Poindexter
Well-Known Member
I am after Mosher's Black Ship Pirate Stout, (Radicla Brewing, page 200).
Grain bill is 6# pale, 4# munich, 1.5# black patent; 1.5# dark molasses at start of 90 minute boil.
Hops is 5 HBU Willamette(90), 6.25 HBU Willamette (60) and 11 HBU Styrian Goldings(30).
Post boil spices are 1 ounce Coriander, 1 teaspoon allspice, 1/2 teaspoon black pepper. Post ferment zest of one orange soaked in vodka.
I have zest of half a grapefruit soaking in Ten Cane rum. I am doing all the spices post ferment so I can focus on just keeping it cool, then spice and monitor before straining and bottling. Planning to prime with a 750 of Cointreau.
So I got all that, only my bag of Munich malt was 2# regular Munich Base Malt, 1# Munich 60 and 1# Munich 120. So I went back and got 2 more pounds of Munich base malt. I divided the screwup 4# bag, so I am going to mash (about):
6# pale
3# Munich base
0.5# Munich 60
0.5# Munich 120
1.5# black patent
I am thinking I should bump up the (90) and even better the (60) some.
But wait, there is more.
The molasses I have is from my hunting buddy's bait stand. 82 Brix (suitable hay topper for cattle feed.), regular dark molasses is 50-55 brix.
interesting reading here: http://www.sugartech.co.za/htm/index.php
I am thinking I should back the molasses down to 1#.
To bump up the hops I have over a pound of Fuggles, Arg cascade I don't want to use I think, at least two ounces each of Amarillo, Cluster, Glacier, Nugget, Perle, Select and Tradition.
I am wanting to hang on to my Saaz, Tett and Chinook (woot! I haven't had Chinoook in the freezer in over a year) for an upcoming Firestone-Walker clone.
I am thinking ~4 HBUs at (90) and maybe 6 HBUs or so at (60). If it is overhopped I can just age it a few months; but I would like to hit kinda close so the spices stay in balance.
Whaddya think?
Grain bill is 6# pale, 4# munich, 1.5# black patent; 1.5# dark molasses at start of 90 minute boil.
Hops is 5 HBU Willamette(90), 6.25 HBU Willamette (60) and 11 HBU Styrian Goldings(30).
Post boil spices are 1 ounce Coriander, 1 teaspoon allspice, 1/2 teaspoon black pepper. Post ferment zest of one orange soaked in vodka.
I have zest of half a grapefruit soaking in Ten Cane rum. I am doing all the spices post ferment so I can focus on just keeping it cool, then spice and monitor before straining and bottling. Planning to prime with a 750 of Cointreau.
So I got all that, only my bag of Munich malt was 2# regular Munich Base Malt, 1# Munich 60 and 1# Munich 120. So I went back and got 2 more pounds of Munich base malt. I divided the screwup 4# bag, so I am going to mash (about):
6# pale
3# Munich base
0.5# Munich 60
0.5# Munich 120
1.5# black patent
I am thinking I should bump up the (90) and even better the (60) some.
But wait, there is more.
The molasses I have is from my hunting buddy's bait stand. 82 Brix (suitable hay topper for cattle feed.), regular dark molasses is 50-55 brix.
interesting reading here: http://www.sugartech.co.za/htm/index.php
I am thinking I should back the molasses down to 1#.
To bump up the hops I have over a pound of Fuggles, Arg cascade I don't want to use I think, at least two ounces each of Amarillo, Cluster, Glacier, Nugget, Perle, Select and Tradition.
I am wanting to hang on to my Saaz, Tett and Chinook (woot! I haven't had Chinoook in the freezer in over a year) for an upcoming Firestone-Walker clone.
I am thinking ~4 HBUs at (90) and maybe 6 HBUs or so at (60). If it is overhopped I can just age it a few months; but I would like to hit kinda close so the spices stay in balance.
Whaddya think?
