MattTimBell
Well-Known Member
Hi folks,
I'm trying an experiment and thought I'd post my notes here as things develop.
My father-in-law and I have an awesome clone recipe that has never failed us for Great Divide's Yeti. This time around, I've tweaked it in a few directions, two of them being:
1) It will have about 2.5 oz roasted cocoa nibs + 1.0 oz raw nibs added in secondary....
2) and it will be aged on home-charred cherry wood chips, the chips purchased from the grilling section of Home Depot.
I'll post results here.
The overall recipe:
15 lbs American pale
2.625 lbs flaked oats, toasted in the oven
1/2 lb roasted barley
3/4 lb black patent
3/4 lb chocolate
1.5 oz Chinook for bittering
0.5 oz Chinook dry hop
Targeted a mash temp of 155degF with the grain split between two mash tuns, but had an "accident" and ended up hitting 160 in one, then crashing the temperature with cold water....When all was said and done, I hit 148 in one and 150.5 (or thereabouts) in the other, with a fairly think mash.
Added 12 oz. Brer Rabbit full flavor molasses.
Fermenting about 68degF with S-04.
Primary is still on-going as of this post, and going explosively, even though 'tis spread between two carboys!
Adding in secondary:
2 oz heavily charred cherry wood chips (see below)
2.5 oz roasted cocoa nibs
1.0 oz raw nibs
1/2 - 1 tsp. chipotle powder from Penzies
For charring the cherry wood chips:
Spread chips in an iron skillet. Toast around 400degF for 1 hr. According to home distillers on the web, this would have produced a medium char and lots of smoke. Instead, I got a rich brown color, like that of medium stained wood, and a sweet, smoky smell permeating the kitchen. I really like the smell, but must admit I'm slightly anxious about how this will affect the finished beer. The impy should stand up to it, but I don't know that it will exactly add much. Perhaps it will accentuate the existing smokiness? I don't know.
More as this thing is aging.....
-- Matt
I'm trying an experiment and thought I'd post my notes here as things develop.
My father-in-law and I have an awesome clone recipe that has never failed us for Great Divide's Yeti. This time around, I've tweaked it in a few directions, two of them being:
1) It will have about 2.5 oz roasted cocoa nibs + 1.0 oz raw nibs added in secondary....
2) and it will be aged on home-charred cherry wood chips, the chips purchased from the grilling section of Home Depot.
I'll post results here.
The overall recipe:
15 lbs American pale
2.625 lbs flaked oats, toasted in the oven
1/2 lb roasted barley
3/4 lb black patent
3/4 lb chocolate
1.5 oz Chinook for bittering
0.5 oz Chinook dry hop
Targeted a mash temp of 155degF with the grain split between two mash tuns, but had an "accident" and ended up hitting 160 in one, then crashing the temperature with cold water....When all was said and done, I hit 148 in one and 150.5 (or thereabouts) in the other, with a fairly think mash.
Added 12 oz. Brer Rabbit full flavor molasses.
Fermenting about 68degF with S-04.
Primary is still on-going as of this post, and going explosively, even though 'tis spread between two carboys!
Adding in secondary:
2 oz heavily charred cherry wood chips (see below)
2.5 oz roasted cocoa nibs
1.0 oz raw nibs
1/2 - 1 tsp. chipotle powder from Penzies
For charring the cherry wood chips:
Spread chips in an iron skillet. Toast around 400degF for 1 hr. According to home distillers on the web, this would have produced a medium char and lots of smoke. Instead, I got a rich brown color, like that of medium stained wood, and a sweet, smoky smell permeating the kitchen. I really like the smell, but must admit I'm slightly anxious about how this will affect the finished beer. The impy should stand up to it, but I don't know that it will exactly add much. Perhaps it will accentuate the existing smokiness? I don't know.
More as this thing is aging.....
-- Matt