For all who are subscribed:
I brewed this stout yesterday and stepped up the grain bill to make 6gal instead of 5. I went with 1oz Goldings as FWH and 1oz at 60 min. I staggered my Chocolate additions to 40 and 20 mins, each addition was 3 oz unsweetened bakers chocolate. For the yeast I went with US05 for no real reason than I didnt want to make a starter on this particular day and my LHBS was out of Windsor.
(A tip to anyone adding choc to their boil, make sure you melt the chocolate before you add it so it does not sink and burn on the bottom of the kettle. What I did is I ran some boiling wort out of the kettle and mixed it in a Pyrex measuring cup with each choc addition.)
Notes on the Brew day:
I hit my mash temp right on the nose and mashed for 60min. I thought I had accounted for grain and dead space loss properly but it appears I did not. I collected 6.5gal of wort to boil out of my 2 batch sparge which left me at about 5 gal post boil/cool. I was also about 10pts over on my gravity and if I would have thought fast enough I would have added 1 more gallon of water to get me to my gravity. Oh well I guess I will just have to deal with the higher alcohol content...(life is hard sometimes
). any suggestions for accurately dialling in grain absorption vs tun dead space? I took pretty good notes on the mash so I hope I took the right notes to help me dial in my next brew.
I will provide tasting notes in a month or so if you guys want them.