Last Friday (one week ago), I brewed up my first batch in almost 3 months. The reason? I finally fixed my sink/garbage disposal after accidentally putting the remnants of Chernobyl Stout (oak chips and all) down the drain. That being fixed, I chose to brew again.
The Recipe:
12.5 lb 2-row pale malt
8 oz crystal 60°
4 oz chocolate malt
4 oz roasted barley
3 oz cara-pils
5 AAU (26g @ 5.4% AA) Cascade @ 60 min
5 AAU (26g @ 5.4% AA) Cascade @ 20 min
6.6 AAU (34g @ 5.4% AA) Cascade @ 5 min
14.2 AAU (28g @ 14.2% AA) Citra @ 5 min
3.2 AAU (28g @ 3.2% AA) Tettnanger @ 5 min
Wyeast 1214 - Belgian Abbey
Dough-in with 17 quarts of water and mashed for an hour at 151°. Did a pretty basic batch sparge at 170° to get 26 quarts for the boil.
O.G.: 1.058
Est. IBU: 46.1
The smack pack of 1214 that I pitched was way past its due date, which was evinced by the fact that after 72 hours no fermentation had begun. At that point, I pitched a brand-new smack pack of 1214 and fermentation began quickly and continued apace for the next 3.5 days. Lesson: use fresh yeast.
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