First batch in something like a year! Has it been that long? Damn.
My system is pretty screwed up - the microprocessor circuitry got fried last year during a storm, the laptop is dead, and I haven't found the time to fix any of it. I did upgrade the March pump to a peristaltic setup, and this is its inaugural batch. No more priming difficulties!
I'm doing a 10 gallon no sparge smoked porter since my steam system is down. Here's the recipe:
16.5 lbs 2 Row
10 lbs Rauch
0.5 lb Crystal 90
1 lb Carafa III
1 lb Roasted Barley
Single infusion starting at 158º F with only the base/crystal malts (my tun cools fast, so it'll probably average about 154º F without steam to help). After conversion is complete, I'm going to stir in the roasted grains which have been completely pulverized in the Vitamix blender. Then I'll almost immediately start draining the mash tun The idea is to maximize color and goodness while minimizing the acrid flavors.
3 oz EKG at 60 mins
1 oz EKG at flameout
S-04 dry yeast
My system is pretty screwed up - the microprocessor circuitry got fried last year during a storm, the laptop is dead, and I haven't found the time to fix any of it. I did upgrade the March pump to a peristaltic setup, and this is its inaugural batch. No more priming difficulties!
I'm doing a 10 gallon no sparge smoked porter since my steam system is down. Here's the recipe:
16.5 lbs 2 Row
10 lbs Rauch
0.5 lb Crystal 90
1 lb Carafa III
1 lb Roasted Barley
Single infusion starting at 158º F with only the base/crystal malts (my tun cools fast, so it'll probably average about 154º F without steam to help). After conversion is complete, I'm going to stir in the roasted grains which have been completely pulverized in the Vitamix blender. Then I'll almost immediately start draining the mash tun The idea is to maximize color and goodness while minimizing the acrid flavors.
3 oz EKG at 60 mins
1 oz EKG at flameout
S-04 dry yeast