Today I brewed up a stout with the idea of pitching the yeast from batch #18. This was batch #20, which I guess is some kind of milestone.
The Recipe:
8 lb 2-row pale malt
1 lb flaked barley
14 oz chocolate malt
6 oz black barley
10 AAU (62g @ 4.5% AA) Willamette @ 60
5 AAU (31g @ 4.5% AA) Willamette @ 30
5 AAU (31g @ 4.5% AA) Willamette @ 5
1 Irish Moss tablet @ 15 min
Wyeast 1056 - American Ale
Mashed at 151° for an hour using about 13.5-14 quarts of water. Sparged with 170°+ water until I had about 26 quarts for the boil.
O.G.: 1.049
Est. IBU: 59.4
Today was a solidly uneventful brew day. Milled my grain twice and inspected it at the homebrew store; it looked pretty good there. Got 70% efficiency with my mash, which isn't great but at the very least isn't terrible. In fact, I would be happy with 70% as long as I had a modicum of consistency.
Pitched 100mL of the yeast cake harvested on Thursday from batch #18. This should have been roughly 200 billion cells, based on a rough estimate.
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