I brewed a 2.5 gal batch of Milk Stout with Organic Peanut Butter Chocolate Balls cereal for a club competition. I did some research and technique (mash? boil? dry hop?) and amount (4 oz to entire box) were all over the place. I figured that the mash would be the best place to deal with whatever crud the cereal would add and I should go for a lot of cereal to make sure the flavor survived the boil and ferment.
I did not fully count for the volume that 1 lb of cereal would take up in my mash pot. I had an inch or two of space, but had to be careful mixing it up. I should have added and mixed the grain first instead of dumping both in at the same time. The cereal eventually mostly dissolved, but there were still balls remaining at the end of the mash.
I was not positive how much sugar/gravity 1 lb of cereal would add. I only scaled back the grain in the recipe by 1/2 lb, but I guess I should have scaled it back more. The base recipe was in the 1.060 range, and I figured I would get at least 1.065...but hit 1.080! Fermenter volume was 2.6 gal vs the target 2.75 gal, but geez! (I am not sure I can actually fit 2.75 in my 3 gal fermenter...prob need to adjust that number in BeerSmith.)
This is what she looks like now sitting in the fermenter at 64F. Does it make you want to pour a pint!
I did not fully count for the volume that 1 lb of cereal would take up in my mash pot. I had an inch or two of space, but had to be careful mixing it up. I should have added and mixed the grain first instead of dumping both in at the same time. The cereal eventually mostly dissolved, but there were still balls remaining at the end of the mash.
I was not positive how much sugar/gravity 1 lb of cereal would add. I only scaled back the grain in the recipe by 1/2 lb, but I guess I should have scaled it back more. The base recipe was in the 1.060 range, and I figured I would get at least 1.065...but hit 1.080! Fermenter volume was 2.6 gal vs the target 2.75 gal, but geez! (I am not sure I can actually fit 2.75 in my 3 gal fermenter...prob need to adjust that number in BeerSmith.)
This is what she looks like now sitting in the fermenter at 64F. Does it make you want to pour a pint!