 degrees. I am going to get another gallon or so out of the tun just in case I boil down too far. Followed the recipe hop addition schedule but used Goldings at all 3 additions. Picked mint leaves from the garden and added generous helpings at 15, 10, and 2 minutes. Just waiting for it to cool down now. Auto-siphon with no cap got really clogged so, I had to use some of the back up. Only got 4 gallons out of the main kettle. Pitched British Ale yeast. OG is 1.050.
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