I posted some some questions about scaling this down and fermenting in the
--and the crickets chirping was I heard in response : (
I know its frowned upon here to repost the same questions in different sections, but I'd like to brew this so its ready to bottle when I get back. Is 4 months in the primary going to be too long? I have a 3 gallon glass carboy to keep this in and my crawl space doesn't change temps much. It may top out at 68-70 come August then taper back off. I figure a month in the primary then rack to the carboy (my secondary) and forget it until I return. (I have two kegs of a Elliot Ness clone lagering that I will be able to drink immediately upon my return
) I plan to bottle this batch since I normally keg, I have a bunch of flippies to put this in, so this should be ready by Christmas.
Here is my 3 gallon version:
6lbs Maris Otter
2 lbs Munich (10L)
.5 lb Crystal 60
.38 lb Carafa II (~450L) I have chocolate I could use here too
.44 lb special B
.1 lb Black barley (not malted)
1 lb honey at flameout (maybe 2?)
Hops: (It’s what I have)
1oz northern brewer @60 min
1oz cascade @ 30min
1oz Willamette @15min
1oz cascade @10min
1oz Willamette @ flameout
Yeast: Wyeast 1728 Belgian Abbey II (or Wyeast mead yeast) at least two packs and maybe in a 1 Ltr starter. I have an O2 setup to use for this too.
Brew Pal says:
FG 1.025 (seems high)
I know the weight of the grains are weird, I used grams to get the percentages close then went back to pounds and rounded things some. I hope to have some smoke/roast flavor like the Edmund Fitz porter fm Great Lakes.
Any help is appreciated thanks!