beer =[ GM's 1st 16x Batches, and/or 10 mo. Brewing ]=

[grantmichaels]

XXX - Mild

     6 lb  Crisp (UK) Pale 84%
  1/2 lb  CaraAroma 7%
  1/2 lb  CaraRed 7%
2.25 oz Carafa III Special 2%

Mash at 147F + 157F for ~10-11P

Boil 45 minutes, with .5 oz German Northern Brewer at 30 mins, and .5 oz at flame-out for ~17 IBU

Estimated OG ~13P

London ESB Ale (Wyeast 1968), no starter required, 63F (accidentally)
 

 

[grantmichaels]

SMACK!

Used one teaspoon pH5.2 ...

CaraRed ...

CaraAroma ...

Carafa III Special ...

Crisp Pale ...

Mise En Place ...

Let's Get Warm!

More in a few ...

 

[D3monic]

I picked up a bottle of Nitro for my first milk stout. Will try it tomorrow after it's adequately chilled. 

 

[grantmichaels]

Mmmm Nitro Stout ... Guinness, or Left Hand? ...

 

[grantmichaels]

Brew on!

Mashed in ...

Sparged ...

Heading towards the boil ...

Pre-boil gravity!

Boiling ...

 

[grantmichaels]

Well ... this batch pretty much fills me up ...
 
Even though there's 3x slots in the ferm chamber, there's a tank in there that only has a dual regulator, so when this batch gets done fermenting, it will get crashed together with the huge beer in there, in like 4-5 days, and then carb'd up for service right there ...
 
Six three-gallon mostly-full kegs is more than enough beer to last me for quite a number of months, but especially taken w/ the number of bottles I have on hand ...
 
So, this really is it for a while, except for some experimental micro-batch stuff I plan to play w/ on the stove, and in the sous vide equipment ...
 
Well, time for the last hop addition! ...

 

[grantmichaels]

wrapup ...

OG drifted up on me ~1/2P, but a XXX Mild is three-quarters the strength of an 1832 XXXX on the ABV range from 3 to like 9% ABV ...

"Mild" is more about the style being a fresh beer, as it turns out ...

 

[grantmichaels]

batches:
 
1: kit -> dnf

2: kit - bbs grapefruit honey ale

3: kit -> dnf

4: open-fermented saison l'orange

5:  wheebz saison

6: kit - bbs chocolate maple porter

7: kit - bbs summer wheat

8: darkness, everybody

9: charliewine -> dumped, but probably could have isohop'd it

10: bhut subduction at pitch lake

11: wheebz stout

12: red-eye eis-imperial citra ipa ...

13: zorg's purple galaxy ...

14: mulberara unstyle ...

15: xxx - mild ...

 

[grantmichaels]

it occurs to me, only now, that I should have saved some bottles if I wanted to bottle ...

herp derp!

 

[grantmichaels]

XXX - Mild ...

and ...

no bubbles ...

Mulberara Unstyle's done w/ primary ferm, I guess ...

 

[grantmichaels]

Ferm gone wild!

http://youtu.be/s-AswBU1xTg

 

[grantmichaels]

20 hrs ... XXX - Mild ...

http://youtu.be/Eps32TgpKYM

 

[grantmichaels]

Time to check some gravity's ...

 

[grantmichaels]

XXX - Mild ...

I shouldn't have taken that picture ...

Probably literally did add some lightstruck qualities, however small ...

Anyways, I thought I'd post it, since I took it ... it's just now that I'm thinking about how light this beer is, and the way I hopped it, well ...

1.016 right now ...

true to reputation, the wy1968 dropped out in a way I haven't experienced to date ...

I bought this yeast based on reading 58x pages about cloning Hunahpu where WW talked about moving from WLP002 to it ...

Pretty crazily clear for 40 hr old beer ...

Can barely taste the beer without carb ...

 

[grantmichaels]

Mulberara Unstyle ...

1.040 right now ...

That's 71%, 14.5% ...

Tons of yeast in suspension and a little CO2, both of which artificially raise the meter ...

Will be interesting to see where it's at in a couple more days ...

I know Wheebz wants a low number, but I think 1.035 will make me pretty happy ... and I think I'll try to get some oak notes in it ...

1.150 to 1.035 is like ~75% AA and ~15%ABV ...

 

[Ozzy2001]

Lol 500 calories a bottle. Pork chop in a can.

 

[wheebz]

you know this one is gonna have to sit for quite a while grant
 
Dont use too much oak if you do, because you will have absolutely nothing to blend it with

 

[grantmichaels]

Yes, the plan is to give it at least a couple of months ... it'll be coming through behind your stout, and the bhut in the keezer ...

I purposely bought small-size oak spirals so that I could inch-by-inch it ...

and ...

That beer's been out at room temp for 2-3 days, I'm letting it ferment as far as possible while the Mike's at 67F, now, although I accidentally fermented it at 63F ...

I figure on Fri or Sat I'll put it back in the chamber, and consider the next steps ...
Considering not oaking directly, but making an extract ...

 

[RocketMan]

Haven't tried thew Spirals yet just the chips which make for a really messy cleanup. Curious, can they be used more than once?

 

[grantmichaels]

Haven't tried thew Spirals yet just the chips which make for a really messy cleanup. Curious, can they be used more than once?

 
I read people talking about how you can, you bake/toast/char to 400F between uses and plan for longer contact times with each use ...
 
I'm not sure that I plan to use mine more than once, though ...