Mocha Stout–Brew Night Report

08Oct08

3 gallons distilled water, 1 1/2 tsp. gypsum

Warm to 100 degrees, steep the 4# of crushed grains. Leave at 150F for 20 minutes. Heat to 200, pull grains.

Bring to boil.

Add 6.6# LME and 1# Lactose, 8oz of cocoa.

Bring back to boil.

After 10 minutes, add hops. At 50 minutes, add finishing hops.

It looks really beautiful in the carboy. OG, 1.076. mmmm.  Note:  there were two issues I’m concerned about here.   one was a little spillage at the straining stage that caused me not to top off completely to 5 gal.  That may account for the higher OG than last time.  Second, the yeast activator wouldn’t activate, so I mixed in the whole thing and the activator, and added some dry yeast as backup.  We’ll see what that does, and I’ll get the other packet out earlier for the next batch.

**Bottled the Pumpkin Ale. Fg was 1.010, and the mead is currently at 1.006. I did not rack it into the secondary though.

We had a good time tonight. The Lord Fatbottom is carbonating, and we tasted two bottles but it’ll age even better. Yield on the pumpkin ale was 34 bottles plus a really big ez cap bottle.

More later as the Mocha Stout ferments.

Filed under: Brew Night, Fermentation Update, Lord Fatbottom, Mead, Mocha Stout   |  Leave a Comment