This is going to be a BIG beer. So far I have a half gallon starter cooking up for sunday. I threw it in wednesday night so I should have decent yeast by sunday.
Here's the ingredients list.
13.00 lbs. Light DME
1.25 lbs. Roasted Rye
1.00 lbs. Chocolate Malt
1.00 lbs. Crystal 120L
0.75 lbs. Special B Malt
2.00 oz Torrified Wheat
4.00 oz. Columbus Pellet
1.00 oz. Warrior Pellet
WLP001 California Ale Yeast
I might be outside with the turkey burner for this one because of the boil. I'll sanitize my fryer pot which is huge and I won't have to worry much about boil over or space with the 13lbs of malt extact. Plus the specialty grains will displace a decent amount of water.
The hops is supposed to be 5 oz of columbus, but since I had an ounce of warrior hops on hand and they're close to the same alpha acid content I only bought four more ounces.
You'll notice there's roasted rye listed. I couldn't find anyone local that carried it so I did some oven roasting of my own with plain rye malt. I got myself a decent medium roast for 40 min at 375. It needs to be milled still and added to the rest of the grain.
I figure it'll take a week or two in the primary fermenter, and then four or so weeks in a secondary fermenter. Then when I bottle it I won't crack one open until Christmas. If everything comes out well I will make a five gallon batch each year around Christmas for the following year.
The ABV should end up around 15%. I will take a gravity reading before I dump a half gallon yeast starter in. I will update the thread as cool shit happens!:clap:
Here's the ingredients list.
13.00 lbs. Light DME
1.25 lbs. Roasted Rye
1.00 lbs. Chocolate Malt
1.00 lbs. Crystal 120L
0.75 lbs. Special B Malt
2.00 oz Torrified Wheat
4.00 oz. Columbus Pellet
1.00 oz. Warrior Pellet
WLP001 California Ale Yeast
I might be outside with the turkey burner for this one because of the boil. I'll sanitize my fryer pot which is huge and I won't have to worry much about boil over or space with the 13lbs of malt extact. Plus the specialty grains will displace a decent amount of water.
The hops is supposed to be 5 oz of columbus, but since I had an ounce of warrior hops on hand and they're close to the same alpha acid content I only bought four more ounces.
You'll notice there's roasted rye listed. I couldn't find anyone local that carried it so I did some oven roasting of my own with plain rye malt. I got myself a decent medium roast for 40 min at 375. It needs to be milled still and added to the rest of the grain.
I figure it'll take a week or two in the primary fermenter, and then four or so weeks in a secondary fermenter. Then when I bottle it I won't crack one open until Christmas. If everything comes out well I will make a five gallon batch each year around Christmas for the following year.
The ABV should end up around 15%. I will take a gravity reading before I dump a half gallon yeast starter in. I will update the thread as cool shit happens!:clap:
