Old Hootnanny

Reserving a thread for tomorrow's brew. why? because im really bored.

anyways, its a take on North Coast Brewing Co's Old Stock which is an English old ale weighing in at 12%abv. A big thanks to Xiang for providing me with insight as to how this brew might go down in a thread asking for the recipe.

Recipe:

Grain:
15# Maris Otter
6oz Special B
8oz 120L
12oz 90L
8oz Rice hulls

Extras: 80srm "amber" Belgian Candi sugar, 1.5 pounds

Aged in secondary with 4oz French medium roast oak chips soaked in Evan Williams Bourbon

Hops:

1oz Kent Goldings (FWH) 4.5aa
2oz Fuggles (60min) 3.6aa
2oz Kent Goldings (15 min) 4.5aa
1oz Kent Goldings (5 min) 4.5aa
1oz Kent Goldings (0 min) 4.5aa

Batch sparge:
16.58 lbs of grain total
Target 6.5gal pre boil
1.33 w/g
.2 absorption rate
STRIKE: 5.51g at 165*F (hold at 152 for 75 minutes)
MASH OUT: 1 gallon at 207*F
SPARGE WATER: 3.25g at 170*F
Total water: 9.75g

IBU: 40
SRM: 26.7
EFF @ 100%= 1.135
Yeast: WLP007 with starter

Some pictures to kick the thread off, since this is the brewing photo forum;
MA STARTAR!







more to come! brew day is 15 hours away!

lookin' good. you might consider just using sanitized foil on top of your starter and swirling it often to get good gas exchange. if you have the airlock on, no oxygen can get in... good luck with brewin!

What was your ratio of DME to water? I did a starter last brewday and mine seemed a bit bigger. Yours might just be better!

put 4oz of dme into a pint of water. thick, i know, but it took OFF! wow! about half hour after i pitched it, it started bubbling away! WOOOOOOOHOOOOO!

pics!


fermenter!




MASH TUN!




BATCH SPARGE!




ONLOOKERS!




completing the runoff




sie bubble




coming to a boil




if you're going to put candi sugar into the mix, dont drop the bottle, then plunge your hand into the wort trying to get it......ouch......

at first I thought that was melting snow around your fermenter, it must be star san foam?

yeah its the star san! used too much OOPS!