Sweet. I just brewed this past Sunday at my new apartment with a two friends. One's never brewed a beer, just a couple of ciders using my equipment. So I just sat back and told him what to do. It was awesome. Brewed a Double Chocolate Sweet Stout. It's a recipe I put together.Originally Posted by FactoredReality
Efficiency: 93%
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.050 SG
Estimated Color: 46.3 SRM
Estimated IBU: 29.1 IBU
Boil Time: 60 Minutes
Ingredients:
------------
Amount Item
5.25 lb UK Pale Malt (2 Row)
1.00 lb Black (Patent) Malt
0.75 lb Caramel/Crystal Malt - 80L
0.55 lb Chocolate Malt
1.60 oz Williamette [5.50 %] (60 min)
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min)
1.00 lb Milk Sugar (Lactose)
1 Pkgs SafAle English Ale (DCL Yeast #S-04)
Add 8 oz of Hershey's Baking Cocoa Powder and 1 lb of Lactose near the end of the boil.
Add 8 oz. Cocoa Nibs to secondary fermenter at transfer and age for two weeks.
I've also started kegging since I last chimed into this thread. Iit !!! I brewed a Stone IPA clone but messed up when putting in the grain bill and forgot to up the recipe to my efficiency. The OG was suppose to be around 1.060 or so and I ended up with 1.090 OG !!! Whoops. Best beer I've made to date. Also got the highest attenuation I've ever had with that beer. FG was 1.012 ! Came out at 10.5% ABV. Man is this thing good, no taste of alcohol, dry and drinkable. Sending a couple off to a competition. Hopefully I'll get to post some pics up of my awards.
Also, I've started a homebrew club here in Gainesville. There's one already here but they're a bunch of snobs. So I figured I'd make my own. Got about 15 people on board so far and a homebrew shop to back us up all the way. In fact, one of the guys who worked lives in my complex and just left my house after sharing a couple beers. We're called Motley Brew.
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