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Old 07-26-2014, 07:00 PM   #11
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12PM UPDATE: Well I hit the LHBS this morning, bought 9# of Dark DME and through lots of calculations was able to get my pre-boil gravity up to 1.095 (realizing that BS was factoring another 3 points from my Chipotle Candi Sugar added later). The wort still smells very roasted/burnt and tastes chalky. We are proceeding with the boil and hoping for the best!

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Old 07-26-2014, 11:11 PM   #12
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Thanks to 10# of Dark DME, we got back to our target OG of 1.112. The wort is sticky and sweet but also still bitter and harsh. I noticed after a sample sits for a while it quickly mellows out so I guess this falls under the RDWHAHB principle. We cooled 10.5 gallons into the fermenters. Also I increase the dried Chipotle peppers to 10 from 4. There are hints of the flavor there but heavily masked by the sugars. Hopefully these will shine through after Primary and will balance well with the 10# of whole mashed cherries, 10 oz of Cocoa Nibs and 4 scraped vanilla beans, all resting in Rum waiting for secondary. The drained off rum will go into the barrel while we wait for secondary to finish.

Oh yeah, to go with this demonic, devil beer theme, we even added each a drop of blood into the boil (my wife's idea). Will let you all know how it progresses.

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Fermenting: Broadway Braggot (Peach, Fig and Wildflower), Rum Barrel Aged "Fat Satan" Dark Ale, Bride of Pinbot Galactic Barleywine
Recent Brews: Crazy Horse Native American Pale Wheat, Sacre Bleu Napoleonic Stout, Akbar Emperial Indian Ale, Polly's Rum Raisin Smoked Porter, Citadel Belgian Quad, Carmen Caipiranda Tropical IPA (last 12 months)

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Old 07-27-2014, 12:21 AM   #13
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I wouldn't worry too much. With all the roasted malt you're bound to have a wort that's kind of bitter/astringent compared to the finished beer.

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Old 07-29-2014, 08:50 AM   #14
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Update Day 3 - both the Yeast Irish and Scottish Ale yeasts role to the challenge of 1.112 SG wort straight from a single smack pack, no starter. They took a while to gear up for battle and propagate but once they got going, it started blowing off a gallon or so into my bucket. I was planning a second 3G batch with steeped grains and LME on the stovetop for topping the Rum barrel. Otherwise so far so good, and hoping for strong attenuation in Round 1.

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Fermenting: Broadway Braggot (Peach, Fig and Wildflower), Rum Barrel Aged "Fat Satan" Dark Ale, Bride of Pinbot Galactic Barleywine
Recent Brews: Crazy Horse Native American Pale Wheat, Sacre Bleu Napoleonic Stout, Akbar Emperial Indian Ale, Polly's Rum Raisin Smoked Porter, Citadel Belgian Quad, Carmen Caipiranda Tropical IPA (last 12 months)

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