Tomorrow I'll be heading to Keith's place for a 10 gallon collaboration brew. Last time was the wet hop IPA, this time were doing a rye oatmeal stout! I've got my RO water and fermenter with star san in the car ready to go. Now I'm just getting all my grains measured out and crushed. As a bonus, I get to crack into a NEW bag of pale malt. (Rhar Pale Ale malt is my favorite) I love the storage container I go from my friend David years back, fits a 50lb sack perfect and air tight! You can see one of my Fermentation chambers in the back.
Here is our recipe for the stout:
15 lb 10oz pale malt
6 1/2 lb Flaked Oats
1 lb Crystal 120
3 lb British Chocolate Malt
3lb Chocolate Rye malt
2 lb Golden naked oats
2oz Centenial at 60 minutes (27 IBU)
Than I'm planning to use S-04 English yeast for mine and ferment about 66F.
Half the Chocolate Rye
The Chocolate Rye and Crystal
The specialty Malts
Time for milling!
I needed to clear some fermentation space, too, so I kegged one batch of the Big Barleywine we did with the brew club a while back. This batch was with S-04 also. O.G. 1.099 FG measured into the keg at 1.026 puts this batch at about 9.5% ABV. Finished a little high, but it tasted yummy!
With brewing comes.....CLEANING.
My Better bottle that had a bit of a yeast blow out from
the Barleywine will sit in oxy-clean until tomorrow!
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