what have i done

[tanglewood16137]

lets see i decided to wing it

2 cups each of black patent chocolate and roasted barley 1/2 lb crystal malt 4 cups of quick oats steeped loose in 2.5 gals of water at 160 for 40 mins used strainer to get most out wasn't too bad then added (4) 3.3 cans full of amber malt
extract and 2 lbs of dark dme and another gallon of water in big brew pot.
2 oz eroica hops then at 30 mins a oz of nugget. yeast is muntons dry that just was done fermenting a porter i added a pac of ec1118 cause i know its high gravity brewing.

i couldn't find instruction at time for hygrometer but it floated off scale like 3/8" further than 1.090 part of fat bottom was out of wort would it be like 1.110 or a bit higher?


Rod

 

[Orfy]

I'd water it down a little. I don't know the yeast but will the yeast take that? it's wine territory.


If you want to try it then maybe split it and water half of it down.

 

[Brewsmith]

How many gallons did you end up with? From your post it looks like you racked on top the yeast cake from a previous batch. And ingredients, is that 2 cups each, Black Patent, Chocolate, and Roasted Barley?

Anyone know what 2 cups is? I'm guessing a half pound or so.

Well it's definately in the imperial stout catagory. Let us know how it turns out.

 

[tanglewood16137]

yes i didn't have a scale but it seemed like a 1/2 lb of each the munton is a ale yeast but lalvin EC118 is a champange yeast capable of fermenting to 18% i have used it before to make a russian imperial stout 14 years ago i didnt use the fermenter again i had another ready and cooled some of wort and put it in it for the night while wort coold down some then in morning i added some previously boiled and hardened cold water to get it down to 74 degrees and the poured it into fermenter and topped it off to near 6 gallons its foaming a bit out the top seems to have subsided since i put more water in airlock i am just not sure what O. G. really is or what potential alcohol may be. May be a one brew and you smashed batch. Parish the thought.

Rod

 

[tanglewood16137]

Guys just how do i find out what the O.G. was how do you measure off the scale part of the fat part was out of the wort. so was out of scale marks to use.

Rod

 

[sonvolt]

Guys just how do i find out what the O.G. was how do you measure off the scale part of the fat part was out of the wort. so was out of scale marks to use.

Rod

Good luck.

[edit] Actually, couldn't you draw a sample and water it down. Keep track of how much water you use to get it to a place where you can read the gravity. Then, use the dilution calculator in promash. With some time, you should be able to deduce (or would this be induce ???) the wort.

 

[tanglewood16137]

i guess its the cons of high gravity brewing it will be a killer stout if it ferments out
last time it did but was just a bit not far enough after priming we had gushers but it was awsome brew i think it was rushed to bottle it will be a 1 brew and you buzzed. a buzz a bottle kind like wild irish rose there a bottle at every party and a party in every bottle!!! i use to live across for winery that made it we could smell no wine before it time their motto i think was in by 9 out by five and shipped. lol