slimer

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So I'm looking to have a nice deep beer for my birthday next year (Feb 15th) and decided on a high gravity stout. Looking for a little feedback. Based this on some of the Dark Lord Discussions, but wanted something that finished out a little lower in gravity and had more alcohol warmth. I think the 6+ months that it could age would make for a tasty birthday brew.

I'm thinking of brewing this on Sunday.

slimer

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So no suggestions? Who has used Maple Syrup before?

slimer

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So I hit my OG (1.093) right on the dot (minus the molasses/brown sugar/maple syrup.) I'm going to add those on Wednesday.

Sparge took 2 hours. I blame the oats.

FailureDrill

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Keep us up to date on this. I am curious how the fermentation goes with just using the two packets of US-05. This looks awesome.

You think a pound of rice hulls would have sped things up a little?

Subscribed.

slimer

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Thanks!

I'm thinking about 1/2# would be enough.

The reason why I'm adding the other sugars later is so the S-05 doesn't explode all over the basement bathroom. I did add a blow off just in case.

Other Notes:
Mash came in at 155 because I added 177* water.
Pitched at 71 in a swamp bucket filled 1/2 way with two frozen water bottles.
Basement ambient temps are around 63-65, so it will go down a little more before fermentation begins.
I'm dropping the medium roast oak chips down to 2 oz. for 14 days to prevent it from being too oakey.

I'll keep you updated with brands of molasses and maple syrup. I'll probably stop by Whole Foods tomorrow or Tuesday to see what they have.

FailureDrill

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Coolio, thanks.

FailureDrill

Recipes 

What did you decide for the syrup and molasses? How's the fermentation going?

Ketchepillar

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I think you would want something that finished at more like 1.040+ to be like dark lord. Not saying your beer won't be delicious, but probably not dark lordy.

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slimer

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Wife picked up Generic Dark Brown Sugar, Organic Blackstrap Molasses and Organic Maple Syrup. It's all at home, so I don't remember the brands.

I put the brown sugar in on Thursday (Day 5) and it looked like it was going to explode everywhere, but didn't blow off, so I was in the clear.

Added the Molasses on Friday (Day 6). That stuff tasted great. It should add another depth to the flavor.

Added the Maple Syrup on Saturday (Day 7) and fermentation was still 2-3 bubbles/second in the airlock.

This morning (Day 9) fermentation has slowed to 1 bubble/2 seconds. I leave for St. Lucia on Friday, so I'm just going to let it sit the 8 days while I'm gone. That will make it 21 days in the primary. At that point, I'll decide whether or not to let it sit for another week or to rack it onto the oak chips/vanilla bean.

Yeah, I know about the high FG of Dark Lord. I still have 5 bottles and I'm saving one to try against this one.

saq

Recipes 

This is inaccurate. It has been tested by people a number of times to have a FG of 1.031-1.033. In order to really properly test the gravity of a beer with the viscosity and large amounts of proteins from flaked stuff you need to let a hydro jar sample sit and degass for about 8 hours.