I created my first recipe and brewed it last night. I used some ingredients that aren't available in the calculators, so I wasn't even able to get an estimated starting gravity. The OG was 91
So, here's the recipe:
45L German CaraMunich Malt 8 oz. 60 min. @ 155F
80L Crystal Malt 8 oz 60 min. @ 155F
350L Chocolate Malt 8 oz. 60 min. @ 155F
420L German Carafa Special II 4 oz. 60 min. @ 155F
550L Black Patent Malt 2 oz. 60 min. @ 155F
Willamette 1.5 oz. 60 min.
US Golding .5 oz. 60 min.
Williams Brewing American Red 6# 60 min
Wyeast 1056 American Ale 125ml
Steep grains @ 155F for 60 min. Remove grains and bring to boil.
Remove from heat and add extract, stirring thoroughly.
Return to heat and wait for boil. Add hops & boil for 60 min.
Quick-cool using a waterbath and pitch yeast at 75F
I used a 1056 Yeast washed from the trub of my prior batch, a Red Ale. Made a starter and, WOW!
We finished brewing late last night and when I woke this AM, I ran to look at it and we already had krausen and the bubbler was really
going. This is the first time I've had a fermentation start that fast. I put it in a water bath this AM to make sure it doesn't ferment too high. No ice, just yet, because I don't want to stun the yeast and I don't think it's necessary with the cooler temps now.
Basically, I'm shooting for a darker, more carameley, more chocolaty, heavier, darker version of New Belgium's 1554 Enlightened Black Ale.
I don't know what I'm looking for here, thoughts on what the finishing gravity might be & comments on the recipe, I guess.