The second All Grain went off much much better than the first.
I stuck to the lessons learned from my first AG and had a blast. This batch was a modified Sam Adams Cream Stout. It used:
- 8 lbs British Pale 2-row
- 1 lbs American Wheat Malt
- 12 oz. American Crystal 60
- 8 oz. American Chocolate Malt
- 8 oz. British Roasted Barley
- 4 oz. Flaked Oats
Mashed for 90 minutes at 156F.
Sparged for 2 hours at 160F.
Boiled for 60 minutes with
.62 oz of East Kent Goldings 6.2%AA
.5 oz of Fuggles 4.6%AA
8 oz. Malto-Dextrin
At 45 minutes with
.25 oz of East Kent Goldings 6.2%AA
1 tsp Irish Moss
At 50 minutes with
8 oz. lactose
Fermented at 68F with WLP005 British Ale Yeast.
OG -- 1.061
The O.G. was a little high due to a slight boilover, but I decided to leave it since it wasn't a drastic change, and there were enough hops to handle the increase in EtOH-.
Thanks for everone's help again!
On Deck: Blue Moon Clone
Double On Deck: Ginger Beer
Secondary: Dragons Blood, Hefty Braggot, Shiraz, Strawberry Wine, Blackberry Wine, Chardonnay, Concord
Bottled: 8% Cider