barfdiggs1
Well-Known Member
Hi All,
I figured since the yeast thread is closing today and looks pretty locked down, that I'd start a post to see who's going to partake in our experiment (or for the nitpickers in the audience "exercise") and what base malt you're using, in addition to any other pertinent details you feel like sharing (OG, FG, ABV, mash temp, boil length, hopping rates and times, strychnine dosage, etc.).
To start things off:
Batch Size: 17+ gallons (26 pre boil; assuming big boil off)
Base Malt: Floor Malted Warminster MO
Hops: EKG to around 65 IBU (FWH for 50 IBU, 15 min for 14 IBU, Hop back)
Mash: 158 F for 1 hour, Mashout at 168 F
Boil: 4 hours
Estimated OG: 1.105
Estimated FG: 1.030 (My beers finish drier than predicted so ~1.025 expected)
Estimated ABV: 10.0 (10.5% expected)
Barrels for Aging: Rum (10 Gal)
I figured since the yeast thread is closing today and looks pretty locked down, that I'd start a post to see who's going to partake in our experiment (or for the nitpickers in the audience "exercise") and what base malt you're using, in addition to any other pertinent details you feel like sharing (OG, FG, ABV, mash temp, boil length, hopping rates and times, strychnine dosage, etc.).
To start things off:
Batch Size: 17+ gallons (26 pre boil; assuming big boil off)
Base Malt: Floor Malted Warminster MO
Hops: EKG to around 65 IBU (FWH for 50 IBU, 15 min for 14 IBU, Hop back)
Mash: 158 F for 1 hour, Mashout at 168 F
Boil: 4 hours
Estimated OG: 1.105
Estimated FG: 1.030 (My beers finish drier than predicted so ~1.025 expected)
Estimated ABV: 10.0 (10.5% expected)
Barrels for Aging: Rum (10 Gal)